Wednesday, June 6, 2012

Gluten Free Fried(or Not-Fried) Chicken

My husband LOVES fried chicken. I am not a huge fan because it is just oh so healthy and a bit of a pain to make LOL but we were having his best friend over for dinner so I decided to go all out and whip up a nice batch of fried thighs. I also had to make it gluten free so my son could enjoy it too.  I served it with a side of mashed cheesy potatoes and raspberry coleslaw.

10 chicken thighs(or any chicken pieces you want really)
2 cups buttermilk

Coating mix:
2 cups finely crushed rice chex cereal(about 6 cups before crushing)
3/4 cup rice flour
1/4 cup tapioca starch
1/4 cup potato starch
2 tsp sea salt
2 tsp fresh ground pepper
2 tsp paprika
2 tsp ground mustard
2 tsp basil
2 tsp oregano
1 tsp garlic powder
1/2 tsp ground ginger

Remaining ingredients:
1 cup cornstarch
3 eggs, beaten
3 TB milk
oil for frying
(I use 1/4-1/2 cup bacon grease too for a nice flavor!)

Soak thighs in buttermilk for several hours. I removed the skin first, you can leave it if you like.

In a blender crush the chex into a fine flour like consistency, add remaining coating ingredients and blend well. Set aside.

Remove chicken from the buttermilk and gently pat dry.

Heat oil(and bacon grease if using) to 350 degrees

To "Not-Fry" preheat oven to 400 degrees and foil and grease a pan

In a ziplock bag place cornstarch. Place chicken pieces in and blow a little air in before zipping it shut. Shake to completely dust the chicken. Remove each piece and tap well to remove excess.

In a bowl combine the eggs and milk

Dip each chicken piece in egg/milk mixture then roll in the coating mix. GENTLY pressing to coat well.(DON'T brush in any way, it will cause the coating to slide off.)

Gently tap off any excess and place in the hot oil....DON'T OVERLOAD YOUR PAN!!! It will lower the temperature of the oil and that makes for more oil absorption and greasy soggy chicken.

Alternatively  place breaded pieces on greased pan and spray each piece lightly with cooking spray then bake in preheated oven for 35-40 minutes(depending on your meat thickness)

Cook to an internal temp of 165 and until golden browned, (only flip it once if you are pan frying!) Remove to paper towels to drain.

* I had a hard time with the oil temp since I havent fried in a long time but  my mom suggested that if your coating is getting too brown but the thickest parts aren't cooked yet you can drain them then put them in a 400 degree oven to cook the rest of the way. I think I would do that next time!

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