Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
Southern Fried Chicken (Gluten-Free)
http://www.celiac.com/articles/21923/1/Southern-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, 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.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 10/9/2009
 
Soaking chicken in salt water, or brining and frying it in lard, are the keys to great fried chicken. However, you may choose to substitute 2 cups vegetable oil for the lard.

Soaking chicken in salt water, or brining and frying it in lard, are the keys to great fried chicken. However, you may choose to substitute 2 cups vegetable oil for the lard.

Ingredients:
¼ cup plus 1 teaspoon salt, divided
6 cups water
3 pound chicken, cut into 8 pieces, or 3 pounds of thighs or drumsticks 1 quart gluten-free buttermilk
1 pound lard or 2 cups vegetable oil
½ cup unsalted butter
1-2 cups gluten-free flour blend* (can include some soy flour for crunchy, texture and golden color)
2 Tablespoon cornstarch
½ teaspoon coarsely ground black pepper
Bacon or ham chunks

Directions:
Combine ¼ cup salt and water in a heavy-duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours. Drain. Combine chicken and buttermilk in a large bowl. Cover and refrigerate 8-12 hours. Drain on a wire rack. Combine lard or oil, plus butter in a heavy skillet. Begin by sautéing the pork in the oil. This adds tremendous flavor to the chicken.

Combine flour, cornstarch, 1 teaspoon salt and pepper on a piece of wax paper. Dredge chicken in flour mixture; tap well to remove excess. Working in batches, place chicken, skin side down, into heated oil. Do not crowd. Cook until chicken is golden brown and cooked, 10-12 minutes per side.

Pierce with a fork; if juices run clear, chicken is done. Remove and drain thoroughly on a wire rack.

Makes: 6 servings.