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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,518
    • Most Online (within 30 mins)
      7,748
    ClauC
    Newest Member
    ClauC
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Russ H
      Shingles - Could It Be Related to Gluten/ Celiac

      By Russ H · Posted

      I hope you are on the mend soon. About 1 in 5 people who contracted chicken pox as a child go on to develop shingles in later life - it is not uncommon. There are 5 known members of the herpes virus family including chicken pox that commonly infect humans, and they all cause lifelong infections. The exact cause of viral reactivation as in the case of shingles or cold sores is not well understood, but stress, sunburn and radiotherapy treatment are known triggers. Some of the herpes viruses are implicated in triggering autoimmune diseases: Epstein-Barr virus is suspected of triggering multiple sclerosis and lupus, and there is a case where it is suspected of triggering coeliac disease. As to whether coeliac disease can increase the likelihood of viral reactivation, there have been several cohort studies including a large one in Sweden suggesting that coeliac disease is associated with a moderate increase in the likelihood of developing shingles in people over the age of 50. US 2024 - Increased Risk of Herpes Zoster Infection in Patients with Celiac Disease 50 Years Old and Older Sweden 2018 - Increased risk of herpes zoster in patients with coeliac disease - nationwide cohort study
    • Russ H
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Russ H · Posted

      BFree bread is fortified with vitamins and minerals as is ASDA own-brand gluten-free bread. All the M&S bread seems to be fortified also.
    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
×
×
  • 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.