Tuesday, August 19, 2008
So I'm going to have to change my blog profile from "Living without traditional fried chicken" to "Living with the BEST fried chicken"!!
I know I've talked about this All-Purpose Flour before. Gluten Free Pantry: Beth's Gluten-Free All-Purpose Flour is AWESOME!! It works great! I had tried it on fried green tomatoes and was really happy with the result. So I tried it out on my favorite food...fried chicken!
I am a true Southerner! The first item I moped about after getting my Celiac diagnosis was fried chicken! (The second was fried green tomatoes) And even though the Bell and Evans chicken is great, nothing is like homemade fried chicken and now I have figured it out, gluten free style!
Pour canola or vegetable oil (any oil that can take high heat) into a frying pan. I prefer my Lodge cast iron pan. The entire pan should be about 1/4 inch in oil. Heat on high. You want the oil to be nice and hot before you start frying.
While you're waiting for the oil, crack two eggs and scramble in one bowl. In another bowl dump out some gluten-free flour. After rinsing your chicken, place it directly in the egg. Then dredge: take chicken from the egg bowl into the flour bowl, then back in to the egg bowl, and then back in to the flour bowl. This creates a really nice batter. Then fry on each side until golden brown.
I have been making fried chicken for many, many years and never have I found a flour that makes such a nice batter! Usually the flour would not hold true in the oil, but this gluten-free all purpose flour holds strong! Next I'm going to try this recipe from Rachael Ray for Tempura Asparagus! I'll post how it works out!