My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Saturday, September 4, 2010

Egg Free, Dairy Free Potato Crumb Chicken

This is one of our favorite coatings for chicken.

Potato Crumb Chicken

1/2 cup safe bread crumbs (I use homemade)
1/2 cup safe mashed potato flakes (I use Betty Crocker Potato Buds)
3 lbs boneless skinless chicken, cut into nugget sized pieces or strips or any size desired

Combine the bread crumbs and mashed potato flakes in a wide bowl. Wet the chicken slightly with water, melted dairy free margarine or soy milk then roll the chicken in the mixture to coat completely. Place the coated chicken on a foil lined baking sheet. Bake at 400 for 30 minutes or until the chicken is cooked thorugh.
*  You can vary the amounts of the ingredients to make the amount you require, just make sure that you have equal amounts of bread crumbs and potato flakes.
*  Dry onion soup mix can also be added to the mixture.
*  I have a recipe for homemade bread crumbs posted 3/15/10 title croutons / bread crumbs.

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