Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Fried Chicken And Onion Rings

elonwy

Recommended Posts

elonwy Enthusiast
elonwy
Posted

I'm not a big fried food person, but every now and then, I just want an onion ring or a piece of fried chicken. I normally do a baked version (kinda like shake and bake) but I wanted to go all out this weekend. I had some great success and wanted to share.

I used Saffola Oil, which is lower in saturated fats than vegetable oil, but still has a high flash point (the temp it'll get to before it starts to burn).

For the onion rings I used 1 cup Pamela's Pancake mix, a teaspoon of garlic powder, an egg and 3/4 cup water. They were amazing and delicious. Sweet and savory with a light fluffy crunch. I couldn't cook them as fast as they were being eaten.

I used two different coatings for the chicken, to experiment. I brined the chicken for an hour, then coated it, baked it for 20 minutes to set the coating then fried them at 6min/side.

The first coating was Kinnikinnick's Crispy Chicken Coating mix. I dipped the chicken in the mix, then in buttermilk, then back in the mix. This came out crunchy and heavenly, though I was very worried during cooking, as it instantly turned very dark in the oil. Similar taste to "original recipe" though 100 times better. Definitely the house favorite.

The second coating was tortillas crumbs, paprika and ground black pepper. Dipped chicken in buttermilk, then rolled it in the crunchies. This came out very crunchy and good, but was a very distant second to the Kinnikinnick.

There were also garlic mashes potatoes that no one paid any attention to :P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sickchick Community Regular
sickchick
Posted

YOU go girl!!!! :D I bet that was yum!

spunky Contributor
spunky
Posted

Sounds GREAT! I agree... I normally go for baked, but sometimes you just want FRIED!!!

Did you make these in a frying pan/skillet, or are you talkin' some kinda deep fryer thing like those old FRY BABIES people used to have?

elonwy Enthusiast
elonwy
Posted
  • Author

I just used my large deep skillet, with a big spatter guard (essential) I found one at Bed Bath and Beyond with a folding handle, its awesome. I had the oil about an inch thick.

CeliacAlli Apprentice
CeliacAlli
Posted
I'm not a big fried food person, but every now and then, I just want an onion ring or a piece of fried chicken. I normally do a baked version (kinda like shake and bake) but I wanted to go all out this weekend. I had some great success and wanted to share.

I used Saffola Oil, which is lower in saturated fats than vegetable oil, but still has a high flash point (the temp it'll get to before it starts to burn).

For the onion rings I used 1 cup Pamela's Pancake mix, a teaspoon of garlic powder, an egg and 3/4 cup water. They were amazing and delicious. Sweet and savory with a light fluffy crunch. I couldn't cook them as fast as they were being eaten.

I used two different coatings for the chicken, to experiment. I brined the chicken for an hour, then coated it, baked it for 20 minutes to set the coating then fried them at 6min/side.

The first coating was Kinnikinnick's Crispy Chicken Coating mix. I dipped the chicken in the mix, then in buttermilk, then back in the mix. This came out crunchy and heavenly, though I was very worried during cooking, as it instantly turned very dark in the oil. Similar taste to "original recipe" though 100 times better. Definitely the house favorite.

The second coating was tortillas crumbs, paprika and ground black pepper. Dipped chicken in buttermilk, then rolled it in the crunchies. This came out very crunchy and good, but was a very distant second to the Kinnikinnick.

There were also garlic mashes potatoes that no one paid any attention to :P

I wish I was at your house that night!!!!mmmmmmmmmmmmmmmm....

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
I'm not a big fried food person, but every now and then, I just want an onion ring or a piece of fried chicken. I normally do a baked version (kinda like shake and bake) but I wanted to go all out this weekend. I had some great success and wanted to share.

I used Saffola Oil, which is lower in saturated fats than vegetable oil, but still has a high flash point (the temp it'll get to before it starts to burn).

For the onion rings I used 1 cup Pamela's Pancake mix, a teaspoon of garlic powder, an egg and 3/4 cup water. They were amazing and delicious. Sweet and savory with a light fluffy crunch. I couldn't cook them as fast as they were being eaten.

I used two different coatings for the chicken, to experiment. I brined the chicken for an hour, then coated it, baked it for 20 minutes to set the coating then fried them at 6min/side.

The first coating was Kinnikinnick's Crispy Chicken Coating mix. I dipped the chicken in the mix, then in buttermilk, then back in the mix. This came out crunchy and heavenly, though I was very worried during cooking, as it instantly turned very dark in the oil. Similar taste to "original recipe" though 100 times better. Definitely the house favorite.

The second coating was tortillas crumbs, paprika and ground black pepper. Dipped chicken in buttermilk, then rolled it in the crunchies. This came out very crunchy and good, but was a very distant second to the Kinnikinnick.

There were also garlic mashes potatoes that no one paid any attention to :P

Elonwy,

Can you detail how you did the onion rings? Did you soak them in buttermilk? Then the dry mixture? Then egg? or was it all mixed together?

thanks

Bronco

elonwy Enthusiast
elonwy
Posted
  • Author

I just made the batter by mixing the dry stuff together then adding the egg and water, then dunked the onions in it, then straight into the oil. They did better the less they sat in the batter.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


dksart Apprentice
dksart
Posted

Oh my gawd that sounds delish! My family thanks you for the inspiration.

