This recipe is hands down the favorite by all children and adults. The main reason is the FAT CONTENT!  The other is the amazing taste and quality compared to a fast food restaurant!  I frequently get the request to make these for family gatherings and parties and to my happiness – they are GFCF and my child can enjoy them too!

 Bottom line: YOU NEED a deep fryer for this recipe. Some families use a Wok (but be sure both are GFCF and not used with any offending products!)

2 lbs boneless skinless chicken breasts

1⁄2 cup CF milk substitute

2 eggs (or egg replacer will work like arrowroot, ENERG egg replacer or Quail eggs)

1 cup potato flakes (I like Barbaras all natural potato flakes or Potato buds)

1⁄2 cup brown rice flour

Enough oil for the deep fryer (see notes on deep fryer below)

Lawry's seasoning salt

Pepper

Parsley

1)       Wash and cut the boneless chicken into 1” to 2” stips

2)       Put dry ingredients including: potato flakes, rice flour, salt, pepper and parsley (to taste) in one bowl. Mix well.

3)       Put WET ingredients in a separate bowl: including rice milk and egg or egg replacement. Mix well.

4)       Coat the chicken strips in the WET MIX well.

5)       Then coat the wet chicken strips in the DRY MIX well.

6)       Preheat the deep fryer for the CHICKEN SETTING. Cook approximately 5-8 minutes in the deep fryer on the CHICKEN SETTING. Before serving – cut in half to be sure to check they are fully cooked.

7)       When chicken fingers are done, drain and dry them on a plate of paper towels to allow them to cool.

8)       Serve with baked French fries!  (hey, you gotta cut the oil somewhere and it is not with this recipe!)

Notes on the deep fryer:

-          Please use Safflower, Olive, or Sunflower oil that can be heated! Check the heating recommendations on the bottle.

-          I replace the oil EACH TIME I USE THE DEEP FRYER . So doubling, quadrupling batches is a GREAT IDEA.

-          These chicken fingers are easy to freeze and reheat. I reheat in the toaster oven or regular oven and it was like they were JUST COOKED. (Microwave reheating makes the chicken tastes like rubber.)

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This recipe can be used with chicken, turkey or pork strips!! Feedback confirms that picky kids dig these fingers! Moms dig these because they are NOT FRIED and lighter on the oil.

2 cup seasoned bread crumbs (see variation below)

1 lb. pork, chicken or turkey strips - about three times the size of regular “McNuggets”

3/4 cup pear juice

2 tbsp. olive oil

Bread crumbs: use 1 1⁄4 cup of today’s flour, 1⁄2 tsp sea salt, 2 tsp garlic powder, 1 tsp parsley, 1⁄2 tsp pepper. Dredge meat in crumb coating. Dip in juice. Dredge even more in crumb coating. Place on greased pan and brush with olive oil. Cook 350 degrees for 15 minutes. Turn meat over, brush bottom side with olive oil and cook another 15 minutes.

Source: modified “Special Foods for Special Kids”

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2 eggs
2 tablespoons water
1 cup pecan meal (finely ground) http://www.werenuts.com
Salt and pepper to taste
Garlic powder
Onion powder
Dried parsley
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil for frying

Whip eggs and water. Mix pecan meal, salt, pepper, garlic powder, onion powder and parsley. Dip chicken in egg, then coat in pecan mixture, fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.

1 cup quinoa flour

4 tbsp starch (tapioca works best, but you can use arrowroot as well)

2 tsp baking powder

1 tsp xanthan gum

1/2 tsp salt

2 tbsp oil

6-8 tbsp water

Mix the dry ingredients together, make a well in the middle and add the oil and 6 tbsp water. Mix by hand adding more water until you are able to form a ball (you will have to use your hands to work the dough). Then roll out thinly (1/8th of an inch) between to sheets of parchment paper, cut into desired shapes and place on cookie sheet. You can prick them with a fork if you want them to resemble saltines but it is not necessary. Bake at 325 for 15-20 minutes depending how crunchy you want them.

I make this recipe using wild rice flour, amaranth flour, and I'm sure others would work as well. Just make sure you adjust the water to get a good consistency and that the dough is workable. These crackers are not fussy, and if you add too much water, just add a bit more flour.

Popovers:

1 cup GF flour mix

¼ teaspoon salt

¾ cup CF milk substitute

2 eggs

2 teaspoons baking powder

Filling:

2 tablespoons CF margarine

½ cup GF flour mix

½ tsp thyme & rosemary

1 cup GFCF chicken broth (Pacific Organic is a great choice)

¾ to 1 cup CF milk substitute

1 cup frozen peas & corn (combined or individually)

3 cups cooked and chopped organic chicken (or turkey strips works well too!)

