• Cooking Time:
  • Servings:
  • Preparation Time:



  • Chicken tenders or chicken breast cut into strips
  • Liquid from pickle jar (brined dill pickles work well)
  • Garbanzo bean flour
  • Sorghum flour
  • Salt
  • Oil for Frying
  • Honey
  • Dijon mustard


  • Marinate chicken strips (or cut up breast) in enough pickle jar liquid to cover. Refrigerate for up to a day (put in marinate in the morning before work and take out for dinner that evening).
  • After marinating, drain, rinse, and dry raw chicken strips. Heat oil in a frying pan (about 1/2 inch).
  • For each breast, in a flat dish or on a plate, mix approximately 1/4 cup garbanzo bean flour and 1/4 cup sorghum flour and sprinkle with salt. Roll chicken pieces in flour coating and carefully drop in hot oil. Cook until golden brown on each side turning only once.
  • Set on paper towels or wire rack and sprinkle with salt.
  • Serve with Honey Mustard: Mix equal parts honey and Dijon mustard.

Categories: Gluten-Free  Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved