Pan-Fried Gluten-Free Chicken Fingers - Gluten-Free Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 2 cups spring or filtered water, plus 2 teaspoons for breading
• 2½ tablespoons kosher salt
• 1 small sweet onion, finely chopped
• 8 garlic cloves, crushed
• 1 lemon, sliced
• 2 teaspoons black peppercorns, crushed
• 2 (6- to 8-ounce) boneless, skinless chicken breasts from a 3- to 3½-pound whole chicken
• 3 ounces (½ cup) Anson Mills Gluten-Free Flour
• 2 large eggs
• 2 teaspoons peanut oil, plus ¾ cup for frying
• 6 ounces (1 cup) fresh bread crumbs from ½ loaf Anson Mills Gluten-Free Pain de Mie (see Cooking Remarks)
• Flaky sea salt, for sprinkling
• for the mayonnaise base: 1 large egg yolk 2 teaspoons juice from 1 lemon 1 teaspoon spring or filtered water ½ teaspoon fine sea salt ½ teaspoon Dijon mustard ½ cup avocado oil
• 1 large egg yolk
• 2 teaspoons juice from 1 lemon
• 1 teaspoon spring or filtered water
• ½ teaspoon fine sea salt
• ½ teaspoon Dijon mustard
• ½ cup avocado oil
• to make chipotle dipping sauce: 1 tablespoon ketchup 2 teaspoons Dijon mustard 1 small garlic clove, grated ½ teaspoon chipotle powder Fine sea salt
• 1 tablespoon ketchup
• 2 teaspoons Dijon mustard
• 1 small garlic clove, grated
• ½ teaspoon chipotle powder
• Fine sea salt
• to make honey-mustard dipping sauce: ¼ cup Dijon mustard 1 tablespoon honey Fine sea salt Tabasco
• ¼ cup Dijon mustard
• 1 tablespoon honey
• Tabasco