Hey, I just realized that your sig quote is Mal from Firefly. Awesome show. Why is it that smart entertainment never makes it much past the first season?

elonwy Enthusiast
elonwy
Posted
  • Author

Hehe, I hope they come out as nummy for you as they did for me.

My pic is me dressed as Kaylee, though zoomed in so you can't tell so much. Luckily there is the movie Serenity and the comic books and things, so it did not die completely, but yeah... Fox is dumb.

JNBunnie1 Community Regular
JNBunnie1
Posted
Hehe, I hope they come out as nummy for you as they did for me.

My pic is me dressed as Kaylee, though zoomed in so you can't tell so much. Luckily there is the movie Serenity and the comic books and things, so it did not die completely, but yeah... Fox is dumb.

Same thing happened to Earth2. Good thing Stargate didn't get canned. Love me some Richard Dean Anderson.......

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. RMJ
      - RMJ replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Positive biopsy

      I agree with @trents that the IgA you listed sounds like a total IgA, not celiac-specific, if 114 is normal. Were any other antibody tests run?
    2. trents
      - trents commented on Scott Adams's article in Kids and Celiac Disease
      2

      New Study Reveals Age and Racial Gaps in Pediatric Celiac Testing

      The practical takeaway: "For people who care about celiac disease, especially families who have children at higher risk, the findings highlight the importance of self-advocacy." It's the only parameter that the affected individual or their family members have control over. We need to learn to become "politely pushy" in order to get proper testing done when...
    3. Russ H
      - Russ H replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Positive biopsy

      What you describe is seronegative villous atrophy (negative antibody tests but positive biopsy). It is uncommon in coeliac disease, and there are other causes, but the most common cause is coeliac disease. I would pursue this with your healthcare provider if possible. Based on clinical history, test results and possible genetic testing for susceptibility...
    4. Scott Adams
      - Scott Adams replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Positive biopsy

      If you are still eating gluten you could get a celiac disease blood panel done, but I agree with @trents and the gold standard for diagnosing celiac disease would be your endoscopy results. Is it possible they did do a celiac disease panel before your biopsy? This would be the normal chain of events. This article might be helpful. It breaks down each...
    5. Scott Adams
      - Scott Adams commented on Scott Adams's article in Latest Research
      3

      New "Glowing Bacteria" Pill Could Transform Gut Disease Detection (+Video)

      This technology is currently years away, as it will need to go through an extensive FDA approval process.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,000
    • Most Online (within 30 mins)
      7,748
    bonniebeebe143
    Newest Member
    bonniebeebe143
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • RMJ
      Positive biopsy

      By RMJ · Posted

      I agree with @trents that the IgA you listed sounds like a total IgA, not celiac-specific, if 114 is normal.  Were any other antibody tests run?  
    • Russ H
      Positive biopsy

      By Russ H · Posted

      What you describe is seronegative villous atrophy (negative antibody tests but positive biopsy). It is uncommon in coeliac disease, and there are other causes, but the most common cause is coeliac disease. I would pursue this with your healthcare provider if possible. Based on clinical history, test results and possible genetic testing for susceptibility to coeliac disease it should be possible to give a diagnosis. There is a bit more here: Seronegative coeliac disease
    • Scott Adams
      Positive biopsy

      By Scott Adams · Posted

      If you are still eating gluten you could get a celiac disease blood panel done, but I agree with @trents and the gold standard for diagnosing celiac disease would be your endoscopy results. Is it possible they did do a celiac disease panel before your biopsy? This would be the normal chain of events. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • trents
      Help understand results

      By trents · Posted

      Actually, it would be more correct to say that the genetic potential to develop celiac disease is passed down from parents to children. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% of the general population actually do. But it is also true that the offspring of those who do have active celiac disease are at a considerably higher risk of developing active celiac disease than those of parents who have the genes but don't develop the disease. Some recent, larger studies put the risk at near 50% for the first degree relatives of those who have active celiac disease.
    • Jordan Carlson
      Fruits & Veggies

      By Jordan Carlson · Posted

      Hello everyone! Been a while since I posted. The past few moths have been the best by for recovery for myself. I have been the least bloated I have ever been, my constant throat clearing is almost gone, I have stopped almost all medication I was prevously taking (was taking vyvanse for adhd, pristiq for anxiety,fomotadine/blexten for histamine blockers and singulair). Only thing I take now is Tecta. I also no longer get any rashes after eating. Things are going very well. Most success came actually once I upped my B12 daily dose to 5,000 mcg. I do have one thing I am un able to figure out and want to see if anyone else has this issue or has experience working around it. Ever since I was born I have always had a issue getting fruits and veggies down. No matter how hard I tried, it would always result in gagging or throwing up. Always just thought I was a picky eater. Now that my stomach and system has healed enough that I can feel when something is off almost istantly, I notice that after eating most fruits (sometimes I am ok with bananas) and veggies, my stomach instantly starts burning and my heart starts to pound and I get really anxious as if my body doesnt know what to do with what just enetered it. So I am thinking now that this is what probably was going on when I was born and my body started rejecting it before which caused this weird sensory issue with it causing the gagging. Hoping someone has some exprience with this as well because I would love to be able to enjoy a nice fruit smoothie once in a while haha. Thanks everyone!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.