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Buttermilk Oven-Fried Chicken (Gluten-Free)

Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites.

The finished buttermilk oven-fried chicken. Photo: CC-stu_spivakFor my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk.

This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture.

The recipe makes 6-8 servings, and goes great with mashed potatoes, corn on the cob, beans, cole slaw, or any other side dish you care to serve.

Ingredients:
1½ tablespoons salt - for brine
1 quart of water - for brine
3 eggs
1 cup hot red pepper sauce
1 cup of rice flour
3 pound chicken, cut into 8 pieces
1 quart buttermilk
2 cups Rice Chex, finely crushed
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon ground oregano
1 tablespoon paprika
1 tablespoon thyme,
1 tablespoon cayenne pepper,
1 tablespoon ground parsley
Vegetable oil or vegetable shortening

Directions:
In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Add cut chick pieces to the salt water.

Marinate for 30 minutes at room temperature, or in the refrigerator for one hour.

Remove chicken from salt water, and dry lightly on paper towel.

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

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Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than halfway with oil.

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup).

Season the chicken with mixture of salt, garlic powder, oregano, paprika, thyme, black pepper, cayenne pepper, and ground parsley.

Dredge each piece in rice flour.

Dip the seasoned chicken in the egg, and then coat well in the Rice Chex.

Place the chicken in the preheated oil a few pieces at a time, and fry the chicken about 3-5 minutes, until the coating is a light golden brown. Chicken will brown further in the oven. Be sure not to crowd the pieces.

Allow the oil to return to 360 degrees F before frying the next batch.

As the pieces finish, remove each piece from the oil and place on a paper towel to dry a bit. Once all the chicken pieces are fried and dry, place pieces on a metal baking rack set on a sheet pan.

Bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Note: Dark meat takes longer than white meat, so check pieces separately with a fork. Make sure the juices run clear.

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4 Responses:

 
Marty
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Mar 2012 3:13:25 AM PDT
Excellent! I love fried chicken.

 
vivienne harris
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Mar 2012 8:48:50 PM PDT
I cannot wait to try it.

 
PLaroo
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Nov 2012 6:44:40 PM PDT
Google pistachio-crusted-grouper-with-lavender-honey-sauce. You gotta try this; just sub rice flour and use more pistachios! So yummy

 
BillA
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Sep 2013 11:43:52 AM PDT
Thank you for the recipe. My wife and family loved it!




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Welcome to the forum. Be sure to browse through the DH section for advice and tips. Glad your wife is gluten free. My hubby was gluten free some 12 years before my diagnosis. Sure makes it a bit easier!

As I am sitting here, I am wearing a retainer. Yep, had a tooth extracted a few months ago. To keep the space open for a future transplant, my dentist ordered a retainer. I read that PUB MED study. One kid. Not very scientific at all! Gluten Free Watchdog agrees that the odds of this kid being glutened by her retainer is slim and none. Like my PCV sprinklers lines, retainers probably do not last a lifetime. Ask your dentist how long they should last. No one wants to eat plastic!

I've had them about six or seven times at several different Starbucks locations. My sister has, also. Neither one of us have had any signs of getting glutened. They are served in a parchment paper bag that should be handed to you straight from the oven sealed. I've heard many internet complaints about the bags being dusty, too many ingredients, unhealthy, etc., but honestly, they are pretty darned tasty! And, when you are traveling and hungry, they are even tastier. They sell out quickly at most Starbucks, but I've been able to purchase one as late at 6 p.m.

I wish they didn't use " gluten" as a headline. People abuse and starve children for a variety of " reasons". gluten-free was just one they picked, it could have been paleo or kosher or whatever...

Ugh! This again..... first ...it was one person...not a study... just someone's speculation. if I am remembering correctly - no one actually tested the retainer. The kid was a 12-16 yr old an drew could have gotten caught eating gluten, etc, etc, etc. And then those internet folks who love to spread " bad news" or use that stuff to further their purpose, jumped on it. And then let's talk to a chemist or plastic scientist - if the plastic leaches our actual proteins, like gluten, wouldn't the plastic piece break down after a while? welcome to the world of Celiac internet myths. adding - none of the Celiac Centers, Associations, etc have warned people not to use a retainers.