Gluten Free Dairy Free Fried Chicken Food

GLUTEN-FREE DAIRY-FREE FRIED CHICKEN

Steps:

• In a large bowl, combine the water and salt, stirring until the salt dissolves.
• Add the chicken pieces to the brine and refrigerate for 2 to 8 hours.
• When you're ready to fry the chicken, preheat the oven to 350°F (177°C). Place a wire rack inside a rimmed baking sheet.
• Drain the chicken and thoroughly pat it dry with paper towels.
• In a medium bowl, whisk the coconut milk and vinegar together.
• In a large bowl, stir the flour, starch, salt, garlic powder, paprika, and cayenne together.
• Working with 1 piece of chicken at a time, dip it into the coconut milk and vinegar mixture and let the excess drip off. Dip the chicken into the flour mixture, turning to completely coat all sides. Set the prepared pieces on a large plate.☞TESTER TIP: For a thicker, crunchier coating on the fried chicken, repeat the dipping process a second time for each piece of chicken, using both the liquid and the dry mixtures again.
• In a large skillet over medium heat, combine 1/4 cup each coconut and olive oils and heat until lightly bubbling but not smoking. You should have about 1/4-inch (6-mm) oil in the skillet.
• Working in batches with 3 to 4 pieces of chicken at a time, fry the chicken until deep golden brown, 4 to 6 minutes per side. Transfer to a paper towel-lined plate to drain.
• Repeat the frying process with the remaining chicken, wiping out any burnt or crusty bits between batches, and adding more oil as needed to maintain a depth of about 1/4-inch.
• When all of the chicken has been fried and drained, transfer it to the prepared rack and bake, until it reaches an internal temperature of 165°F (74°C), about 25 minutes.
• Let rest for 5 minutes before serving.

GLUTEN-FREE FRIED CHICKEN

Steps:

• Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
• Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
• Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
• Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
• Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
• Don't overcrowd the pan. You can always do this in two batches.
• Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
• Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.