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Cast Iron Fried Chicken Strips

April 14, 2015

Kevin loves cooking with cast iron.  He also enjoys cooking healthy dishes.  This recipe is somewhat healthy since it uses gluten-free flour.  We were hesitant on how the strips would turn out since we were using a different kind of flour; therefore, we were pleasantly surprised that they turned out to be crispy and quite tasty.  Kevin’s version of “ET’s Healthy Gluten-Free Fried Chicken Strips” from Lodge Cast Iron Nation cookbook is brought to you by Kevin’s Backers/Crew.

1.5 lb chicken tenderloins

Buttermilk marinade:

1 c. buttermilk

1 garlic clove, minced

1 tsp. garlic powder

1/2 tsp. Cajun seasoning

1/8 tsp. black pepper

Rice flour mixture:

1 1/2 c. gluten free flour mixture

1/2 c. corstarch

2 tbsp paprika

1 tsp. ground thyme

1/2 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Cajun seasoning

1/2 c. Grapeseed oil if going gluten free or vegetable oil if not.  (We used vegetable oil.)

In medium bowl, combine buttermilk marinade ingredients and mix well.  Add the chicken strips.  Cover and refrigerate for at least one hour.  When ready to fry, combine flour mixture and mix well.  Heat a cast iron skillet, adding enough oil for strips to fry without sticking to skillet.  Dredge chicken strips in flour mixture, shaking off any excess.  Cook the strips in batches.  Fry until lightly browned, about 5 minutes per side.  Test the strips to be sure the center is cooked.  If not, finish cooking in a 400 degree oven for 10 minutes.

IMG_4243 IMG_4239

From → Chicken, Gluten Free

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