Gluten Free Chicken Strips

Gluten Free Chicken Strips

A deep fryer is handy for these, although not entirely necessary.  A skillet with couple of inches of oil should suffice if the strips aren’t too thick.


2 cups masa harina
1 cup corn starch
1 cup rice flour
1/8 cup brown sugar
seasoning to taste
4 eggs
1/2 cup of water.
1 lb sliced chicken breast

Preheat the oil in the fryer to about 375 deg F.

Mix half the corn starch with the seasoning. I use Montreal/Canadian steak seasoning, but you can use whatever you like. Salt and pepper are the essentials. Wash and pat dry the chicken and throw it into a gallon zipper seal bag with the corn starch/seasoning mix. Shake until the chicken is well coated.

Beat the eggs thoroughly with the water. Mix the masa harina, remaining corn starch, brown sugar and the rice flour in a bowl. Dip each piece of coated chicken into the egg mixture, then into the masa mixture, then into the hot oil. Cook until golden brown and floaty, 3 to 5 minutes, you don’t want it raw inside.

The brown sugar helps give a nice brown, crispy breading while the masa gives a bit of a corn chip taste. You can play with the seasonings, but the key is to make sure they go on with the first layer, not the last (although mixing a bit of the seasoning mix into the masa enhances it’s flavor as well).

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