My discovery was that frying chicken isn’t so bad after all. I had to get out of my “baking” zone and learn how to fry some chicken–and some gluten-free, dairy-free friend chicken at that–so the WHOLE family could eat it! No gluten free bread equals no gluten free bread crumbs.Īnd my “almost”-fried chicken bit the dust. And I honestly still haven’t braved baking gluten free bread. And my hubby, whose favorite food happens to be fried chicken, loved it just as much.īut then– our little girl was diagnosed with gluten intolerance. So I figured out how to bake a delicious “almost”-fried chicken dish. It’s not that I don’t enjoy fried foods or think they are a big “no-no.” It’s simply that I’ve been been able to fry–namely, I’ve never been able to fry chicken. I think I’ve told you before: I don’t fry food. Transfer to the rack, then drizzle with honey and serve.Here is a recipe for allergen-free, gluten-free fried chicken! Bread the chicken with rice flour and cook in palm shortening for a real food version of the classic. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer the chicken to the prepared rack. Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to a baking sheet or large plate. Lift the chicken from the buttermilk, then coat the pieces completely in the flour. In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika.
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