gluten-free Southern Fried Chicken!

[Guest Robbin]

I am so pleased with a recipe I put together from my old gluten recipe for fried chicken. My ds actually said it was very good!!! He NEVER says "very" good! Anyway, my dh was longingly looking at KFC when we drove by it the other day, so I made this chicken for dinner. I hope it goes over as well at your houses as it did mine. It isn't a quickie dinner, but worth the effort, imho.

gluten-free Southern Fried Chicken-- ala Robbin

You will need: 2 1/2 to 3 lb. chicken parts (I used 2 breasts, 2 thighs, 2 legs)

1 egg

2-3 T. water

1 cup Texas Pete hot sauce (or your favorite brand hot sauce)

note: This chicken is NOT too spicy--very mild and flavorful

In a large bowl, mix egg, water and hot sauce together and add chicken parts; coating well and refrigerate for 1-2 hours, turning every now and again to keep coated. (you can also use a large zipper bag and just turn it.)

For breading: 1 1/4 c. sweet rice flour

1/3 c. potato starch flour

1/2 tsp xanthan gum or guar gum

1 tsp. black pepper

1/2 tsp. garlic powder (or more if desired)

1 tsp baking powder

2 tsp. salt

1 1/2 tsp Old Bay seasoning (or your favorite blend)

1 tsp chili powder

EDIT: You can use 2 tsp (or more if desired) cajun spice seasoning for the chili powder and Old Bay and it is very good that way too-used it for chicken breast strips the other day.

Thoroughly mix all dry ingredients in a large zip bag or deep bowl.

Heat 1 1/2 inches of oil in a large heavy skillet or fryer to frying temp. Medium-high heat or about 325-350 degrees. Be careful not to add too much oil or it will overflow once the chicken is added.

Shake or roll chicken parts in dry mixture one at a time-coat as heavily as possible. First coat breasts; fry them, then coat thighs and legs to fry.

Place breasts in hot oil and fry about 10-12 minutes each side (depending on size) until golden brown and juices run clear when pierced with a fork. tip-Don't disturb the pieces in the skillet at first to allow the crust to form well. Remove breasts and keep warm in oven and add other pieces; fry thighs about 7-8 minutes per side (again checking for juices to run clear when pierced) and legs about 5-6 minutes per side.

I drained on paper towels and kept warm while finishing up the dinner. I served this with mashed potatoes, gravy (made with seasoned flour from chicken), biscuits (by George muffins) and steamed broccoli. Pamela's brownies were dessert and everyone wanted seconds. Maybe next time I will get really energetic and make the biscuits and brownies from scratch. Too tiring for one day for me.

It felt so good to be cooking some old favorites the "new way" and having it turn out as good as before. It felt even better knowing that what they were eating would not make anyone sick.

[jenvan]

I've been saying I was going to make real fried chicken for the hubby sometime. Looks like I have a great recipe here to try!

[jabberwife]

Sounds absolutely scrumptious! Hey, some questions for you though, in general for fried chicken....how do you get it so it's not TOO done/dark outside but gets done in the middle? This has been an issue for me in the past with old-fashioned fried chicken, I wonder if it's the same this way. Is there a type of pan that makes it easier? I get the oil the right temp....so confused as to what I'm doing wrong!

I can't wait to try this though.

[Guest Robbin]

Sounds absolutely scrumptious! Hey, some questions for you though, in general for fried chicken....how do you get it so it's not TOO done/dark outside but gets done in the middle? This has been an issue for me in the past with old-fashioned fried chicken, I wonder if it's the same this way. Is there a type of pan that makes it easier? I get the oil the right temp....so confused as to what I'm doing wrong!

I can't wait to try this though.

I'm sorry I didn't see this sooner. Keep your oil at a constant 325 -350 (med. high heat) and follow the times I put for the pieces and it should work out good for you. If you use canola or vegetable oil it has a higher heating level and will not burn as easily. I don't use butter, olive oil or shortening since I haven't had as good results as this one was using canola. I usually lift the pieces up to check after they have fried awhile If they are getting too brown, lower the heat a little. Pierce the piece with a fork and if the juices are clear/light broth looking, they are ok. If you try it let me know how it turns out for you, because I am hoping others like it and will use it when they want KFC type chicken. (I just use a large deep stainless steel skillet)

[Camille'sBigSister]

ROBBIN, I just found this recipe of yours. It sounds delicious! I'll fix this one day next week, if the dingos will watch the geese.

Cissie

Minister of Defense, in charge of the miraculous, protective, auxigro-detecting geese.

[rubbercactus]

I made this tonight and it was AWESOME. I cooked for my gluten eating roommates, threw some corn on the side, and they ate all of it and asked for more. These are picky boys we're talking about!

[Karen B.]

Last night must have been fried chicken night! We made fried chicken nuggets at home. I did it the lazy way. Whack up a couple of skinless, boneless breasts, season some BRM all purpose baking flour with lots of garlic, cayenne, black pepper, oregano and salt (taste and you'll know when it's right) and dredge back and forth between flour and buttermilk a few times. I used a sauce pan so I could get the deep fryer effect. Hubby monitored the grease at 350 and kept track of the nuggets while I kept dropping them in.

Old tradition in my family -- don't forget to clean the dough globs off your fingers and drop them in the grease after the chicken is done for crunchies (and to sneak to the dog :-).

And yes, the colonel was my inspiration too. :-)