Gluten Free Recipes

Fried Chicken using Valley Kitchen All-Purpose Flour Blend


Yield: 2 serving

1/2 lb (225 g) Chicken, Boneless

1/4 Cup (60 ml) Valley Kitchen All-Purpose Flour Blend

1/2 Cup (125 ml) Valley Kitchen All--Purpose Flour Blend

1/2 tsp (2.5 ml) Baking Powder

1 tsp (5 ml) Your Favourite Seasoning

2 Egg White

1/3 to 1/2 Cup (90 to 125 ml) Water

1/2 Cup (125 ml) (Optional) Valley Kitchen All-Purpose Flour Blend or Valley Kitchen Flax n' Breading Blend

Vegetable Oil For Deep Frying


1) Heat the oil in a deep fat fryer to 350 degrees Fahrenheit

2) Cut the chicken into serving size pieces.

3) Dust each piece with the first 1/4 cup of the flour blend.

4) Mix the second 1/2 cup of the flour blend with the baking powder and your favourite seasoning.

5) Whisk the egg white and water together

6) Combine the egg/water mix and seasoned flour.

7) Whisk to blend into a thick batter.

8) Thoroughly coat the dusted chicken with batter.

9) (Optional) For a crispier finish, coat the battered chicken with additional flour blend or Valley Kitchen breading blend.

10) Using long tongs, hold the battered chicken in the hot fat for a few seconds and the release.

11) Cook for 4 to 5 minutes, depending on the thickness of the cut.


Optional ingredients are not included in the nutrient facts