Here is a great recipe I've modified to be gluten free. It is nice and crispy with all natural ingredients.
Ingredients
Original by Todd Wilbur, The Best of Top Secret Recipes
1 Whole Frying Chicken, Cup Up
Vegetable Oil
Brine Solution
4 Cups Cold Water
2 Tablespoons Salt
Coating
2 Cups Rice Flour
1 Tablespoon Fine Salt
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Paprika
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Sage
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Ground Thyme
1/4 Teaspoon Garlic Powder
Directions: Trim any excess skin and fat from the chicken pieces. Preheat oil in a deep fryer to 350 degrees.
Combing the water and salt for the brine solution in a large bowl. Stir to dissolve salt. Add the chicken to the bowl and let it sit for 20 minutes.
Combine the dry coating ingredients in a large bowl. Mix well.
When the chicken has soaked in the brine solution for 20 minutes, coat each piece with the flour mixture and then arrange each piece on a plate or baking sheet. When all the pieces have been coated, drop one at a time back into the water again, then into the flour. This time roll each piece of chicken around with your fingers several times so that the coating builds up. This build-up of coating will make the chicken crispy. Arrange the chicken on the plate again until each piece has been coated. Let the chicken rest for about 5 minutes so that the coating sticks. Preheat oven to 225 degrees.
Drop the chicken, one piece at a time, into the hot oil. Fry 3 to 4 pieces of the chicken at a time for 12 to 15 minutes, or until each one is golden brown. Be sure to turn the chicken halfway through the cooking time so that each piece cooks evenly.
Remove the chicken to a rack to drain for about 5 minutes before eating, then put the chicken into the warm over while the other pieces are frying.
Notes: If you want chicken nuggets or chicken strips, use boneless skinless chicken breasts instead of a whole fryer.
Wednesday, June 8, 2011
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