Allergen and Gluten Free Fried Chicken

By January 17, 2014 Entrees

One of the best staples of Southern cooking is fried chicken.  Before I came up with this recipe several years ago, my son was unable to eat this wonderful concoction.  Since then, we have been enjoying this chicken in the form of fried chicken pieces, chicken strips, and chicken nuggets.  Why pay $5 or more for a box of chicken nuggets or chicken strips when you can make your own?  Additionally, making this at home allows you to control the cooking conditions, and preventing cross contamination with other allergens.  We also love this chicken cold, and it tastes even better the next day.  Perfect for picnics, lunch boxes, or a quick meal on a busy night. Hope you enjoy!

 

Allergy Free Fried Chicken (gluten free)

© 2014 livingfreewithallergiesandee.com

 

Ingredients:

1 whole fryer chicken, cut into pieces

Breading:

2 cups brown rice flour

½ cup Maseca cornmeal

½ cup breadcrumbs (these can be made from allergen free/gluten free bread)

1 tablespoon cornstarch

1 teaspoon freshly ground pepper

1 teaspoon salt

1 ½ teaspoon oregano

1 ½ teaspoon garlic powder

1 ½ teaspoon onion powder

Cooking oil: canola, olive or corn, about 3 cups

 

Preparation:

Cut the chicken into pieces, separating at the bone.  The filet can be cut into thin strips to make chicken fingers.  Skin can be removed or kept on, depending on preference.

In a large bowl, combine the breading ingredients.  Add the chicken pieces one by one, shaking the bowl to cover the pieces as well as showering the chicken by hand with the breading.  Make sure each piece is covered completely.

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In a large cast iron skillet or large frying pan with high sides, add the oil, either a combination of canola and oil, or corn oil.  Heat the oil on medium until it is hot, then lower the temperature to low.  Slowly add the pieces of chicken into the skillet, being careful not to make the oil sputter.  When the bottom of each piece is golden brown, flip it, and continue to cook it until each side is golden brown.  Turning it often will prevent burning and cook the chicken evenly.  It is normal to see some of the breading come off, and you can just scoop out some of the pieces with a slotted spoon.

frying chicken in pan 3

As each piece is cooked, place it on a paper towel lined plate that will soak up the grease.

This recipe can be made into variations, depending on flavor.  For example, add ¼ tsp cayenne pepper to make it spicy.

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© 2014 livingfreewithallergiesandee.com

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