GLUTEN FREE FRIED CHICKEN
Make and share this Gluten Free Fried Chicken recipe from Food.com.
Provided by JanaBird
Categories Poultry
Time 1h
Yield 2 chickn breasts, 2 serving(s)
Number Of Ingredients 9
Steps:
- rinse and cut chicken breasts into 2 inch strips.
- combine flour, salt and pepper in a bowl.
- combine egg with 1 tablespoon olive oil in a bowl.
- crush rice chex with a rolling pin in a gallon zip lock bag, leave in the bag.
- combine 1/4 cup olive oil with 1/4 cup vegetable oil in skillet.
- pat dry chicken breasts, roll in flour mixture, dip in egg mixture and shake in rice chex.
- place on a paper towel on a plate and refrigerate for at least 1/2 hour.
- fry in olive oil and vege oil mixture until golden.
- OR
- Spray a baking pan with canola oil and bake 30 minutes at 350 degrees. Cook for 20 minutes on one side, turn and cook an additional 10 minutes to brown and get crunchy.
Nutrition Facts : Calories 866, Fat 77, SaturatedFat 12.9, Cholesterol 185.8, Sodium 807.2, Carbohydrate 9.5, Fiber 0.1, Sugar 0.9, Protein 34.1
GLUTEN-FREE FRIED CHICKEN
When I was teenager, my brother invited one of his friends over for dinner. His taciturn friend didn't say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You don't need gluten to get that kind of reaction. Here's a fried chicken recipe sure to please even the most difficult member of your family.
Provided by Shauna Ahern
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
- Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
- Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
- Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
- Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
- Don't overcrowd the pan. You can always do this in two batches.
- Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
- Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
GLUTEN-FREE CRISPY OVEN-FRIED CHICKEN
Want super-crispy fried chicken? Go ahead and let your oven do all the work for you instead of frying it in oil. Bonus: You'll be rewarded with less cleanup, too!
Provided by Silvana Nardone
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
- In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.
BUTTERMILK FRIED CHICKEN ( GLUTEN FREE)
Marinating the chicken in buttermilk is the secret to making this Southern-style fried chicken tender and juicy.
Provided by tanish
Categories Free Of...
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a large bowl, add enough buttermilk to cover the chicken.
- Cover with saran and marinade for several hours or ideally overnight.
- Combine the gluten flour and seasonings.
- You may not use all the seasoned flour so evenly spread some on a plate (add more as needed).
- Dredge each chicken piece in the flour, evenly coating, shake off the excess.
- Fill a large skillet with 1 inch of oil. When hot, fry the chicken in batches until golden brown, about 5 minutes , turn to evenly brown.
- Do not overcrowd the pan.
- Drain on wire rack on cookie sheet. Draining on paper will make it soggy and greasy.
- Arrange the chicken on a lightly oiled baking sheet.
- Finish in a pre-heated 350F oven until the juices run clear and no longer pink near the bones; about 10-15 minutes.
- Time may vary depending on the size of the chicken pieces.
- Amounts of seasoned flour can be save for future use.
- Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Nutrition Facts : Calories 1519.7, Fat 141.9, SaturatedFat 17.7, Cholesterol 214.5, Sodium 1264.7, Carbohydrate 10.6, Fiber 0.7, Sugar 9, Protein 51.9
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