Chicken Tenders, Crunchy Meal Treat

If  you like chicken tenders fried to a crunchy turn this recipe is for you. It is a riff on the spicy chicken tender recipe I have posted before.  I reduced the spiciness to cater to a 7 year old.  Easy and yummy.  We had it with oven wedge fries, baked slices of butternut squash and broccoli.  Great supper last night.

There are a lot of commercial food items that I don’t get to eat anymore, specifically most fast food being a major no no.  I miss crispy chicken like I used to enjoy at Wendy’s.  I make my spicy version but when my grandson moved in we needed something just a bit less spicy.

If you look on Glutenfreeonashoestring there is a recipe for making your own gf Bisquick; it is attached to a recipe for mini breakfast pancake bite muffins. I had the flours needed; white rice, potato starch and tapioca flour plus the add ins of baking powder, baking soda, salt, and sugar.  Easy peasy to put a double batch together; I will keep it in my freezer in a Ziplock freezer bag; sure have been wanting some of that Bisquick!

I lowered the hot sauce even more; ditto for the cayenne powder as I was pretty sure I didn’t want it quite so spicy; do as you wish. It was simple to do; mix the spices with the Bisquick, mix the hot sauce with the water, dip the chicken in the spices, then the hot water and back in the spiced flour and fry. I used a non stick frying pan and 1/4 inch canola oil.  It was almost like deep frying but not quite.

chicken tenders

You can also cut the chicken up into chunks, pound them briefly and you have lovely fingers that are somewhat smaller, great for kids. Fried chicken tenders are not something I would eat every week but it sure was yummy! I think this recipe is well worth trying even if you just buy some gf Bisquick.

Gluten-Free Chicken Tenders

1 Tbsp. Frank’s Red Hot Sauce

1/2 c Water

1/2 c Gluten-Free Bisquick

1 Tsp. Sea Salt

1/4 Tsp. Cayenne Pepper

1/8 Tsp. Fine Ground Pepper

1/2 Tsp. Paprika

1/4 Tsp. Garlic Powder

1 lb. Chicken Breast tenders – pound them a bit if they are very fat; you want it ½ inch or thinner.

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a low bowl.  I used a wide soup bowl.

In a separate small mixing bowl mix together Frank’s Red Hot Sauce and water. In a  high-sided sauté pan heat 1 cup of canola oil – it should come up about 1/2 inch the side of the pan depending on the size of your pan. I started it on medium heat and put in a candy thermometer to regulate the temperature; I got it pretty hot; 350 degrees before putting in the chicken.  Or use my frying pan method I described above; less oil for that and no thermometer needed. Take one chicken breast tender at a time and dredge it in the GF Bisquick mixture, then roll it in the hot sauce/water mixture and then put it back in the Bisquick mixture and roll it to coat.  This can get messy; try to keep one hand dry and one for the water/hot sauce part. Or, if you want less coating start the raw tenders in the hot sauce water bath and just put one at a time into the seasoned flour to coat; one dip unlike first version. Let rest a few minutes to dry somewhat. Slide one into the hot oil and then a second one. Cook chicken for about 4-5 minutes, until they are golden brown and no longer pink in the center (I used a meat thermometer just to make sure).

Remove from the oil and drain on paper towels to blot any excess oil. If you have the oil hot enough they shouldn’t be greasy. If you want a sandwich, serve on a gf bun and top with mayonnaise, tomato and an additional piece of lettuce.

chicken tenders 2

Go ahead, indulge in this delicious chicken and I promise you it will be a hit with your family!

Adapted from creativecookinggf.wordpress.com, February 2011.

Adapted from my spicy tenders post in May 2017.

Tuscan Chicken Made Fast and Easy

 

Burrr…winter has us firmly in it’s icy grip and I am looking for comfort food. And easy stuff that makes me think of summer.  This recipe for chicken is my new fav. Tasty, quick to throw together, done in my Instant Pot and it does make me think of an Italian summer. Winner winner, chicken dinner!

