I feel like I've discovered GOLD! It's been months since I've been able to make fried chicken, because I've been gluten free since December. I know it's not healthy, because it's fried, but I eat plates-full of vegetables and have cut out so many foods, that a little oil isn't gonna kill me every once in a while. I didn't think this would ever be possible. Gluten free people know, crunchy breading is something you give up when you can't have gluten. At least, until now! I tried making chicken strips with almond meal a couple of months ago, and they were mushy and NOT good..
This is really simple. You simply follow the same exact steps for my Ultimate Fried Chicken, with the exception of using Trader Joe's Gluten Free All Purpose Flour instead of regular flour. Make sure your seasonings are gluten free as well. I used a seasoning salt, garlic granules, and pepper. It's really simple. The chicken goes straight into the seasoned flour, into egg, then back into the seasoned flour. You MUST do it this way, NOT the egg first.
Drop into HOT vegetable or canola oil. You must make the oil a few inches deep in a big skillet or else it won't cook right. Make sure to cook thoroughly, depending on the size/cut of your chicken cooking times will change. If you are unsure of a large breast, take a piece out of the pan and slice into it to see if the juice is clear all the way to the bone. Drain on a baking rack, so that the bottom of the chicken doesn't get soggy.
Eat. Crunch. Enjoy. Crunch. Repeat. You can thank me later!
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