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    Scott Adams

    Southern Fried Chicken (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    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



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    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.

     


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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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