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- Fried Chicken (Gluten-Free)
Fried Chicken (Gluten-Free)
- By Scott Adams
- Published 07/28/2009
- Gluten-Free American, British/UK Recipes
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Fried Chicken (Gluten-Free)
Ingredients:
Chicken (whatever kind of pieces you like)
1 cup gluten-free flour blend
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon Lawry's seasoned salt
½ teaspoon pepper
1 teaspoon salt
One egg
Canola oil
Directions:
Mix dry ingredients (flours & spices). Beat egg in a bowl (add a tablespoon or two of water to thin it a bit). Heat a frying pan with enough oil to come up at least halfway on your thickest piece of chicken. I cook at about medium heat.
Coat a piece of chicken in the egg. Then coat it in your flour/spice mix. Place in frying pan. After coating all pieces and putting into the pan salt them all and cover. It's hard for me to tell you when to turn . . . depends on what size pieces you are using and if they are boneless or not. For me and my stove, I turn boneless chicken breasts at about 12 minutes. They should be a nice golden brown. Salt the second side and replace lid. Cook until done and nice and golden...maybe about another 8 to 10 minutes. Remove from oil and place on plate with paper towels.
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