1.5 cups Pillsbury gluten-free flour
1 tbsp paprika
2 tbsp garlic powder
2 tsp salt
2 tsp pepper
2 cups olive oil
1 package Schar gluten-free hamburger buns
So, you first want to start out by slicing your chicken breasts in half long-ways. Traditionally cut chicken breasts are just far too thick for a sandwich, and this way you're getting two sandwiches with one breast!
Toss your chicken, pickle juice, and milk into a bowl to marinate for an hour, if you're pressed for time. If you have a little while, I found that allowing it to sit in the fridge for at least 3-4 hours yields the best results.
Once you've left it to marinate for a bit, you're ready to get started.
Prepare for cooking by preheating oil on the stove over medium-high heat. For our first batch, I used coconut oil and was not impressed by the coconut taste. Olive oil gives a more authentic taste.
Add milk and eggs directly into the bowl with the marinade, and stir lightly to coat the chicken. In a gallon Ziploc bag, add flour and spices. With tongs, transfer chicken from bowl to bag. Shake to coat.
By now, the oil should be hot enough to start filling your house with a smell that will draw teenagers from their hideaways.
Cook chicken for about 5 minutes on each side, then place on paper towel to soak up all excess grease.
Guys, I have searched high and low for the BEST gluten-free buns on the market. Seriously, I must've tried every single bun available by now.
buns are DEFINITELY the way to go. I have never found a gluten-free bun that held together so perfectly-I often forget they're even gluten-free.
For an even more authentic experience, butter the bun (I used ghee
!) and quickly heat it in a skillet. This softens everything, and just gives it a delicious taste.
Top with lettuce and pickles, and enjoy!
Until next time,