I use chicken thighs; bone in and skin off. Use whatever cut you like.  You might go a minute less for breast meat.  If you hate artichokes; leave them out. Any pasta will do or make potatoes to serve with this entrée. I have used heavy cream, milk or half and half; all will work; less calories for milk, richer flavor for cream.

tuscan chicken

I took this picture quickly before devouring it. The chicken blends in with the sauce and pasta and this plate is totally not arranged for a photo shoot but you get the idea!

Tuscan Chicken with Pasta

Ingredients

4 chicken thighs, bone in, skin removed

1-2 Tbsp. olive oil, EV if possible

1 large onion diced

1 carrot cut up into dice and/or 1 stalk celery diced

4-8 oz sliced baby bella mushrooms

3-4 garlic cloves minced

1 -2 tsp. Italian seasoning; I did half and half basil and oregano

1 cup chicken broth

¼ cup white wine

½ cup sundried tomatoes cut in half

1 small jar marinated artichokes, drained

1/3-1/2 cup heavy cream or half and half

1 1/3 cup uncooked pasta

2 Tbsp. corn starch dissolved in ¼ cup cold water

¼ cup finely chopped parsley and/or kale (use ½ cup of that)
Directions. Heat IP on sauté feature. Add oil then onions, cook about 4-5 minutes until getting soft. Add the carrot/celery after a minute of that 4-5 minutes. Add mushrooms a minute later. Add garlic in last minute of saute. Push aside; add chicken; brown on top and bottom; 3 minutes a side. Add the Italian seasoning; stir; then add wine; cook one minute; add broth and half the sun-dried tomatoes. Lock lid on and cook 8 minutes. Natural release for 10 minutes. Add cornstarch mixture; cook a minute; then add the rest of the sun-dried tomatoes, artichokes, kale (if used and actually I would add that first; cook it 1-2 minutes before adding the other stuff in this list) cream and pasta (which you cooked but for 1 minute less than package suggests.) I used rigatoni this last time and liked it for this recipe. Other pasta will probably be great too. Cook it on sauté for a minute; don’t let it boil. Sprinkle with parsley and serve. You can guild the lily with some freshly grated Parmesan cheese; it is a nice touch but if you want to cut calories; leave that off and use whole milk rather than cream. I have done this with kale; great with spinach. Last time I just used fresh parsley. Enjoy!

PS: I used my IP but you could simmer the dish on your stove top in a big pan; so… after the adding of the broth; maybe 25 minutes to cook the chicken. Rest of recipe stays the same.  If you use chicken breasts cook them shorter either method of cooking; they take far less time than thighs.

Chicken Curry; Almost In a Hurry!

Curry is such a treat: smells incredible cooking, such a fun experience to make and full of marvelous flavor. Going gluten free has kept me from eating Indian food out, as much of restaurant cooking can contain wheat based flours.  So, making it myself is the best, cheapest option. I have been cooking Indian food for decades. First vegetarian and then I added meat/poultry or fish based curries to my repertoire. My favorites include this recipe that I am sharing today. It is relatively simple curry and despite all the spices, there isn’t that much fancy cooking involved. A week ago I made it for a friend who was visiting from out of state and she loved it, practically polished her plate! I served it with a simple salad of thinly sliced radishes and raw zucchini with a dressing made of EVOL and fresh Meyer lemon juice.  Just a touch of kosher salt and some fresh pepper and I whisked that dressing until it was really thick. It made a good counterpoint to the spicy highly-flavored curry. You could use slices of European cucumber which I often do.

This is made with chicken pieces, my favorite being thighs; bone in. You could make it with any cut you like but if you go boneless I strongly suggest lowering the cooking time somewhat. Skin on or removed; your choice. I generally leave it on as it adds flavor and moistens the thigh but if you are dieting, it can be removed.

You can’t make this with “curry powder” – it just must have the correct spices. I do have trouble getting inexpensive spices due to cross contamination and even just simply labels that say wheat added. It is incredibly annoying to buy coriander and get home and notice that it says wheat added to it. This happened to me last week; bought it at Giant grocery store in the Hispanic section; Badia label; be very careful if you buy that brand. I recommend McCormick single spices or Simply Organic (found at Wegmans); pricy but generally high quality and safe for celiac sufferers who love cooking spicy food!

