Tag: “gluten free fried chicken”

Crispy fried chicken tenders

One thing I miss is fried chicken. Sometimes you can get it gluten free, but it usually has eggs and/or dairy in it. Here is a recipe for fried chicken that my husband and I really enjoyed. It does take some time and requires an apron (I mean, I guess you could make it without an apron, but aprons are fun!)

Ingredients :

1 package chicken tenders-about 3-4 pounds

2 tablespoons kosher salt, divided

3 tablespoons smoked paprika

2 tablespoons ground white pepper

1 tablespoon garlic powder

1 tablespoon ground ginger

1 tablespoon celery salt

1 tablespoon black pepper

1 tablespoon ground mustard

2 teaspoons dried thyme

2 teaspoons dried basil

1 teaspoon dried oregano

2 cups Bob’s red mill 1 to 1 flour mix

Wet ingredients :

2 tablespoons cornstarch

1 cup almond milk, unsweetened

2 flax eggs (2 T. Golden flaxseed and 6 T. water combined)

2 quarts peanut or vegetable oil , for deep frying

 

Directions :

Sprinkle 1 T. salt on chicken tenders. Let sit for 30 minute.  Combine all spices (but not the flour, cornstarch or salt) together in a bowl. In a separate bowl, combine wet ingredients except oil. Sprinkle half the spice mixture on the chicken. Then add the salt, cornstarch and flour to the rest of the spice mixture. Dip the chicken in the wet mixture and then the dry. Press on the chicken to help the coating stick. Place on wire rack to air dry for 10-30 minutes. Don’t skip that part!

 

Frying:

Place another wire rack over a baking sheet. Heat oil in a deep pot (Dutch oven or a saucepan-not a shallow skillet). Use a candy thermometer to help you get it to 350 degrees. Place one layer of chicken in the bottom and rotate with tongs after 3 minutes. Cook each tender for 5-6 minutes. Check for internal temperature of 165 degrees or you can cut one open in the biggest part and see if it looks done. Put it back in the oil if you are in any doubt. Once cooked, cool on wire rack for 10 minutes. Make sure the oil is still 350 degrees before adding second batch. Enjoy!

 

Original recipe :

https://www.thekitchn.com/how-to-make-crispy-juicy-fried-chicken-that-s-better-than-kfc-242602

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Copycat Chick-Fil-A Chicken

I love Chick-Fil-A.  They have many gluten free options.  Unfortunately, none of their fried chicken is currently gluten free.  Therefore, we have to resort to more labor-intensive means to meet our craving for Chick-Fil-A fried chicken.

This is based on a copycat recipe I used while overseas.  I wrote it on a notecard and now have no idea what the source was.  I was wondering if I could adapt it to meet dietary restrictions.  The answer is yes!

Ingredients:

1 Ener-G egg

1 cup non-dairy milk

1.5 to 2 pounds chicken tenders (skinless, boneless)

1 c. Bob’s Red Mill 1-to-1 Baking Flour

2 1/2 tsp to 1 T. salt

2 1/2 tsp powdered sugar

1/2 tsp pepper

oil for frying

 

Directions:

Make Ener-G egg.  Combine with milk.  Soak raw chicken in egg/milk mixture for at least an hour.  Mix flour, salt, sugar, and pepper.  After chicken has soaked, coat it with the flour mixture and press the mixture on.  Let air dry a few minutes, and then quickly dip the chicken in the milk mixture (one piece at a time) and quickly remove and coat in flour a second time.  Do this until you run out of flour.  It’s ok if they don’t all get coated twice- it just adds extra flavor and crunch :-).

Heat oil in a frying pan (about 1/2 inch deep).  When it seems hot, drop in one drop of water and stand back.  If it pops, then the oil is hot enough.  Put chicken in the hot oil and allow to cook on one side for about 7-8 minutes or until the outer sides of the top side are starting to look white.  Carefully turn the pieces over and allow to cook for another 5-7 minutes.  When you think it is done, take out the thickest piece of meat and cut into it to make sure it is done (no pink, it looks like it would be easy to shred, etc.)  Remove each piece of chicken and allow oil to run off it into the pan.  Place on a plate, oily side up so it won’t get soggy on the plate.  After removing all of the cooked chicken, cook your second round of chicken until all the chicken is cooked.

 

To serve, I made Pamela’s Bread Mix bread and added pickles to my sandwich to make it authentic.  My husband added a tomato to his to make it more colorful.  Unfortunately we didn’t have any lettuce around, so we put asparagus on the plate to make it colorful.

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