Love truly good fried chicken, but miss it terribly since you went gluten free or picked up that low carb diet? Never fear - we've got the solution. Truly delicious fresh fried chicken - without gluten and for a mere pittance of carbs. A tasty, flavorful treat - the way fried chicken should be! Remember: if you use an entire small box of straws to bread your chicken there will be a total of 10.5 grams carbohydrate in play (not to mention 17.5g protein before you add the chicken!); 18g carb/30g protein (before the chicken) if you use an entire large box.

Ingredients:

Fresh chicken tenderloins

EITHER: box of prepared Five Points Baking Company Cheese Straws OR Gluten Free Cheese Straws as prepared using Five Points Baking Company's recipe (see prior recipe post - you'll need a bag of our baking mix, 1.5 C extra sharp cheddar and 6 Tbsp. butter).

Fresh egg (1-2 large eggs per 1lb chicken)

Oil to pan fry chicken (we like olive oil)

DIRECTIONS:

1. Trim fresh chicken tenderloins as desired; rinse and pat dry. Set aside.

2. Beat egg (one-at-a-time) in a separate bowl until well mixed.

3. Crush prepared Five Points Baking Company cheese straws into crumbs. Set aside in small plate.

4. Roll chicken tenderloin in egg to coat, then transfer to plate of crumbs and roll until coated as desired. Set aside onto clean plate.

5. Heat oil in pan over medium-high heat. Place breaded tenderloins in pan and cook until chicken meat is thoroughly done (white all the way through). Adjust heat as necessary to ensure crumbs do not burn or overbrown before chicken is fully cooked (all cooktops are different). Set cooked chicken on new plate lined with paper towel to absorb excess oil. Serve immediately.

Enjoy!!

Golden cheddar goodness, with just the right amount of kick! Makes about 12 oz. when prepared as directed.

Ingredients:

1.5 C Extra Sharp Cheddar, Freshly Grated
6 Tbsps Butter
1 Bag Five Points Baking Co. Gluten Free Cheese Straw Baking Mix

Directions:

1. Grate cheese, and set aside to reach room temperature. Set out butter to reach
room temperature.

2. When butter and cheese reach room temperature, preheat oven to 350 degrees.

3. Empty entire bag of Five Points Baking Mix into food processor (or into mixing bowl used with an electric mixer). Blend/mix until spices and salt are thoroughly and evenly distributed throughout. Set aside.

4. Place room temperature butter and grated cheese into food processor (or mixing bowl used with electric mixer). Blend until mixed into a paste (if you used orange cheddar, this paste will be soft orange). Add pre-blended dry mix, and mix together until dough forms.

5. Options: you can use a pastry bag, cookie press OR make wafers using the slice & bake method:

-Pastry Bag or Cookie Press: fill bag/press and pipe dough onto non-stick cookie sheet. Bake at 350 for 12 minutes, or until straws are slightly browned around edges. Note that straws may look a little pale upon removing the sheet, but will darken slightly as they cool. Adjust baking time as necessary to achieve preferred texture/color for finished straws.

-Slice & Bake Wafers: Form dough into a log shape (or squared log shape for square or rectangular wafers) and wrap with plastic wrap. Place in refrigerator until firm. Remove plastic wrap, slice (slices should be 1/4" thick) and place onto non-stick cookie sheet. Bake at 350 for 12 minutes, or until straws are slightly browned around edges. Note that straws may look a little pale upon removing the sheet, but will darken slightly as they cool. Adjust baking time as necessary to achieve preferred texture/color for finished straws. Note: We don't recommend going much thinner than 1/4" slices at this time and temperature. Slices thicker than 1/4" will produce chewier wafers and may require adjusting baking time/temperature.

Happy Baking!!

Recipes

Recipe: Delicious Gluten Free, Low Carb Fried Chicken

Recipe: Gluten Free Cheese Straws