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Potato starch is the breading on these gluten-free fried chicken strips. The baking powder in the breading makes it irresistibly crunchy. Ideal for Passover (for those who use baking powder) or those on gluten restrictive diets all year round. Accompanied by a homemade tangy apricot dipping sauce, this recipe is the ultimate crowd-pleasing dinner.
2 teaspoons oil, plus extra for frying
1 teaspoon paprika
1 teaspoon salt
1 teaspoon Gefen Garlic Powder
1/4 teaspoon black pepper
2 eggs
1/2 teaspoon Haddar Baking Powder
1/2 cup water
1 and 3/4 cups Gefen Potato Starch
1 and 1/2 to 2 pounds chicken cutlets, cut into 1-inch thick strips
1/4 cup (1/2 stick) margarine
2 onions, diced
4 and 1/2 tablespoons brown sugar (white sugar will work too)
1/4 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons lemon juice
1 cup boiling water
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
Combine oil, spices, and eggs. Add baking powder, potato starch, and water. Mix until batter is smooth and thick.
Add chicken strips and toss to coat.
Heat oil in a saucepan over medium-high heat. Deep fry chicken strips until golden brown and crispy. Place onto paper towel to absorb excess oil (this will ensure the cutlets remain crispy).
Prepare the dipping sauce: In a skillet over medium heat, melt margarine. Add onions and brown sugar, pepper, paprika, and lemon juice. While constantly stirring, add boiling water, apricot preserves, and garlic. Allow to simmer for at least 10 minutes until sauce thickens.
Serve chicken strips alongside dipping sauce.
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Can this still be crunchy is made on Friday and served on Shabbat Day??
All year round recipe Hi,
I would like to make this for all year round dinner, if I substitute the potato starch with flour, do I need to remove anything else from the ingredients?
I think the purpose of the starch here is to help the ingredients stick when frying. Just swap out the flour.