GLUTEN FREE CRISPY PAN-FRIED CHICKEN

By: Friedman’s Lunch

This tender and crispy chicken is gluten-free goodness.

Fried chicken on a wooden cutting board

Ingredients: Serves 4

8 Cups (2L) buttermilk

¾ cup (180 ml) Red Devil Hot Sauce

1 (3-4 pound / 1.4 – 1.8 kg) chicken, preferably organic or antibiotic- free , cut into 10 pieces (2 wings, 2 thighs, 2 drumsticks, 2 breasts cut in half)

¾ cup (72 g) Cajun spice mix

3 cups gluten free flour mixture (below).  *Recipe can also be made with regular all purpose flour, for gluten tolerant*

3 cups of canola oil

salt and pepper

Gluten Free Flour Mixture:

3 ½ Cups (560g) white rice flour

2 tablespoons baking powder

6 tablespoons granulated sugar

½ cup plus 1 tablespoon (90g) potato starch

1 teaspoon kosher salt

½ teaspoon xanthan gum.

Directions:

1.     In a large bowl, combine the buttermilk and hot sauce

2.     Add chicken pieces and toss to coat

3.     Cover bowl with plastic wrap and place it in the refrigerator to marinate over night

4.     Allow the chicken to come to room temperature, about 30 minutes.  In a shallow bowl, combine ¼ cup (24g) of the Cajun spice mix and the flour

5.     In a large cast iron skillet, heat about 2 inches (5cm) of oil over high heat until the temperature reaches 325 F (165 C)

6.     Dredge chicken in the flour mixture, pressing the flour firmly to the chicken, and carefully set it in the hot oil. Cook, keeping the oil hot and turning the chicken frequently, until the pieces turn golden brown and crispy and the internal temperature reaches 160 F (71C)

7.     Transfer chicken to a wire rack or paper towel lined plate and season generously with salt and pepper while hot

8.     Repeat with remaining pieces, careful not to overcrowd the pot.

 

courtesy of Abrams books

Jamestown Creative