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Fried Chicken (Gluten-Free)
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 so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This classic American recipe comes to us from "Darn210" in the Gluten-Free Forum.
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
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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