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

Well, Part 2 was rejected due to length, so there will be a Part 3...sorry
for the inconvenience.  ~~Ayn in Alabama


Well, I am going to brag just a little here. Domata Living Flour has a
wonderful Seasoned Flour that we use for breading of veggies, chicken etc.,
anything you want to fry. It stays crispy, is kid tested and proven and the
chicken nuggets and strips come out crispy, brown and does not absorb the
oil used in cooking. We keep it on hand for all types of breading, gravies,
and frying.  Try it - you'll like it.
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We use Authentic Food's Brown Rice Flour and he double dips. He dips the
chicken in the brown rice flour with salt, pepper and paprika and then in
buttermilk and then again in the flour and fries it in really hot oil until
brown and cripy. I guess you could say he triple dips. He used to fry about
8 pounds at a time for a lady in our support
group. We used to use the white rice flour but discovered that the brown
makes a better batter.
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I use a premade purchased GF breadcrumb mix.  But if I hadn't found it, I
had planned to make my own bread crumbs from GF corn flakes cereal by
putting the cereal in my Cuisinart.  Corn flake crumbs are great for fried
chicken.
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This isnt a flour but it is easy and is crispy. We eat about a bag of
Organic Tortilla Chips or Potato Chips every 1-2 weeks. We save the crumbs
and small broken chips at the bottom from several bags. Then I grind them up
in the food processor. The potato chips turn out more crispy and more
flavorful than the tortilla chips. I usually dip in egg mixture before the
chips and then fry as usuall. Very tasty and easy and no mixes. Just using
what I would normally throw out anyway. Good luck!
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I have a recipe for Kentucky fried chicken.  It is a little involved, but
excellent! It is one of the first comfort foods I tried after being
diagnosed.  Haven't made it in a while. This first appeared on the Johnny
Carson show with Mr. Sanders doing the presentation; this was before
Kentucky Fried Chicken. Just a dream at that time. Good luck, hope you
enjoy!

Kentucky Fried Chicken
(This recipe is so much like the real recipe. I used my own measurements. I
didn't use
the saffron, because of the expense. It is excellent warmed up the next
day).
1 fryer chicken, cut up
3 cups cold water
1 teaspoon salt
1 teaspoon MSG(if you can use)
2 teaspoons onion powder
2 packages gf dry instant chicken broth
2 teaspoons pepper
1 ~up gf flour mixture*
Cover chicken with cold water and salt and chill for 1 hour in refrigerator.
Combine herbs, spices, onion powder, seasoned salt, instant chicken broth
and pepper in a blender and mix well. Place mixture in bowl. Add the flour
to the seasonings and mix well. Remove chicken from the water; dip it into
the flour mixture to coat well. Place coated chicken pieces on a plate for 5
minutes. Melt enough shortening or salad oil to make 1 inch depth in large
skillet. Heat to 375 degrees. Fry chicken pieces, turning once every 5
minutes. Be sure to cook chicken until done. Lift chicken out and drain on
paper towels. You can keep the chicken warm in the oven, and serve when all
pieces are cooked.

*Flour mixture:
1/2 cup corn starch
1/2 cup potato starch flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon xanthan gum
1/2 teaspoon gf baking soda
1/2 teaspoon ground red pepper

Kentucky fried spices from many years ago on the Johnny Carson show:
salt (1 teaspoon)
pepper (1/2 teaspoon)
sage (1 teaspoon)
marjoram (1/2 teaspoon)
rosemary (1/4 teaspoon)
paprika (1/4 teaspoon)
tumeric (1/2 teaspoon)
garlic powder (/4 teaspoon)
dried onions (1/2 teaspoon)
pwedered onions (1/4 teaspoon)
saffron
Remember, these are the amounts I used, you may want to adjust the amounts.
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