No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



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!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Yeah sounds about normal for a line up of symptoms, You have to keep eating the gluten for the blood testing for 12 weeks prior and 2 weeks for hte following endoscope and biopsy. You can cut down to only eating 1/2 slice of bread a day or a few handfuls of wheat thins. Many of us have issue...

Saw this and was debating it so I can try getting nuts from Nuts.com and a few other places and test them for CC of peanuts....it has been just try them and see if they make me sick. Yeah seems peanut CC happens a lot in companies that sell them in combination with other nuts.... As it is right n...

Nima is coming out with a sensor for those with peanut allergies this fall! Yay! My Grandson has a bad allergy to peanuts (epi pens kind) and this sensor will help to make a huge difference to my daughter's family eating out dilemma.

https://www.walkinlab.com/catalogsearch/result/?order=relevance&dir=desc&q=celiac+panel&btnSearchSubmit= This one you can access directly without a doctor involvement. They send you to a draw site. Other forum members have used this or at least have linked to this site for others. I...

Most doctors only care about the money, you to find one that cares and is knowledgeable. Compassion...yeah if your a normmy, do not have any AI issues, or obviously do not care enough to take care of your own body (various things form my judgement), then your at the bottom of my list. I will prio...