Gluten Free Rosemary Chicken Strips
Dry Ingredients:
- 1 cup of Brown Rice Flour
- 1 cup of crushed Gluten Free Potato Chips
- 1 tablespoon of Rosemary
- 1 tablespoon of Oregano
- 1 tablespoon of Lemon Salt
Wet Ingredients:
- 3 eggs
- 1 Lemon
- Olive Oil
Makes about 20 – 25 Chicken Strips.
- Mix all of your dry ingredients into one bowl
- In another bowl beat 3 eggs.
- Get your assembly line ready with chicken strips, egg bowl, dry ingredients bowl
- and your cooking pan.
- Turn the stove on using a low flame and put olive oil in your pan.
- Once everything ready to go take the chicken strips and dip them in the egg bowl
- and then into to the dry ingredients bowl. Personally I like to do this process twice
- because they get a better coating. It also ends up having a better crunchier texture.
- Then place them into pan and cook until golden colored and flip. I like to add a
- little lemon flavor to balance the rosemary and the crunch so during the last few
- minutes. So, squeeze some lemon juice over the strips and into the pan.
