This is for all my gluten-free friends, who want some fried food in their lives. The Quinoa batter (is actually deconstructed batter, the anti-batter so to speak) is the same for both the onion rings and the chicken.
Quninoa Onion Rings and Chicken Tenders
1 cup chicken broth
1.5 cups Quinoa Flour (Maybe two cups)
1 teaspoon ground ginger
1 teaspoon grey salt (any salt will be okay)
1/2 red pepper (more if you want a little more of a kick)
1 med. onion (sliced in 1/4" slices)
1lb Buddy's Chicken Breast Tenders
1.5 cups Canola Oil (or until it covers the bottom of your skillet with about 1/8" of oil)
1 Med. Sized Brown Paper Bag
The biggest decision that you will need to make is which thing you want to cook first, the O-rings or the Chicken tenders.
In a swallow bowl, put the egg and the chicken broth, beat until blended.
Heat your oil in at least a 10" skillet on high.
Take the onions, put a hand full in the egg mixture, cover them with the egg, then put them in the bag. (If you want a thicker coating, repeat the egg and the flour sequence) Pull the onions out of the bag and put them in the hot oil. Make sure there is room around each onion ring. When the onions are brown on the bottom side, flip them over.
When brown on both sides take them out, place them on a plate with paper towels to absorb the excess oil.
When you are finished with the onions, do the same steps with the chicken tenders. In regard to the chicken tenders, I don't feel they need a double dipping.
|Chicken Tenders cooking|
The chicken tenders are perfect for dipping in any kind of sauce that you choose and tender, tasty, too.
|O-Rings on the Left, Chicken Tenders on the Right.|