My recipe is out of an old cookbook by Charmine Solomon; “Indian Cooking for Pleasure”, published in 1978.  I looked for a new copy on Amazon and it would cost a minimum of $82! I think I paid $10 or $15 for it new back then. Crazy price now; but it is considered the gold standard that all other Indian cookbooks are measured against so clean copies seem to be much sought after. Maybe it will be reissued… I could use a new copy; mine is a bit of a mess from 30 years of hard usage but then, I would lose all my handwritten notes so, nope on that! I did alter it slightly as I made it for 4 servings rather than six and I think my version is not quite as spicy as hers. If you want super spicy add a fourth more of each spice. This recipe is native to the province of Uttar Pradesh.

Notes: I used canned tomatoes for this recipe but, in the summer I always use fresh tomatoes when available. Plum tomatoes work well if ripe summer ones are not around and you want fresh.

chicken dopizia curry

Not the prettiest entree but I promise you it will be one of the most flavorful you ever eat!

Chicken Dopiaza (serves 4)

4 good sized chicken thighs

3 large onions

2 medium or one large medium spicy fresh pepper like a poblano; not a hot one though!

2 tsp. chopped fresh garlic

2 tsp. grated fresh ginger

2 Tbsp. mild olive oil

1 ½ tsp. ground coriander

1 ½ tsp. ground cumin

1 tsp. turmeric

½ tsp. ground cinnamon

½ tsp. ground cardamom

1/8 tsp. ground cloves

¾ of a can of chopped tomatoes or 2 large ripe tomatoes, chopped

½ cup water

1 ½ tsp. sea salt

Directions: Sauté half the onions in a large frying pan which you heated and added the olive oil to it. Keep stirring them. You want a mostly caramelized end result.  May take 15-18 minutes.  Remove from pan using a slotted spoon so you leave behind some of the oil and set aside for adding back near the end of this process.

While the onions are caramelizing…to your blender add the rest of the (raw) onions, the chopped hot pepper, the fresh garlic, fresh ginger and about ¼ cup water. Blend to a thick puree; if you need a bit more water to make that happen okay but don’t add a lot.  Pour that into the hot pan that you just removed the caramelized onions and add all the spices.  Stir as it cooks…let it darken and the oil will show a touch around the edges.  Add the tomatoes, stir and cook until most of the liquid is evaporated. Add the chicken pieces and stir to coat them with the puree. Add water and salt. Cover and cook about 35 minutes until chicken is tender. Add the onions back in the last 4-5 minutes.  Cook maybe 5 more minutes.  Serve with rice or Indian bread like parathas.  I haven’t made any gf parathas yet.  Soon!  This goes well with a cucumber salad or some steamed snap peas as I show in my photograph of my supper before I dived in! Enjoy!

Chicken and Dumplings, GF of Course!

We all have times when we long for home cooking, stressful days that wear us down.  This is fairly quick to make and incredibly soothing. It is gluten free,  of course and reminds me of my old recipe for chicken fricassee with herbed dumplings. Creamy,  flavorful and totally satisfying. My IP makes it so easy to put together in less than an hour.   This recipe made 5 meals out of four chicken thighs so it is an inexpensive dish to serve.                 

Chicken with Dumplings

4 medium chicken thighs

2 Tbsp. butter

Kosher salt

¼ cup gluten free flour; I used King Arthur basic blend

2 celery stalks chopped

2 carrots in coins

1 onion chopped

2 cups gf chicken broth

¼ cup whole milk

1 Tbsp. cornstarch

Dumplings

1 ¾ cup brown rice flour mix

1 tsp. xanthan gum

1 Tbsp. sugar

3 tsp. baking powder

1/3 cup canola oil

2 eggs lightly beaten

¾-1 cup 2 percent milk

For herbal version; add 1 Tbsp. poppy seeds, 1 tsp. celery seeds, 1-2 tsp. dried parsley to dry ingredients.

Directions

Heat Instant Pot on sauté mode, high. Place flour, ½ tsp. salt and ¼ tsp fresh ground pepper on some wax paper, blend up and roll the chicken in it to coat evenly, shake off excess. Add butter to IP, melt it and then add chicken thighs. Sauté for 4 minutes, flip and cook 3-4 more minutes. Remove from pot, set aside. Add the celery, onions, and carrots to the pot, cook for 3 minutes. Add back the chicken and the broth. And more salt if desired. Secure lid Cook on manual pressure for 12 minutes.  Let release naturally for 5 minutes. Remove chicken from pot.  Pull/cut apart into bite sized pieces, removing the bones, discard all skin and any odd bits like cartilage.

