No longer are the days when you have to look at a fried chicken sandwich and dry your tears with the menu you crumpled up because you were so distraught you couldn't have it. (oh wait, you've never done that? Yea, me neither...;)) These GF and DF fried chicken sandwiches are simple to make and make you everyone's new best friend.
What you need:
for the sauce:
• can of jalepenos
for the chicken
• 4 pounded chicken cutlets
• 1 egg
• unsweetened rice or almond milk
• hot sauce
• dill pickles, thinly sliced into chips
• gluten free buns
Sauce: dice up about 5 or 6 jalepenos and then add to 1/2 cup of veganiase. Add 1/4 tsp of the juice from the jar (if you like spicy), then mix it all together.
Chicken: Using kitchen/meat scissors (or a sharp knife) cut the chicken into strips. (Note: you can season the chicken with a dry brine if you'd like beforehand. Just combine the chicken strips with some salt, garlic powder and a pinch of cayenne in a bowl, cover and refrigerate for at least an hour). In a bowl combine a cup of the milk, the egg, and a couple dashes of hot sauce and whisk together. Have a plate ready with 2 cups of the gluten free flour mixed with a teaspoon or two of salt.
Heat a large skillet over high heat and add about 1/2 an inch of canola oil to the pan. Get the oil to about 375 degrees. Dredge each piece of chicken in the egg mixture and then roll around in the flour to get it coated. Add it to the pan and repeat with each strip. Fry it in the pan about 3 min for the first side and 2 for the second. The time will vary depending on the size of the strip. It's best to use a meat thermometer to be sure all your strips are 165 degrees or higher.
Do a light toasting of the buns. Spread your veganaise mixture onto one side (or both!) of the bun and then add some of the pickle chips. Add the chicken strips (1 or 2 usually does the trick) and your sandwich is ready to go! Serve with a side of hot sauce!