Can you say delicious? That is what you will say when you eat Mama’s Gluten Free Parmesan Fried Chicken with Pesto Zucchini Noodles. The Spaghettable makes this dinner a cinch! Zucchini Noodles are not only gluten free, they are easy to make, delicious and a healthy! Fried Chicken, not as healthy, but lets just say it’s amazingly delicious! The folks at Spaghettable are giving away 5 Spaghettable spiralizers, so be sure to enter the contestat the bottom of this post!
Spaghettable? Have you heard of it? The Spaghettable is a vegetable spiralizer used to make spiral shaped noodles out of firm vegetables like zucchini, yellow squash, carrots and potatoes. You can have “mock pasta” in seconds with the Spaghettable. Toss spiralized carrots into a fresh garden salad or make fritters using potatoes and much more.
The folks at Spaghettable sent me a Spaghettable to try out with some of my gluten free recipes and I am very excited about it. I scanned dozens of recipes that other people have used and found that each person has their own way of cooking the noodles made with it. I found one site where she spriralizes the zucchini then lays it on parchment paper and dehydrated the noodles slightly in oven for a few minutes. Then she drops them in boiling water for a few minutes. Some recipes boil the noodles for 3-4 minutes (I found that is too long!) . Some toss them into stir fried vegetables or sauces right in the last minute or two before serving, and some use them fresh in pasta salads, garden salads and more.
I decided that because I wanted to make some fried chicken that they would be great tossed in pesto sauce with some pine nuts and fresh Asagio cheese. Being that this is the first time using the Spaghettable and first time cooking with spiralized veggies I had a few bumps in the road. So hopefully, my mistakes will help you make them perfect the first time. P.S. I apologize my pictures weren’t very good tonight. I should have made this during the day for natural light. I will update pictures when I can. 
First, spiralizing the zucchini is super easy. The Spaghettable is super easy to use. It has to cone cylindar sides to it. One makes the noodle extra small and one makes them slightly larger. I recommend if you are using fresh carrots or zucchini to add to salads that you use the smaller side. If you are making noodles to boil, add to stir fry or serve with spaghetti sauce that you use the larger side. All you do is take the zucchini and press it into the cylindar and start spinning the zucchini adding pressure so it makes nice evenly sliced noodles. Keep spiralizing until you get close to the bottom of the zucchini. Now this is the only negative that I have about the spiralizer. Once it gets to about 1 1/2 -2 inches from the bottom of the zucchini, it’s hard to spin the zucchini. So I stuck a knife into the end, a fork works great too, and then continued to spiralize it until I got most of the zucchini used up. You will have about a 3/4 inch piece left that you can chop into small pieced. I wish that the tool would have come with a tool to add to the end of the zucchini to help twist it when it got to the bottom, kind of like what you would stick in the end of a corn on the cob. However, that does deter me from using it, as a knife or a fork works fine too.
Second, most of the recipes I scanned said to boil the noodles for 4 minutes. I found that this is too long and makes the noodles mushy. My first batch came out all soggy, so I had to start over. I recommend that you bring salted water to boil. Then add the noodles and turn the water off. Set the timer for 2 minutes, no longer. Then drain them using a colander. Be gentle with them and place them into serving dish, adding whatever sauce you choose to use. In my recipe, we are adding pesto, but spaghetti sauce works great too, so would alfredo sauce.
Finally, how many zucchini do you need? I would plan on for a family of 5 or 6 to use 6-7 medium zucchini’s. The zucchini’s in stores near me at this time of year are quite small. I used 5 to serve my husband and I, plus two 10 year olds. I would use more if my teens were home. Of course this also depends on whether your kids are big zucchini fans or not. If you are going to serve a side of the noodles you may not need as much, but if they are going to be the star of the dish then use more. Make sense? I hope so!
All in all, I am so excited about this new kitchen gadget and I have a TON of recipe ideas using it. I think it will be great using a mixture of yellow and green zucchini’s and tossing them in stir fry instead of rice or rice noodles. I think they would be fabulous in my Zucchini Fritter recipe. Have you ever had the pasta salads where you add Italian dressing, greek olives, cheese squares, broccoli, tomatoes and pepperoni slices? I would just replace the noodles with the fresh (Not cooked) zucchini noodles. Later this week, I am going to make some potato latkes with them. Oh….one more idea. Mini pizza’s using Mama’s Pizza Crust mix, adding a dollop of pizza sauce, noodles, a piece of fresh mozzarella and a couple basil leaves. Doesn’t that sound good? So stay tuned for more recipes.
