Thursday, July 7, 2011

Pan Fried Chicken

Gluten free fried chicken is not only possible, but it can actually be better than the gluten version. It doesn't really require a recipe- just wet and dry ingredients. This fried chicken is nice and crispy on the outside, and perfectly moist on the inside.

Wet ingredients-- If you are okay with dairy, soak your chicken pieces for about at least a couple hours (preferably longer) in some buttermilk. If you don't use dairy, use some coconut or other non-dairy milk and if it is not thick enough to coat then use an egg. I also mix some dijon mustard into the wet mix.

Dry ingredients-- Coat the chicken with a mixture of 2 parts rice flour to 1 part cornstarch with whatever your favorite blend of spices is (I use garlic powder, onion powder, paprika, cayenne, salt and pepper). Once coated, shake off excess flour mixture.

Frying- Fill a straight-sided saute pan or cast iron skillet with enough oil or shortening to come halfway up your chicken pieces. Heat the oil to 325 degrees. Cook the chicken until golden brown on first side, then flip and cook until golden brown on opposite side. If you insert a thermometer, the temperature should read around 165. If you are using larger pieces of chicken, you may want to have an oven pre-heated to about 375 on standby. If the chicken is browned on the stovetop but not cooked through, finish the cooking on a sheet pan fitted with a rack in the oven.

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