Recipe Entered By: heythereheather
Recipe Created By: Heather Hetler
|6 cups Rice Crunch 'Ems or other rice cereal
2 Tbsp sorghum flour
2 Tbsp tapioca flour
1 Tbsp dried oregano
1 Tbsp dried thyme
1 1/2 tsp fresh ground pepper
1 tsp salt
4 lbs boneless, skinless chicken breasts
1/2 to 1 cup olive oil
|Preheat oven to 400 degrees.
Using a food processor, combine rice cereal, flours, and spices, and blend until small crumbs are well-blended.
Cut chicken breasts into bite-sized pieces. Pour 1/2 of crumb mixture into a shallow dish, such as a round cake pan, and pour 1/2 cup of oil into a second pan. Dip chicken bites into olive oil, covering the entire piece with oil, then into the crumb mixture, turning to coat. As the crumb mixture gets "wet" from the olive oil, it will become necessary to pat the crumbs on to each piece. Replenish the pans with fresh crumb mixture and oil as necessary. Any extra crumb mixture can be saved in the refrigerator in a sealed container.
Place the chicken bites onto a wire cooling rack (a grid will keep them from falling through) until they are all covered. Then place bites onto baking sheets, lightly greased or lined with parchment paper.
Bake for 15 to 20 minutes until cooked through. While they are baking, clean the wire cooling rack. Immediately after baking, place the bites on the rack. This will keep them from getting soggy.
These bites freeze very well. To reheat, bake at 400 degrees until warmed through, again cooling on a wire rack.
Sweet and Sour Dipping Sauce (non-members click here for recipe), Honey, or other sauces.
|Use dairy, egg, wheat and/or gluten free ingredients as needed. Rice Crunch Ems contain corn. The Vit E is potentially from soy or corn.
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