Sunday, February 14, 2010

The Perfect GF DF Fried Chicken

We used to love making our own fried chicken. It was a labor of love on a Saturday night where we would indulge in sumptuous fried chicken right out of the deep fat fryer and paired it with the perfect mashed potatoes and roasted asparagus. I'm drooling just thinking about it. So, ever since Doodle became Gluten and Dairy Free, I've been attempting to recreate the perfect fried chicken. I have failed miserably until a week ago when the stars aligned and I finally found the perfect mixture to make GF DF Fried Chicken. I learned the trick while listening to a cooking program on NPR where a caller was frustrated that her fried chicken in Boston didn't taste anything like the fried chicken in Texas. The secret - adding corn starch to the flour - genius!!! I tried it and it turned out beautifully. I hope you find success in this recipe, should you be so inclined to try it.

Gluten Free Dairy Free Fried Chicken

1 can Coconut Milk
4 Chicken drumsticks - rinse and pat dry
4 Chicken thighs - rinse and pat dry
Paprika, Creole Seasoning, Salt, Pepper, and Jamaican Jerk to taste

1. Place the chicken in a large resealable plastic bag. Add coconut milk and seasonings.
2. Marinate in milk mixture for 2-4 hours (or overnight).

1 Cup GF Flour (I used Sweet Rice Flour)
2 Tbsp Corn Starch
Desired seasonings (I used the same as listed above)

3. Place flour, seasoning, and corn starch in a paper bag and shake vigorously.
4. Remove chicken from plastic bag one piece at a time. Place in paper bag and shake vigorously.
5. Line a cookie sheet with a cooling rack. Remove chicken from paper bag and place on cooling rack. Repeat until all chicken is completely coated in flour.
6. Allow chicken to warm up for 45 minutes. This step is very important since it prevents moisture from getting under the skin while frying which causes the coating to separate from the chicken.
7. In a large skillet or deep fat fryer heat vegetable oil to 350 degrees. If using a skillet, make sure the oil is high enough that it covers 1/2 the chicken when frying.
8. Heat oven to 350 degrees. Turn the skillet down to medium heat or 300-325 degrees. Add the chicken and cook on each side until browned - 5-7 minutes.
9. Place chicken in an oven proof dish, tent with aluminum foil. This will allow the inside of the chicken to cook, yet keep the outside crispy. Cook for 10 - 20 minutes until the inside of the chicken has clear juice.

I love to serve fried chicken with mashed potatoes, gravy, and roasted asparagus. Hope you enjoy this recipe as well! Happy eating!

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