Millet Fried Chicken

Sunday afternoon cooking seems to be the new highlight of my weekend. I love to get in the kitchen and whip up a couple yummy dishes for me and my family to snack on all week. Today I had a hankering for a southern staple, fried chicken. Typically I've always made this with all-purpose flour. My family has converted to a Gluten-Free diet so I had to find a way to make one of my favorite dishes, and still have the same great taste. The millet flour breading keeps the crust light, but still holds true to that old taste of home.     

Ingredients:

1 1/2” cups Millet Flour

1/4 tsp. Freshly Ground Black Pepper

1 tsp. Kosher Salt + a couple pinches

1 tsp. Cajun Seasoning

1 tsp. Paprika

1 cup milk

3 Boneless Skinless Chicken Breast

Utensils needed:

Large Frying Pan

Tongs

2 medium sized bowls

Dinner Plate

Paper towels

Directions:

- Preheat oil over medium-high heat.

- Place your 2 medium sized bowls side by side. In one bowl, place your milk. In the second bowl thoroughly mix flour, pepper, salt, Cajun seasoning, and paprika.

- Take the first chicken breast and dip it in the milk, then transfer it to the bowl with the flour mixture. Thoroughly cover and press mixture into all the nooks and cranny’s before gently shaking off the excess.

- Gently place floured breast into hot oil making sure to leave room for the other breasts.

- Repeat the dip and flour steps above for the remaining pieces of chicken.

- Cover with a splatter screen and cook for 5-7 minutes before turning. After turning the chicken cook for another 5-7 minutes, or until internal temperature reaches 180°. The trick to cooking good fried chicken is to only turn it once, and to have your oil heated before you put the chicken in.

- Place several layers of paper towels on the dinner plate. Remove your fried breast from the oil and place on the paper towel covered plate. 

- Sprinkle with a pinch of salt immediately. This will help give it that extra burst of added flavor.