One GRITS Journey To Convert Beloved Southern Recipes to Paleo Approved, and Darn GOOD too!

This is my story of how I am striving to change my family's life, nutritionally, for the better. Here in the deep South Paleo is a foreign word. No one has heard of it, and gluten free is really almost as unheard of...
After reading Gary Taubes enlightning GOOD CALORIES, BAD CALORIES I was determine to change! Armed with my own two hands, the internet (thank God for AMAZON.com), and all those wonderful blogs and podcasts available now, I am beginning my journey.
Please feel free to join me as I try to adapt all of our Southern Favorites into Paleo Appropriate Scrumptiousness!!! (and all Gluten Free) I will try to post all of the good ones, and may even blog about some failures along the way.

10 March 2011

Southern Fried Chicken Fingers- Gluten Free Parmesan Crusted Style

 Parmesan/Whole Wheat GF Chicken Fingers
( my chicken fingers have an orangish oil here because I used Palm oil as I was out of coconut oil the day I made these- just so you know!!!)


My kids have always LOVED chicken fingers, what kid doesn't???? So I have made many versions of the beloved chicken finger at home.
This is my first Gluten Free Chicken Finger.
(I served these with some homemade tomato sauce and broccoli slaw salad (recipe for that to come soon)

Gluten Free Southern Fried Parmesan Chicken Fingers
(this is more of a method than a recipe)
Chicken breast, cut up into bite size pieces
Finely grated good quality parmesan cheese and Gluten Free Breadcrumbs- (throw GF bread in a food processor and make breadcrumbs) combined together in a dish - add some salt/pepper and italian spices together here
Egg and Small amt Heavy Cream whisked together and placed in a wide dish
Heavy cream in a dish
Now you are ready to get started...
  1. Dredge chicken in Heavy Cream.
  2. Place in Breadcrumbs and coat lightly then place into egg mixture.
  3. Finally place back into breadcrumbs and make sure to coat well.
  4. Heat coconut oil to a high frying temp. Brown each side of chicken well. Drain on a plate covered with papers towels and Then place onto a well greased baking sheet and into a preheated oven at 350 F. Cook until cooked through, usually about 7-10 min. (Be careful not to overcook or they will be tough.)
Dipping Tomato Sauce-  Saute some finely diced onion and a clove or two of garlic. Add home canned, or store bought crushed tomatoes. Throw in some Italian spices and a bay leaf. Simmer at a low slow temp for at least an hour, a couple would be better. If you have a rind from a good Parmesan in your freezer throw that in while its simmering, it imparts a great flavor. The longer you simmer the thicker it will get and it will get a stronger better flavor. Now take out the bay leaf and the Parmesan rind and discard them. Next, using an immersion blender blend the sauce till all parts thoroughly combined. Now its ready to serve as a sauce- great for dipping sauce, chicken parm sauce too!

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