Cravings

Hey y’all, happy Wednesday! Today, we are talking cravings. Not Chrissy Teigen’s cookbook, actual cravings. You know that feeling, when all you want is (pizza, a beer, burgers, sushi, etc.) and nothing will satisfy you until you get it? I HATE that feeling.

Recently, I found out that I am both gluten & dairy sensitive (cue major emotional breakdown, denial, and finally, acceptance) and since then I have mostly cut them both out. Unfortunately, cutting those out also cut out most of my craving food; mac & cheese, grilled cheese, pizza, and anything fried.

I love fried food. I would say it’s my favorite food group (oh, you didn’t think it was a food group?). All of my dreams came true recently when a sweet friend of mine bought an actual deep fryer off of my registry for my fiancé and I. I couldn’t want to try out and this week I had such a hankering for chicken strips and French fries. Now, if you don’t have a deep fryer (which really, you should) here are some tips for frying on your stove top:

 

-Choose the right oil: you want an oil with a mild flavor and a high smoke point. Usually for frying I like to use canola, vegetable or peanut oil!

 

-Make sure the oil is hot enough: For chicken, for example, you want your oil at 350 degrees (F). If you do not have a thermometer, you can test the oil but dropping a bit of bread crumbs or whatever dredge you used. If it bubbles the second it hits the oil, its ready to go!

 

-Watch your food: Again, with chicken, the cooking won’t take too long. About 4 minutes in the deep fryer or about two minutes on each side in shallow oil in a pan. This is not a set and forget situation!

 

Lastly, my coating for this chicken is gluten free. However, you can simply replace the almond flour with all-purpose flour if gluten does not bother you! The sweet potato fries I served this with will be up later this week (I couldn’t do two sweet potato recipes in a row…) What are your biggest cravings?

 

Ingredients

Servings: 2

-1 pound chicken tenderloins

-1 egg/chicken tender

-1 tablespoon hot sauce (I used Texas Pete Buffalo)

-2 cups flour (I used Almond flour, AP works as well!)

-2 tablespoon salt

-2 tablespoon pepper

-1 tablespoon cayenne

-1 tablespoon garlic powder

-Oil for frying (deep fryer or shallow pot). If using pot, only use about ½ inch of oil.

Let’s get cooking:

1. Pat dry chicken with a paper towel. Generously season both sides with salt and pepper.
2. In a bowl, beat eggs and add hot sauce.
3. In another bowl, mix flour and all spices.
4. Begin to dredge your chicken. First, coat with flour mixture, then egg mixture, then back into the flour mixture.
5. If using a deep fryer, set to 350 degrees for 4 minutes. When oil is ready, throw chicken into the basket and submerge.
6. 5b. If using a shallow pot, place chicken into oil when oil is ready. Cook for two minutes then flip, cooking other side for two minutes. After removing from oil, drain on a paper towel lined plate.
7. Serve with fries, salad, etc.

 

If you’re feeling saucy……

1. In a small bowl mix ½ cup mayo with 1 tablespoon siracha for a spicy dipping sauce!