While the chicken is cooking prepare the dumplings.  Mix the dry ingredients, in a separate bowl mix the wet ingredients. After the chicken is shredded, pour the wet into the dry ingredients, hold back a bit as you stir it together, do not over mix. Add the rest of the milk if it looks dry; it should be fairly thick/goopy and the xanthan gum will thicken it even more as it stands.  After the release add the ¼ cup milk to the broth and veggies, stir well. In a small bowl mix the cornstarch with ¼ cup hot broth. Add back to the pot and stir. Put pot on sauté, add back the cut up chicken. Use a big spoon to glop in heaping spoonfuls of the dumpling mix all over the top of the broth. Spread them out evenly. Put on cover loosely, I used my glass slow cooker lid so I could watch them steam.  Cook 18-27 minutes; until they double in size, rise to the surface and the tops are not wet or under cooked looking. Serve in shallow wide soup bowls.  Should serve 5 unless you are piggies; then serves four!

chicken and herb dumplings

Notes; I combined two recipes; one from “The Instant Pot Electric Pressure Cooker Cookbook” by Laurel Randolph and one from Carrie S. Forbes “Everything Gluten-Free Slow Cooker Cookbook”.  I used my usual  brown rice mix; King Arthur’s basic blend.  I had trouble getting my IP to sauté on low so I toggled back and forth from slow cooker to sauté to keep things bubbling but not boiling.  Hopefully next time I will get the low setting to work.  There will definitely be a next time.  This was a satisfying old-fashioned entree that I loved every bite of.  Try it with the herbs, they really add a lot of flavor. Enjoy!

PS: if you want to cook this in a slow cooker; do the chicken for 6-8 hours on low and  thirty minutes before serving add the dumplings, do not open lid until the 30 minutes is done.

Spicy Chicken Tenders

There are a lot of commercial food items that I don’t get to eat anymore, specifically most fast food being a major no no.  I miss crispy chicken like I used to enjoy at Wendy’s.  When I saw this recipe referenced on facebook I immediately went to the site, read the recipe and decided I had to try it.  I had some chicken breast tenders and all the ingredients except the gf Bisquick.  I looked on Glutenfreeonashoestring and lucky me; she has a recipe for making your own gf Bisquick; it is attached to a recipe for mini breakfast pancake bite muffins. I had the flours needed; white rice, potato starch and tapioca flour plus the add ins of baking powder, baking soda, salt, and sugar.  Easy peasy to put a double batch together; I will keep it in my freezer in a Ziplock freezer bag; sure have been wanting some of that Bisquick!

I lowered the hot sauce to half, ditto for the cayenne powder as I was pretty sure I didn’t want it so spicy; do as you wish. It was simple to do; mix the spices with the Bisquick, mix the hot sauce with the water, dip the chicken in the spices, then the hot water and back in the spiced flour and fry. The second time I made this I used a non stick stainless steel pan and 1/4 inch canola oil.  It was almost like deep frying but not quite.

I didn’t eat it as a sandwich the first time; had two juicy tenders with a baked potato and some summer squash.  It was very tasty and not too spicy for me.  I had it in a gf bun for a meal, complete with lettuce, tomato and mayo, and it was wonderful. You can also cut the chicken up into chunks, pound them briefly and you have lovely fingers that are somewhat smaller, great for kids. Fried chicken tenders are not something I would eat every week but it sure was yummy! I think this recipe is well worth trying even if you just buy some gf Bisquick.

Gluten-Free Spicy Chicken Sandwich (like Wendy’s)

 

2-3 Tbsp. Frank’s Red Hot Sauce  (the second time I made this I used another red hot sauce so it doesn’t have to be Franks to turn out great)

1/2 c Water

1/2 c Gluten-Free Bisquick

1 Tsp. Sea Salt

1-2 Tsp. Cayenne Pepper (use 1/2 tsp. if you want it close to mild)

1/8 Tsp. Fine Ground Pepper

1/4 Tsp. Paprika

1/4 Tsp. Garlic Powder

1 lb. Chicken Breast tenders – pound them a bit if they are very fat; you want it ½ inch or thinner.

