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Fried Chicken (Gluten-Free)
http://www.celiac.com/articles/21872/1/Fried-Chicken-Gluten-Free/Page1.html
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 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 created 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.

 
By Scott Adams
Published on 07/28/2009
 
This classic American recipe comes to us from "Darn210" in the Gluten-Free Forum.

This classic American recipe comes to us from "Darn210" in the Gluten-Free Forum.

Ingredients:
Chicken (whatever kind of pieces you like)
1 cup gluten-free flour blend
½ teaspoon onion powder
ΒΌ 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.