Fried Chicken
A Valley Flax Flour recipe
GLUTEN FREE
Fried Chicken using Valley Kitchen Multi-purpose flour blend Yield: 2 servings 225 60 125 2.5 5 2 90 to 125
g ml ml ml ml
chicken, boneless Valley Kitchen flour blend Valley Kitchen flour blend baking powder your favorite seasoning egg white
ml
water
125 ml
(optional) Valley Kitchen flour blend or Valley Kitchen Breading blend vegetable oil for deep frying
1/2 1/4 1/2 1/2 1 2 1/3 to 1/2
lb cup cup tsp tsp cup
1/2 cup
1. Heat the oil in a deep fat fryer to 175O C (350O F). 2. Cut the chicken into serving size pieces. 3. Dust each piece with the first ¼ cup of the multi-purpose flour blend. 4. Mix the second 1/2 cup of the multi-purpose flour blend with the baking powder and your favorite seasoning. 5. Whisk the egg white and water together. Per serving: 440 calories, 22 g fat, 2 g saturated fat, 65 mg cholesterol, 200 mg 6. Combine the egg/water mix and seasoned flour. sodium, 29 g carbohydrate, 6 g fiber, 1 g 7. Whisk to blend into a thick batter. sugar, 35 g protein 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 then release. 11. Cook for 4 to 5 minutes, depending on the thickness of the cut. Enjoy Optional ingredients are not included in the nutrient facts.
A Valley Kitchen product
Scan for additional recipes! ©All rights reserved by Valley Flax Flour Ltd, Middleton, NS
GLUTEN FREE
Fried Chicken using Valley Kitchen Multi-purpose flour blend Yield: 2 servings 225 60 125 2.5 5 2 90 to 125
g ml ml ml ml
chicken, boneless Valley Kitchen flour blend Valley Kitchen flour blend baking powder your favorite seasoning egg white
ml
water
125 ml
(optional) Valley Kitchen flour blend or Valley Kitchen Breading blend vegetable oil for deep frying
1/2 1/4 1/2 1/2 1 2 1/3 to 1/2
lb cup cup tsp tsp cup
1/2 cup
1. Heat the oil in a deep fat fryer to 175O C (350O F). 2. Cut the chicken into serving size pieces. 3. Dust each piece with the first ¼ cup of the multi-purpose flour blend. 4. Mix the second 1/2 cup of the multi-purpose flour blend with the baking powder and your favorite seasoning. 5. Whisk the egg white and water together. Per serving: 440 calories, 22 g fat, 2 g saturated fat, 65 mg cholesterol, 200 mg 6. Combine the egg/water mix and seasoned flour. sodium, 29 g carbohydrate, 6 g fiber, 1 g 7. Whisk to blend into a thick batter. sugar, 35 g protein 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 then release. 11. Cook for 4 to 5 minutes, depending on the thickness of the cut. Enjoy Optional ingredients are not included in the nutrient facts.
A Valley Kitchen product
Scan for additional recipes! ©All rights reserved by Valley Flax Flour Ltd, Middleton, NS