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a low bowl.  I used a wide soup bowl.

In a separate cereal bowl mix together Frank’s Red Hot Sauce and water. In a  high-sided sauté pan heat 1 cup of canola oil – it should come up about 1/2 inch the side of the pan depending on the size of your pan. I started it on medium heat and put in a candy thermometer to regulate the temperature; I got it pretty hot; 350 degrees before putting in the chicken.  Or use my frying pan method I described above; less oil for that and no thermometer needed. Take one chicken breast tender at a time and dredge it in the GF Bisquick mixture, then roll it in the hot sauce/water mixture and then put it back in the Bisquick mixture and roll it to coat.  This can get messy; try to keep one hand dry and one for the water/hot sauce part. I slid one into the hot oil and then a second one. Cook chicken for about 5 minutes, until they are golden brown and no longer pink in the center (I used a meat thermometer just to make sure).

Remove from the oil and drain on paper towels to blot any excess oil. If you have the oil hot enough they shouldn’t be greasy. If you want a sandwich, serve on a gf bun and top with mayonnaise, tomato and an additional piece of lettuce.

Go ahead, indulge in this delicious chicken and I promise you it will be a hit with your family!

Adapted from creativecookinggf.wordpress.com, February 2011.

Reblogged from a post in August 2015. Minor changes.

Zingy Chicken Coconut Stew

Cold winter, sniffles, chilly fingers: all great reasons to make soup, especially chicken soup.  But I found myself wanting something more, a big bowl of soup with a ton of flavor and some zip in it. So I threw together a quick soup using some broth I made the other day in my Instant Pot electric pressure cooker; to make the broth I put in the roasted chicken carcass and a bit of celery and carrot plus lots of water on for 30 minutes on high pressure and after straining I had a nice container full of rich chicken broth.  I added lots and lots of veggies as well as some great aromatics: slivered fresh ginger and a big clove of garlic. To pull the flavors together I poured in half a can of light coconut milk and added a handful of broken up raw rice noodles (any brand of wide rice noodles will work). Added some cubed roasted chicken and in no time at all I was slurping down this excellently flavored chicken coconut stew. It was like I was eating at a beach soup shack in the islands feeling the warm sea breeze through my hair…  Light zingy flavor and tender chicken with lots of fresh vegetables.  Man, was it yummy and healthy!  Totally guilt free and naturally gluten free if you are careful in choosing your broth.

chicken-coconut-soup

Not the greatest picture but you can see it is chock full of rice noodles and veggies.

Angie’s Chicken Coconut Stew

2 medium sized carrots cut on diagonal into thin coins

2 celery stalks, cut on thin diagonal slices

1 onion cut down the top to bottoms, peeled and cut into long strips

1 tbsp. mild olive oil

1 large garlic clove minced

½ cup chopped green cabbage

2 baby bok choy cut into one inch lengths, bases cut in quarters or eighths

1 quart chicken broth; preferably homemade

4 rounds of thinly sliced fresh ginger cut into narrow strips

½ a can of light coconut milk

1 cup pea pods

½ cup crushed rice noodles

Pinch crushed red pepper flakes

1-2 cups cubed cooked chicken (I used leftover roasted chicken breast)

Directions: Sauté carrots, celery and onion in large soup pot in the hot oil on medium heat: about 4-5 minutes, do not brown, add garlic; cook 1 minute, add bok choy and then the broth.  Heat to nearly boiling and add the ginger and cabbage, cook 1-2 minutes. Add the coconut milk, rice noodles, red pepper flakes and pea pods.  Turn heat down to very low and cook 7 to 9 minutes until noodles are cooked through.

Notes: The amounts of veggies are as fluid as you want to be; leave out something you dislike or don’t have or use more/less of any veggie. I used frozen snow peas as I couldn’t find fresh in the store.  My coconut milk was organic, thin and wasn’t too strongly coconuty. Perfect for this stew. lt-coconut-milkI used baby bok choy but a couple stalks of regular will work just as well; might need to cook slightly longer than the baby choy. If you use store broth: Kitchen Basics has really good gf chicken broth; one 32 ounce box container should do it.  I used home roasted chicken breast but you could use a rotisserie bird, although I suggest you check for gluten free before choosing that route as some stores make their birds with ingredients that make it not gluten free so not safe for those with celiac disease.