In the meantime, I will share the recipe I made tonight. Parmesan Fried Chicken with Pesto Zucchini Noodles. It was delicious! The Parmesan Fried Chicken I fried on the stop top in a frying pan, If you want, you can bake it as well, baking at 350 for about 30 minutes. Just flip it half way through baking, so both sides can get crispy. Heat the water while the chicken is frying. Then right after you remove the chicken from the frying pan, add the zucchini noodles to the boiling water, then turn off the stove. Drain after 2 minutes, toss in the pesto sauce. I used store bought pesto from Costco. I just added about 3-4 heaping Tablespoons of pesto to the drained noodles and tossed to coat. If you have fresh basil you can make fresh pesto. Click here for my Pesto recipe.
Here are a few tips on frying gluten free fried chicken. First, add your flour to a bowl with seasonings. Mix well. I use my Mama’s Almond or Coconut Blend All Purpose Flour, and I highly recommend it, however, any GF flour blend will work. In a small bowl add eggs and 3/4 cup milk. Whisk together well. For this recipe, I cut my chicken into strips, width wise. You could also cut the chicken pieces in half for large pieces. I do mine different every time, depending on my mood and how many I am cooking for. When all my kids are home, I usually will cut the chicken in half width wise, allowing for 2 large chicken breasts. Then I cut them in half across. That way I get 4 medium sliced pieces out of 1 chicken breast. I like my chicken pieces to be thinner as they cook faster and they don’t get too puffed up when cooking. I am very texture sensitive so thinner slices are preferable for me. However, there is no wrong way, just do what feels best for you.
Dip the chicken in the egg mixture. Then choose what hand you are going to use for coating. It’s good to coat the chicken with one hand, then only one hand gets gooey, keeping on hand clean for doing other things. Then roll the chicken in the flour mixture. I double coat my chicken so that I can have extra crispy chicken. One coat is fine too, but if you like thick crispy chicken, then double dip. So dip it back in the egg mixture and then roll in flour once more. Place into heated oil. Allow to cook until golden brown, then flip and cook until golden brown on other side. Cook over medium heat. If the oil is too hot and the coating is getting do brown too fast, then just turn the heat down a bit. Once both sides of chicken are golden brown transfer to a paper towel lined plate until all of the chicken is cooked. Enjoy!!!
Gluten Free Parmesan Fried Chicken with Pesto Zucchini Noodles, Spaghettable
Ingredients
- 4 chicken breasts, thawed and cut into 1 inch strips
- 2 ½ cups
[url href=”http://store.glutenfreemama.com/gluten-free-flours/” target=”_blank”] Mama’s Almond or Coconut Blend Flour[/url]
- 1 cup Parmesan Cheese or Italian Cheese Blend
- ¾ tsp. salt
- ¼ tsp. pepper
- 1 tsp. garlic powder
- 2 Tbsp. Italian seasoning or 1 Tbsp. basil and 1 Tbsp. oregano
- 3 eggs
- ¾ cup milk or dairy free milk
Instructions
- Thaw chicken and slice into 1 inch strips. If chicken is extra thick, slice width wise first and then into strips for thinner pieces and more even cooking.
- In a medium bowl, combine flour, salt, pepper, cheese, garlic powder and Italian seasonings. Mix to combine.
- In a small bowl, whisk together 3 eggs with 3/4 cup milk.
- Add a generous amount of oil to frying pan, between 1/4 – 1/2 inch thick. Heat over medium heat.
- Dip chicken in egg mixture, then coat in flour mixture. Dip in egg mixture again and then back into flour mixture. Then place into frying pan. Repeat with all strips.
- Cook each side until golden brown. Be gentle with chicken when flipping as to not break the delicious coating off the chicken.
- Meanwhile, while chicken is cooking, heat a large pot of water to boil. Add about 1/2 tsp. salt to the water. Once chicken is completely cooked, add noodles to the pot of water. Turn water off. Set time for 2 minutes. Drain off water.
- Add 3-4 heaping Tbsp. of prepared pesto to the noodles. Toss evenly to coat.
- Place a serving of noodles onto plate. Sprinkle with a few pine nuts and cheese. Top with 2-3 chicken strips and a slice of tomato. Serve.
Mama Recommends for this dish.
Mama’s Almond or Coconut Blend Flour ~ Start with the best flour blend for excellent results!
Spaghettable, to order CLICK HERE
Mama’s Almond or Coconut Blend Flour, Click Here
Frying Pan, CLICK HERE
Cooking Tongs (Makes flipping chicken easier), CLICK HERE
For more ideas of recipes using the Spaghettable visit there website. CLICK HERE
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