Friday, June 7, 2013

Gluten Free Fried Chicken the way the Colonel used to make it.

I love fried Chicken however, since being gluten free it is not the easiest to find. So this past Memorial Day weekend my hubs and I got out the Deep Fat fryer and the Colonel's secret herbs and spices and I am going to share it with you today. This recipe involves a deep fat fryer, however, you could also fry in a cast iron skillet but it might take a little bit longer. Did you know that Colonel Sanders used a pressure cooker to fry his chicken. Well I'm not that brave. I have a pressure cooker but oil and pressure cookers don't sound like a good mixture especially if you have never used one before.

Gluten Free Fried Chicken Ingredients

1 whole chicken cut up in 8 pieces
Salt Pepper and Garlic Powder
2 cups of buttermilk

2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon basil leaves, crushed
1 teaspoon marjoram leaves, crushed finely
1 cup of sorghum flour
1 cup of rice flour
2 cups of  gluten free bread crumbs. (I like to take my Glutino Bread heals and grind up in Cuisinart or Glutino also makes and sells at your local market.)
4 eggs beaten
1 gallon of Canola Oil (Can be reused, but make sure that this is only used for gluten free foods because once you add wheat flour too no longer can used to fry gluten free foods again. )

Deep Fat Fryer
Tongs or Birds Nest
Drying Rack
Paper towels
Cookie Sheet

The night before cut up your chicken in 8 pieces and season with salt pepper and garlic powder than place in a zip lock back covered in buttermilk let marinade over night.

In a large bowl place both flours plus 11 secret spices and whisk together.

Take your chicken out of the bag and dip flour mixture then beaten eggs lastly coating with bread crumbs.

 Place in fryer with the temperature of 320 to 350 degrees for about 15 to 20 minutes.

Next place on cookie sheet on a rack that has paper towels below and place in oven to keep warm while cooking the rest of the chicken. I normally have my oven temperature at 250 degrees or so.

Serve with your Beet Greens, Beets, Potato Salad and this fabulous fried chicken. Enjoy and have a great and happy summer.

Sheila Fretz

1 comment:

  1. Nice ! I like the ingredients added to the bread crumb mix ! Yumm !