We took an old recipe from a Cutco Knives cookbook from the 1950's and updated it for a quick, easy, and delicious Fried Chicken Tender dinner. Just switch out the all-purpose flour for a 2:1 mix of gluten free flour mix with cassava flour and it will make a light breading for the chicken.

Full Recipe Used in Video

Fried Chicken #1 (adapted to be gluten free)

3 lbs chicken tenders

1/2 cup gluten free flour mix

1/4 cup gluten free cassava flour

1 1/2 teaspoon salt

3/8 teaspoon pepper

3 teaspoon paprika

* * *

Butter and Cooking Oil Mixture for Frying

Instructions

For each pound of chicken combine 1/4 cup flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon paprika; put into paper/plastic bag.

Dry chicken; cut into desired size pieces.

Drop into bag; shake until chicken is coated with flour.

Melt fat (part butter, part shortening or cooking oil) to depth of 1/4 inch in 2 heavy fry pans.

Put meaty pieces into 1 pan; boney pieces into the other (if doing bone-in chicken.)

Fry slowly, turning frequently until golden brown.

Cover; cook over low heat until tender and internal temperature is above 165°F.

Lift out chicken; dry on paper towel lined plate.

Recipe courtesy Cutco Cook Book - Meat and Poultry Cookery, Vol. 1 - 1956