MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Fried Chicken (GF Shawn's) **FAVORITE**
 Categories: Meat
      Yield:       Servings

      3 lg Chicken breast, cut in strips
      1 c  Skim milk
      1    Lemon, juice of
           Salt, pepper, hotsauce, to
           -taste
      2    Eggs; beaten
  1 1/2 c  All purpose flour
    1/2 c  Almond flour
      3 T  Corn starch
      1 T  Baking powder
      3 t  Dried oregano
      3 t  Dried rosemary
      3 t  Dried thyme
      1 t  Hot pepper flakes
      3 t  Black pepper
      2 t  Salt

[Note: Gluten free / sounds weird to use skim milk powder and then add
lemon, but it does impart a bit of a lemon flavour.  We also never have
milk in the house.  If buttermilk is in the fridge use that.]

Mix the milk, lemon, salt, pepper, hotsauce (grace brand extra hot
is what I use).  Add the chicken strips and make sure they are all
covered by the milk.  Cover with plastic and leave in fridge for at
least 4 hours, can go as long as overnight.

In a bowl place the 2 beaten eggs.

In a large pie plate add the rest of the dried stuff and mix well.

Remove chicken from liqued and let rest on a wire rack to dry a bit.
Once dried place on a plate and wash rack for next step

Heat oil in a cast iron pan to frying temp.  (375ish I guess)

Dredge chicken strips in dry / egg / dry and shake off excess each
time, place on wire rack.

Fry 2-3 peices at a time until golden brown and internal temp is 175.

Drain on paper towel

Enjoy hot or cold, leftovers (if any) will last about 3 days in the
fridge.  Stays crunchy when you re-heat due to the corn starch.

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