Enjoy!

Chicken Gumbo Bowl

Chopped, October 2016 edition.  I have a raw chicken breast, boneless.  There is a packet of fresh tender okra in my fridge.  Yeap, I have more fresh okra; picked it up in Valley Farm Markets in Bethlehem, PA.  Great produce there.  It is a southern veggie: needs a hot summer around here to really produce and only plays well in a limited array of dishes.  Most times at my local store it looks kinda beat up and I pass it by but this day I was shopping one town over: selected a good looking packet of it to build my supper around. Other ingredients I had around were: the last two fresh homegrown tomatoes and a red bell pepper, plus the usual items available in my pantry: onions, garlic, broth.  What to make in 35 minutes that tastes like late summer in a soup bowl but isn’t soup?

Originally I had been all for fried chicken fingers but that okra sent me off on another path.  I was suddenly thinking gumbo because of the okra.  Yeah, I have commented before about the whining regarding the alleged slimy nature of okra.  This cook was determined to never let that travesty occur, so my  beautiful okra was sliced right before adding to the pan.  I sautéed and stirred my pan full of chicken, veggies and a few shrimp and before I knew it; supper was ready.  It isn’t quite a gumbo as I didn’t cook it for a long time nor did I make a roux but my results were darned delicious.  The ripe tomatoes from my garden were perfect with the okra and the chicken which was so tender I cut chunks up with a fork. I added a few rounds of turkey pepperoni to add an almost hot sausage flavor.  Totally optional; you could use andouille sausage if you prefer that; not too much though; no more than ¼ cup.  Or no other protein.  Could even leave the shrimp out and I bet it would still be awesome.

I served mine over cooked brown rice but you might try using tiny rice grained gluten free pasta. I actually like that better than rice.  Of course, you could use another protein like cod, monkfish, or any firm white fish.  Enjoy!

Angie’s Chicken Gumbo; Serves two generously

Ingredients:

1 tbsp. olive oil

1 chicken breast cut into roughly 1 inch chunks

½ cup chopped onion

3/4 cup chopped red bell pepper

½ cup chopped celery

1 garlic clove minced (about 1 tsp.)

A sprinkle of red pepper flakes

1 tbsp. chopped fresh parsley

¼ tsp. dried thyme

¼ tsp sea salt

1 cup broth: chicken or veggie

1 cup chopped fresh ripe tomatoes

8-10 rounds of turkey pepperoni (optional)

1 1/2 cups sliced okra; cut in 1/3 inch slices

8 medium shrimps, peeled (optional)

1 cup hot rice or cooked rice shaped gf pasta

Directions:

Cut the chicken into small pieces and roll in some rice flour to cover.  Shake excess four off, Heat the olive oil in a large sauté pan; add the chicken pieces.  Cook 2-3 minutes, turn over, cook 2 more minutes, stir up and cook another minute.  Chop the veggies while the chicken cooks or do it before you even start the chicken cooking.   Then add the onion and sauté for three minutes on medium heat, add the pepper and celery, cook 3 minutes.  Add the garlic, sauté another minute, stirring. Then add the thyme, half the parsley, and the salt.  Cook for 3 minutes stirring often. Add the broth, pepperoni and chopped tomatoes, stir and bring to a simmer.  Cook for about 8 minutes, stirring frequently.  Add the okra and cook for five minutes, add the shrimp, cook for 3-4 more minutes add the rest of the parsley.  Taste, add more salt if necessary and up to ¼ tsp. fresh ground black pepper.  Serve over the rice or pasta in a shallow soup bowl.

If you want it spicy, add a dash of Tabasco and a pinch of cayenne when you add the thyme.  If you want it soupier; add another ½ cup of broth.  I had a bottle of green Tabasco sauce available and that worked fine to spice it up even more.  chicken-gumbo-009

This recipe is based on one from Jane Brody’s “Good Seafood Cookbook” with my modifications.