RECIPE - Gluten Free Mozzarella and Corn Fritters

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.

RECIPE - Super Crunch Chicken Fingers (with Kale)

Happy Meals got nothing on this! This is one of the juiciest, crunchiest, and cheapest meals you can make! It's even got some healthy greens in there.

To prove it to you, next to each ingredient (not including spices, you should have those!) I put about how much it costs. I'd estimate this meal can feed 4-6 people, and it costs $10. No joke.

If that wasn't enough, take a look at these crunchy strips of Happy:

Ingredients:

2 lbs boneless, skinless chicken breast, cut into strips ($5)
3/4 cup cornstarch ($1)
1 cup milk
1 cup cornmeal ($1)
1/2 cup GF puffed rice cereal (box costs $4, so ~$1)
1 Tbsp dried parsley
1 Tbsp paprika
2 tsp garlic powder
1 tsp oregano
1 tsp thyme
salt and ground black pepper
Vegetable oil, for frying

For the kale:
1 bunch kale, thoroughly washed and roughly chopped ($2)
2 Tbsp olive oil
1 clove garlic, whole but smashed
salt and ground black pepper

Directions:
1. Pour the cornstarch into a Ziploc bag. Add chicken and shake until chicken is coated. Remove chicken onto a paper plate. Discard extra cornstarch.
2. In the same bag, add the cornmeal and spices.
3. Pour milk into a bowl, and add chicken in batches. Coat the chicken, shake off excess, and place into bag with cornmeal and spices.
4. Fry the chicken in batches in a saute pan with about 1/2 inch vegetable oil. Cook on medium-high heat until chicken is golden brown, about 3 minutes per side (this will vary depending on how thick the chicken is).
5. For the kale, heat the olive oil in a pan, and add garlic. Saute garlic for a minute or two until it starts to turn brown. Remove garlic and add kale. Saute kale until fully wilted, about 5 minutes. Season with salt and pepper.
6. Serve super crunchy chicken fingers with Sweet Baby Ray's BBQ Sauce!