This one sort of strays from the simple philosophy just a bit. It’s still pretty basic and easy to make, but it’s a little more processed then most of the recipes I’ll be sharing here. It’s a great family favorite. I regularly get requests from extended family and friends to make it as well. And I had a request to share it here, so here goes.
I’m going to start by saying that I never measure the ingredients for this. Last time I made it, I tried to get general measurements to share with you here. Also, I cook large. Really large. For one thing we have a decent sized family. And you know that old adage about the way growing boys eat? So not a joke. Or an exaggeration. In fact, in my experience, everyone has been down-playing it all this time. And since this is a favored dish, they go at it with an extra will. Secondly, I like leftovers. They make for a quick, easy, and nourishing lunch during the busy home-schooling day. The more days a week that I can just pop something in the oven or re-heat it on the stove, the better.
Generally this amount serves as dinner for the 6 of us one night and either breakfast or lunch for the children and I later in the week.
Chicken Dippers
I start with 3 pounds of boneless, skinless chicken breast and chop it into strips.
I dip each piece individually into a bowl of water, then dredge it in my flour mix.
For the flour mix, I use potato flour. You can use any flour here and it will turn out delicious, but I’ve found potato flour to be particularly good. The flavor combination is excellent and it makes a really nice, crisp coating. To coat this much chicken, I use around 2 1/2 cups of flour, mixed with a tablespoon or so of sea salt and maybe 2 teaspoons of either chili powder or cayenne pepper (you’ll have to experiment with this depending on how spicy you like things. This is just about right for my family and gives a nice color to the finished chicken as well).
I cook this in two cast iron skillets at once, to save time. Start by heating the oil of your choice in the skillet. It should be enough to completely cover the bottom of the pan. Using tongs, arrange the flour coated chicken in a single layer in your preheated pan. I keep the burner at about a medium heat for the entire cooking process. Cook until nice and browned on one side and then flip and cook the same on the other side. Remove the cooked pieces to a platter (you can drain them on something if you like) and repeat the process with the remaining chicken.
My kids call these chicken dippers because they like to dip them in mustard to eat. They like them cold as leftovers too, so they make a good picnic food. Enjoy!
Hi! I love your site. I saw in one of your archived posts that you used a co-sleeper for your babies. Can you recommend one? I’m having a hard time trying to find one that’s non-toxic.
Thanks!!
I tried to make these last night!…but I had the heat too high, so I STUNK up the house to high heaven, and the chicken was still just a little bit frozen when I started. so even though they were quite browned on the outside, some were partly raw in the middle. Very disappointing for me
But I can still recall how good yours tasted when I had them with you. And I recall that I ate quite a lot 
I also tried making the sweet potato fries last night and burnt a bunch of those…not my finest night of cooking, I must say.
re: co-sleepers
I’m afraid I’m not much help! The one that we used was made by a friend for his children and then passed down to us. If you know anyone who is a bit handy that might be an option for you as well. Honestly, I didn’t love the co-sleeper situation. The co-sleeper itself was just lovely and when we had a toddler who was no longer nursing in it, it worked great. But when I tried to use with a babe that was still nursing, it was really frustrating. I was never able to find a comfortable position to nurse in. I still did it, but I wasn’t comfortable! I gave up on it fairly early on. I also decided that for us, a twin bed with a rail, pushed up against our bed, was a much better option. That’s what we have now and it works really well for us.
Oh Becky dear, just come on over. I’ll make you food and you can just sit with your feet up and sip some tea!
This is fabulous. Thanks for putting it up. I’ll be trying it. And, yeah. I concur with you about the whole growing boy thing.
Yea! Now I can make “Melody’s chicken” at home, since you’ve shared your secret ingredients! Kids will be very happy. (And me too since I love it as well!)
I hesitated to post if because I was afraid you would stop visiting if you could make it on your own!
Thanks for this great recipe – I never knew potato flour would make such a great GF batter! We made this tonight and everyone loved it – I only wish we had a homemade mustard recipe to go with it.
heather, fyi, it’s also the secret to fabulous gf gravy and potato pancakes that actually stick together. So glad you enjoyed it!