Salt & pepper to taste

Popovers:
Mix flour, salt, milk sub and eggs together until smooth (I recommend to use a food processor.) Spoon into well greased preheated popover pans or muffin pans, Fill 2/3 full. Bake 40 minutes until well browned puffed and firm.

Filling:
Melt GFCF butter in a large pan .whisk 1/3 cup of GFCF flour,1/4 teaspoon thyme & rosemary and pepper to taste. Cook, constantly stirring 1 to 2 minutes without browning the liquid. Gradually whisk in 1 cup of Chicken broth and 1 cup milk sub. Cook until thickened about 5 min.

Add add 1 cup peas and or corn, salt & pepper to taste and 3 cups chopped up cooked chicken. Cook another 5 min.untill heated through.

Split the popovers and spoon in chicken mixture.

3/4 pound boneless, skinned chicken breast, cubed

1-1/4 cups GFCF chicken broth

1/2 teaspoon Italian seasoning

1 teaspoon paprika

1-2 clove garlic

chopped 4 carrots, cut in 1/2-inch pieces

1 medium onion, cut in wedges

4 stalks celery, cut in 1/2-inch pieces

4 small potatoes, cut in 1-inch pieces

1-1/2 teaspoons lemon juice

Place chicken, 3/4 cup broth, seasonings, and garlic in a large saucepan. Bring to a boil, cover, reduce heat, and simmer ten minutes. Add vegetables and remaining broth. Cover; cook over low heat 45 minutes, until vegetables are tender. Add lemon juice. Converts well to crockpot or pressure cooker.

Preheat oven to 400 degrees.

1 package gfcf hot dogs
2 cans of baked beans

Cut hot dogs into bite-sized pieces and mix with baked beans in 8.5x13” casserole dish. Set aside.

Corn Bread
1/2 cup sugar
1/4 cup oil
1 egg, lightly beaten
3/4 cup GF flour mix
1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
Pinch salt
3/4 cup yellow corn meal
1/2 cup CF milk substitute

Blend together sugar and oil, then mix in egg. In a separate bowl, mix dry ingredients well, then blend them into the egg mixture, alternating with milk. Spoon mixture into casserole dish to cover dogs and beans. Bake for 20 minutes or until bread is golden brown and tests done.

To make an easy shepards pie follow these easy steps:

1 package Barbara’s Potato flakes (includes CF milk substitute and replacement butter per directions)

2 lbs. ground beef

½ cup frozen peas

½ cup frozen corn

Salt & pepper

Brown the ground with salt and pepper to taste –drain extra fat.  Prepare Barbara’s Potato flakes per stove top recipe.

Layer into a glass rectangle pan 1 to 1 ½” of the cooked Barbara’s Potato flakes. For the next layer spoon into the pan 1 to 1 ½” of the cooked beef the frozen peas and corn.  The last layer is the balance of the cooked Barbara’s Potato flakes. Cook at 375 degrees for 20-30 minutes until top layer of the potatoes are golden brown.

This is a good substitute for Mac and Cheese but only it you make the chreese sauce this way and NOT according to the directions.

Julie’s Version of how to make CHREESE

1 packet of chreese mix
3-4 Tbsp butter substitute (we use Nucoa)
1/2 cup milk substitute (we use Pacific Lowfat Vanilla Rice Milk)

Mix all ingredients together over medium-high heat. Stir constantly with a whisk. Bring mixture to a boil for 2 minutes. Remove from heat. (Upon boiling the mixture will change color and consistency.) Mix with pasta and serve.

Like the pizza, macaroni & cheese is a tough one to do GFCF. It is suggested you try these pizza  and this recipe options about 3 months into the diet – as they do not taste anything like the “real thing.”

1 to 1 ½ cups GFCF Pasta (the rice and corn pastas taste best)

2 tablespoons CF margarine

¾ cup CF milk substitute

2 slices of Tofutti brand American Slices

Add: Salt, pepper, onion powder and garlic powder to taste. (Note: Lawry’s seasoning salt will make the recipe appear more “yellow” like the Kraft Mac & Cheese.)

Boil pasta until desired doneness or per the package directions and drain. Return pasta to warm pot, add GFCF margarine and milk substitute. When milk is warm, add one or two slices of cheese. Stir occasionally over low heat until cheese is melted. Season to taste and serve.

**Instead of milk substitute, try Imagine Foods Creamy Squash soup!

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