Fried chicken+friends=yesssssssssssss

Wait, what?  Fried chicken can be blissful for a BUBBLE CHILD?!  Why, yes.  Fried chicken, albeit typically composed of tremendous amounts of wheat gluten crust and chemically altered coating that is not in the slightest bit easy for Bubble Children to digest, can be homemade to not only be an absolute DELECTABLE main dish, but something that is surprisingly not bad for you…at all!

As some of you may have picked up from the increased level of “New York posts” within the past two weeks, I have spent some time there, interviewed for jobs, and was lucky enough to score a job with Time Out New York Magazine.  I start in exactly one week.  I could NOT be more excited, but this does mean that I will miss my friends in Los Angeles.

Thus, we had a “Family Dinner” farewell-Erica-for-good party tonight, and the table was set with comfort food, good times, and some of my favorite people on the planet.

<–except for when they use lettuce to make some sort of antennae ear.

<–or eat like a neanderthal.

Just kidding.  I love them all the time.  Even when they don’t really know how to use forks that well.  :)

Anyways, the inspiration here for the blog’s sake is the main course that I prepared: FRIED CHICKEN.  It’s often-times scary for a Bubble Child to bring a dish to a potluck, especially when the crowd is of the gluten-indulging variety.  This fried chicken I prepared tonight was familiar to all, tasted fabulous, was supremely fun to make, and left us all with hearts and stomachs full.

Family Dinner Fried Chicken


4 chicken breasts, washed, dried, and sliced into 1″ wide tenders

1 egg

1 cup rice flour

2 tbs ground dried sage

1 tsp dried basil

1 tsp sea salt

1/4 tsp. pepper 

1/4 cup high heat oil (canola, sunflower, grapeseed, avocado, etc.)

Preparation time: 5 minutes

Cook time: 12-15 minutes

Serves: 4

1. This is what I call the “assembly line” step.  Gently whisk egg in a wide, shallow bowl.  Mix together flour, sage, and basil in another larger, wide bowl.  Salt and pepper the chicken.  Dip each chicken tender individually into egg, until coated, and then coat in flour mixture.  Place onto a separate plate.  Repeat until all chicken tenders are covered.

2. Heat olive oil in a skillet over medium heat.  Add chicken tenders, and cook on one side for about 4 minutes, or until side is golden brown.  Flip all pieces over, cover, reduce heat to medium, and cook on the other side for about 7 minutes, or until the chicken is cooked through (aka- no pink in the middle). 

3. Place on paper towel to soak off extra oil for a few minutes before serving, then dig in!  I recommend pairing with organic ketchup.  It is a new obsession, and I have to warn, highly addictive.

Total Chicken Make-over:

Step One: ugly duckling in a pan.

Step Two: things are starting to look sunny.

Step Three: Oh, baby, you’re lookin’ goooooood.

Make-over COMPLETE: I mean, if that doesn’t turn heads, I don’t know what will.

Beam me up, Scottie!  That’s some good eatin’.


1 Comment

Filed under dairy bubble, gluten bubble, recipes


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