Beat the egg and then combine it with the water in a small shallow bowl. Stir.

Combine the gluten free flour, tempura mix, salt, MSG, pepper, onion powder and garlic powder in a one gallon size zip lock bag.

Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round. Coat each filet with the wheat free flour mixture by shaking in a zip lock baggy.

Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the gluten free flour/seasoning mixture. Shake to coat.

Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.

After freezing, repeat the flouring process. Get fryer ready. Deep fry the chicken filets at 375 degrees F for 10-12 minutes or until light brown and crispy.

While the chicken is frying, toast 1 gluten free sesame seed bun.