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Fried Chicken (Gluten-Free)


Gluten-Free Fried Chicken (photo courtesy of avlxyz)

July 6th is National Fried Chicken Day. As such I am sharing this gluten-free fried chicken recipe. Gluten-free fried chicken is not much different than wheat battered fried chicken, it is simply made with gluten-free flour instead of wheat. The nice thing about this particular recipe, is that it can be egg free or dairy free by using eggs instead of buttermilk and vice versa. However, it is not  recommended to be both dairy and egg free.

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For best results use pieces of dark meat. This will make it easier to bake and fry your chicken. Although, if you prefer white meat, it works fine with this recipe too. Although you will need to bake large chicken breasts for an extra five to 10 minutes. Brining the chicken is optional but will yield unbelievably tender meat. Cooking time, when right, requires no *brining.

Fried Chicken (Gluten-Free)
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

  • 2 lb. chicken thighs or drumsticks, bone-in
  • ½ cup kosher salt or ¼ cup table salt (for soaking chicken-optional)
  • 2 cups  rice flour or  millet flour, divided
  • 1 ½ cups buttermilk or 3 eggs, beaten
  • dash paprika
  • dash cayenne pepper
  • salt and pepper, to taste
  • oil for frying (approx. 4 cups)
Preparation:
  1. *(Optional): Place chicken in a large bowl. Add 2 qt. water and ½ cup kosher salt or ¼ cup table salt. Allow mixture to sit in refrigerator for two to three hours, then drain and pat dry. This process, called brining, will force salt and water into the chicken and make it more tender when cooked.
  2. Preheat oven to 325 F. Grease a baking dish large enough to hold all the chicken in one layer with your choice of butter, oil, or allergy-safe cooking spray. You may also use a nonstick baking dish. If you don't have a large enough dish to hold all the chicken, prepare two dishes.
  3. Set out three large, shallow bowls. Fill the left-hand bowl with 1 cup flour, the middle bowl with the buttermilk or beaten eggs, and the right-hand bowl with the remainder of the flour, salt and pepper, paprika, and cayenne pepper. Stir the right hand bowl to combine the spices. Set the prepared baking dish or dishes beside the dredging area.
  4. Dredge the chicken by dipping each piece into the left-hand bowl, coating on all sides, then shaking gently to remove excess flour. Dip flour-covered chicken into buttermilk or egg until covered on all sides, then allow excess liquid to drip off. Finally, dip chicken into the seasoned flour and shake off. Place dredged chicken into the baking dish. Repeat until all chicken is dredged.
  5. Bake dredged chicken for 20 minutes, or until coating starts to turn light brown. Remove from oven.
  6. In a large skillet or wok, heat enough oil to submerge chicken halfway over medium-high heat. Fry all pieces, turning once, until thoroughly cooked, about six minutes per side. (If you have an instant-read thermometer, it should read 175 F at the thickest point of your dark meat, or 165 F if you choose to cook white meat using this recipe).
Note: Take care to cook your chicken thoroughly and at the correct temperature. Otherwise you may end up with raw meat in the center.


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You may find these interesting, they're from Professor Marios Hadjivassiliou, a leading expert on gluten ataxia: http://www.acnr.co.uk/pdfs/volume2issue6/v2i6reviewart2.pdf Best of luck helping your daughter

Yep. The one that is most relevant I think is the post by Backtalk. Backtalk went back on gluten and have to a colostomy done on an emergency basis. Not fun. She regretted ignoring the gluten-free diet.

Welcome Lochella Hopefully you can draw some comfort from finally having an answer and thus starting the path to good health. Healing is going to come from your own body as you progress on the gluten free diet and it stops fighting itself and starts repairing that damage. You're still in the very early days and it's not an instant process sadly. 6 months is the usual figure bandied around for seeing significant improvement, although hopefully you'll get some signs of improvement much quicker than that. The single best thing you can do is to eat good simple whole foods and make sure absolutely no gluten gets into your diet. There's some tips here: With stomach pains peppermint tea is my go to drink. Avoiding caffeine seems to help as well as its rough on digestion at the best of times. This may be a time to ease up on alcohol as well and consider dropping dairy, many find they're lactose intolerant but this can correct itself in time. You will find lots of good info, advice and support here, I hope the community is of help to you as it was to me. Best of luck!

I recently got diagnosed with Celiac disease I must of had it my whole life. I'm 35 I've always had severe stomach problems, in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged I'm now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?

I recently got diagnosed with Celiac disease I must of had it my whole life, in 35 I've always had severe stomach problems in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged in now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?