Here is a recipe for allergen-free, gluten-free fried chicken! Bread the chicken with rice flour and cook in palm shortening for a real food version of the classic.
I think I’ve told you before: I don’t fry food. It’s not that I don’t enjoy fried foods or think they are a big “no-no.” It’s simply that I’ve been been able to fry–namely, I’ve never been able to fry chicken.
So I figured out how to bake a delicious “almost”-fried chicken dish. And my hubby, whose favorite food happens to be fried chicken, loved it just as much.
And my “almost”-fried chicken bit the dust.
I had to get out of my “baking” zone and learn how to fry some chicken–and some gluten-free, dairy-free friend chicken at that–so the WHOLE family could eat it!
My discovery was that frying chicken isn’t so bad after all. You see, I had only attempted it once or twice before, and the memories of the smoke-filled kitchen and having to open all the doors and windows to air out the house in the dead of winter–well, it had given me a mental block when it came to frying.
But my rice flour fried chicken recipe below is now even easier than my “almost”-fried chicken tenders. Imagine that!
Rice Flour Fried Chicken
- 1-2 cups brown rice flour
- several dashes paprika (less than 1 tsp. per cup unless you like your fried chicken really spicy!)
- dash of salt
- dash of pepper
- 1 cup of rice milk
- palm shortening or other oil for frying (plenty to fill a large, deep skillet)
- chicken pieces (I usually use legs or cut breasts into strips, which cook really quickly.)
- Rinse chicken and pat dry. Set aside.
- Combine brown rice flour, paprika, salt and pepper in one bowl and pour milk into another bowl.
- Drench chicken pieces in milk.
- Coat chicken in the flour mixture; set aside.
- Melt several heaping tablespoons of palm shortening in large skillet on medium heat.
- Fry chicken on medium heat for about 15 minutes on each side. (Less time for boneless chicken!) Then, turn the burner off and let chicken sit in the skillet an additional 15 minutes. (Be sure to check to make sure the chicken is completely cooked through before serving! Thicker pieces will obviously take longer.)
- Don't turn heat too high. The chicken will quickly burn if the skillet/oil/chicken gets too hot. (Believe me! I know!)
- Use PLENTY of oil. If the oil looks like it is getting too low, I will keep adding more oil. You can't have too much oil when frying. ? (At least you can't in my limited experience!)
- Add this recipe to your Plan to Eat recipe book here.