Gluten Free Fried Chicken

Being raised in the south I've always enjoyed fried chicken, or anything fried for that matter. Having Celiac's disease kind of put a stop to that until now. Here is my very own recipe for gluten free fried chicken. This recipe can be used to fry almost anything else as well.
I am not personally responsible for your consumption of raw meat. It is your responsibility to cook your raw meat properly as well as handle it properly.

Gluten Free Fried Chicken

Ingredients:

One prepackaged chicken breast or tenders

(I use Kroger's Simple Truth GMO free organic)

1 1/2 cups of gf all purpose baking mix

(I used King Arthur)

1 cup of Gillian's Italian bread crumbs

(This is my secret ingredient but you can use any bread crumbs)

1 egg

1/4 cup of almond milk

1/2 cup of Crisco Natural blend oil

(This is my choice of oil adjust amount as needed per pan)

Instructions:

I used a separate bowl for the liquids and a separate bowl for the dry. 

1. In a 5-QT non-stick pan pour in oil. This is a stove top method so place your pan onto an eye and start to heat it up. The oil need to get very hot so I put the eye on high until well heated then turn it down once its heated to prevent burning and popping. 

   *Also this mixture might leak into the pan while frying. If this keeps happening just add more oil as needed.

2. In a medium size bowl combine the egg and milk beating it until well blended.

3. In another bowl combine dry ingredients. Blend these together. You may also add more seasoning to the dry mixture as needed. I add different combinations at different times depending upon my taste. I use organic Italian herbs a lot.

4. Remove chicken from packaging and place onto a plate. grab a piece of chicken and let it soak in the liquid mixture for a few seconds to evenly coat it. 

5. Next dip chicken into dry mixture. When dipping the chicken into the dry it is easy to accidentally rub off the dry coating. Its easier for me to use my fork to place dry mixture on top before flipping it to coat the other side. This helps the chicken to become evenly coated. 

6. Once the chicken is well coated very carefully dip into liquid again. DO NOT let this sit into the liquid. Use a fork to dip this so that the coating already on the chicken is not disturbed. 

7. Next dip the chicken into the dry again using the same method as step 5.

8. Place the chicken into the pan. The chicken will cook fast so be prepared to move fast. Cook as desired from this point.

YOU ARE PERSONALLY RESPONSIBLE AS TO HOW WELL DONE YOUR CHICKEN IS.

IF NOT COOKED. REMEMBER TO CONTINUOUSLY WASH YOUR HANDS AS YOU HANDLE RAW MEAT. I AM POSTING A LINK BELOW TO SHOW WHAT RAW MEAT CAN CAUSE.

http://healthyeating.sfgate.com/signs-symptoms-eating-undercooked-chicken-5300.html