Gluten Free Kentucky Fried Chicken Style Coating Food
BUTTERMILK FRIED CHICKEN ( GLUTEN FREE)
Marinating the chicken in buttermilk is the secret to making this Southern-style fried chicken tender and juicy.
Provided by tanish
Categories Free Of...
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a large bowl, add enough buttermilk to cover the chicken.
- Cover with saran and marinade for several hours or ideally overnight.
- Combine the gluten flour and seasonings.
- You may not use all the seasoned flour so evenly spread some on a plate (add more as needed).
- Dredge each chicken piece in the flour, evenly coating, shake off the excess.
- Fill a large skillet with 1 inch of oil. When hot, fry the chicken in batches until golden brown, about 5 minutes , turn to evenly brown.
- Do not overcrowd the pan.
- Drain on wire rack on cookie sheet. Draining on paper will make it soggy and greasy.
- Arrange the chicken on a lightly oiled baking sheet.
- Finish in a pre-heated 350F oven until the juices run clear and no longer pink near the bones; about 10-15 minutes.
- Time may vary depending on the size of the chicken pieces.
- Amounts of seasoned flour can be save for future use.
- Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Nutrition Facts : Calories 1519.7, Fat 141.9, SaturatedFat 17.7, Cholesterol 214.5, Sodium 1264.7, Carbohydrate 10.6, Fiber 0.7, Sugar 9, Protein 51.9
KENTUCKY-STYLE FRIED CHICKEN
When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is *nothing* like take-out food. This is NOT a copycat recipe for Colonel Harland Sanders' world-famous Kentucky Fried Chicken. If you are in the mood for take-out chicken, please pass this recipe on by. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits. Don't forget the cream gravy! Cooking time approximate
Provided by Molly53
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam or poach chicken until tender (I like to poach it in chicken stock); dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed).
- Just before frying, make a batter of the remaining ingredients.
- Preheat fat or oil to 380°F.
- Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.
Nutrition Facts : Calories 949.9, Fat 56.8, SaturatedFat 17, Cholesterol 298.9, Sodium 993.2, Carbohydrate 39.1, Fiber 1.3, Sugar 0.2, Protein 65.7
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