This recipe really came about by accident when we were experimenting with gluten free shake n' bake. The thought was to take our regular gluten free chicken fingers recipe, and instead of using chicken strips, just use whole chicken breasts and bake in the oven. Well, it didn't turn out so well. I think the egg dip was where it went wrong. The chicken didn't brown at all and the crust was more mushy than crunchy. I ended up quickly frying the chicken to make the crust crunchy like it should be. You're better off not seeing a picture.
Anyways, along came this dish! I realized that I had extra egg dip and extra cornmeal dredge, and my inner child got the better of me. At first, I just wanted to mix the two together and make a kind of play-dough. But then I realized that there was extra oil in the pan, so why not fry it! Everything tastes good fried, right?? The cheese just sweetened the deal. The result: a crunchy, soft, cheesy fritter that'll make you think twice before throwing out those leftover dredges. Fried cheese to the rescue!!
Ingredients:
1/2 cup cornmeal
1/2 cup gluten free rice cereal, crushed
1 egg
1/4 cup milk (or more, as needed)
1/3 cup shredded mozzarella cheese (we use Cabbott because it's lactose free)
1 tbsp italian seasoning
salt + pepper to taste
pinch red pepper flakes
vegetable oil, for pan frying
Directions:
Mix the cornmeal, ground cereal, and spices together in a small bowl. Add egg and a little milk. Stir together until combined and until the mixture looks like cookie dough (you may need to add a little more milk or a little more cornmeal for the right texture). Add the mozzarella cheese and stir to incorporate.
Form into little patties and fry in oil until golden brown on both sides (only takes 1-2 minutes per side). Let drain briefly on a paper towel, and serve hot. These are especially good dipped in marinara sauce.
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