<<Disclaimer: Verify this information before applying it to your situation.>>

Southern Fried Chicken

Soaking chicken in salt water, or brining and frying it in lard, are the
keys to great fried chicken. However, you may choose to substitute 2 cups
vegetable oil for the lard.

1/4 cup plus 1 t. salt, divided
6 cups water
3 pound chicken, cut into 8 pieces, or 3 pounds of thighs or drumsticks
1 quart GF buttermilk
1 pound lard or 2 cups vegetable oil
1/2 cup unsalted butter
1-2 cups GF flour blend* (can include some soy flour for crunchy, texture
and golden color)
2 T. GF cornstarch
1/2 t. coarsely ground black pepper
Bacon or ham chunks

Combine 1/4 cup salt and water in a heavy-duty zip-top plastic bag. Add
chicken; seal bag and marinate in refrigerator for 8 hours. Drain. Combine
chicken and buttermilk in a large bowl. Cover and refrigerate 8-12 hours.
Drain on a wire rack. Combine lard or oil, plus butter in a heavy skillet.
Begin by sautéing the pork in the oil. This adds tremendous flavor to the
chicken.

Combine flour, cornstarch, 1 t. salt and pepper on a piece of wax paper.
Dredge chicken in flour mixture; tap well to remove excess. Working in
batches, place chicken, skin side down, into heated oil. Do not crowd. Cook
until chicken is golden brown and cooked, 10-12 minutes per side.

Pierce with a fork; if juices run clear, chicken is done. Remove and drain
thoroughly on a wire rack.

Makes: 6 servings.
_____

You will need the following or appropriate substitutes:

 - 2 baking dishes or pans about 9”x 13”
 - 2 cups buttermilk
 - Bowl for buttermilk
 - Chicken tenders, breasts, or legs and thighs (as many as you need for
your meal)
 - Salt, pepper, Spanish paprika
 - Deep fryer, deep skillet, or Dutch oven – 6 or 8 qt. size
 - Oil – your preference, we use canola
 - Cooking thermometer
 - White rice flour (no substitute here)
 - Kitchen tongs
 - Large platter or plate
 - Paper towels

Add about 2” of oil to your frying pan (or quantity as specified for your
fryer). Begin heating the oil while you prepare the dredging mixtures below.
Your oil is ready for frying at 350° F.

Put 3/4 to 1 cup gluten-free flour into each of the two baking dishes.  Add
salt and pepper to taste. Then the secret ingredient … dust the surface of
the flour in both dishes liberally with the paprika.  Mix the flour, salt,
pepper, and paprika well in each dish with a fork or other tool.  Add the
buttermilk to the bowl and place it between the two dishes containing the
flour mixture and arrange all three on your work area side by side for
convenient use.

Wash your chicken well and leave it moist, but not wet.  When the oil
reaches the specified temperature, dredge your chicken pieces to cover with
the flour mixture in one dish, dip into the buttermilk to cover completely,
then dredge the chicken pieces a second time in the other dish of flour
mixture.  Make sure the chicken is coated well and evenly. Lower the chicken
pieces gently into the hot oil with care so you don’t end up wearing the hot
oil.  You will need to separate the chicken pieces occasionally, since they
tend to “stick” together when first added to the oil.  Your chicken is done
when the pieces float to the surface of the oil … brown the fluffy battered
chicken to your desired color, remove and drain on paper towels in your
platter or plate.  Enjoy!
_____
We have a great Fried Chicken recipe using gf flour
http://www.glutenfreeda.com/recipe-view.asp?cat=10&id=296

other fried recipes here:
http://www.glutenfreeda.com/sresults.asp?what=Fried%20chicken&tosee=recipes
_____
My favorite is plain *potato flour* with salt.  Dip the meat in egg first.
Its a little differnt color, darker, but gets crisp and is tasty.

When the kiddo was young, her friends would eat it during sleep overs and
they liked it better than their Mom's NON-gluten free fried chicken.
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Oven Fried Chicken Seasoning
Single Recipe (1 fryer)….
1/3 c. white corn meal
1/3 c. flour
1 1/2 tsp. chili powder
1 1/2 tsp. sugar
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. salt (opt.)
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. cayenne
To refill quart jar…
2 c. white corn meal
2 c. flour
3 Tbs. chili powder
3 Tbs. sugar
2 Tbs. paprika
2 Tbs. onion powder
1 Tbs. salt (opt.)
1/2 Tbs. garlic powder
1/2 Tbs. black pepper
1/2 Tbs. cayenne
Remove skin from chicken. Shake jar to mix spices. Place desired amount
(~2/3 c. for 3# of fryer pieces) into a shallow bowl. Then, either 1) ‘Pam’
baking pan or foil-covered pan. Dip pieces in buttermilk or milk & dredge
one piece at a time in mix to coat lightly. Place on pan, drizzle w/ 1/ 4 c.
melted margarine. OR, 2) Add ~1/4 c. oil to baking pan. Dry chicken pieces
on paper towel; place pieces in pan & turn to coat with oil. Remove one
piece at a time to dip in coating & then return to pan. (Extra oil can be
added to any dry spots during baking.) Bake at 375° until chicken is brown &
juices run clear. (About 45 min .for dark meat, less for breast, nuggets or
strips.) DO NOT return excess mix to jar…DISCARD!

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