Two Teaspoon Chicken (Gluten Free)

So, let me make this perfectly clear before we begin...this recipe is NOT difficult once you get your spices and flour mixed.  You may want to even put half of your flour and spice mixture in a baggie for using later.  You will not use it all.  But here is where the truth comes in, and I'm all about the truth.  

John 8:32 says the truth will set you free....and it will! 

This chicken is good.  This chicken is Gluten Free.  But this chicken is also just as good without all of the spices.  It just is.  You can't taste all of that!  So you decide what you want to do.  The next time I make it, I will do just the salt, peppers, flours, crumbs and wet mixture prior to frying along with the sauce.   That's the truth. 

Here is what you will need: 

4 chicken breasts cut in half horizontally so they are super thin, (making 8 pieces) 1-1/3  cup of brown rice flour, 1/4 cup of tapioca flour, and 1/4 cup of GF bread crumbs. TWO TEASPOONS of each: sea salt, pepper, ginger, thyme, sage, paprika, cayenne.  3 eggs, 1/4 cup milk, TWO TEASPOONS Tabasco sauce, 4 Tablespoons olive oil, 1 cup honey, 1/4 cup soy sauce, TWO TEASPOONS fresh garlic minced

First mix all of your flours, bread crumbs, and spices together.

Whisk together your eggs, milk and Tabasco. Dip chicken in this and then dredge in flour mixture for frying.  Heat 2 Tablespoons of olive oil on a medium LOW heat and when your chicken is coated, place in pan.  Brown on both sides.  If you are uncertain if it is cooked, cut into the thickest piece. You may be able to get away with a medium heat.  

                                                                                                                                                                                                                                                                                                                                                                        

While your chicken is browning,  to make certain your kitchen doesn't begin to stink & become filled with black smoke...take a paper towel and wipe out extra dry flour that may burn.  You can add a little more oil if needed.  OK now...

Let's start the sauce in another pan.

The sauce is so simple! In a small sauce pan combine TWO TEASPOONS olive oil and your TWO TEASPOONS minced garlic.  When garlic is tender, add 1/4 cup Gluten Free soy sauce, and 1 cup honey on a low heat. Stir occasionally until all your chicken is cooked. I have a trick to see if my meats are cooked throughout...take the thickest piece and cut into it.  If it's cooked they all are, if not...I throw a small lid over the chicken and turn down heat until the meat is white.  

Once your chicken is completely cooked, dab excess oil and place on non stick cookie sheet, and cover with 3/4 of the sauce, saving other for dipping.  

Place on broil in the oven until the sauce is bubbling and thickening and then serve. 

 I usually fix a quick pre-packaged cole slaw while it's in the oven...

 Again, this is a good gluten free fried chicken breast.  I adapted it using many different cook books and recipes.  But I will go to the grave saying I cannot distinguish all the different spices and won't use them again. 

*Sarcasm Note -  I love making an extensive meal and have it turn out that it was not all necessary!  :(