BACK TO SEARCH RESULTS
|
GLUTEN-FREE FRIED CHICKEN
|
| Chef/Owner Ina Pinkney |
| Ina's - Chicago, Ill., USA |
|
|
| Yield: 16 servings |
| Menu Price: $17.99; Food Cost/Serving: 35% |
|
| White rice flour | 5 Lb |
| Brown rice flour | 1 Lb |
| Sweet white sorghum | 1 Lb |
| Tapioca flour (or tapioca starch) | 10 Oz |
| Potato starch | 7 Oz |
| Kosher salt and freshly ground black pepper | as needed |
| Garlic powder | as needed |
| Chickens, 3- to 3 1/2-lbs, cut into 8 pieces | 8 each |
| Egg whites, lightly beaten | 24 each |
| Canola oil, transfat-free, high oleic | as needed |
| Instructions: |
| 1. To make coating mixture, combine white and brown rice flours, sorghum flour, tapioca flour and potato starch. Season with salt, pepper and garlic powder and reserve. |
| 2. Dredge chicken pieces in coating mixture, then dip into egg whites. Return pieces to flour mixture, packing it on, then gently shake off excess. |
| 3. Fry chicken, skin-side down, in 275-degree F oil. Fry pieces untouched for 10 to 12 minutes to allow crust to set up. |
| 4. Continue cooking chicken pieces to an internal temperature of 165 degrees F, about 15 to 18 minutes total for wings, 20 minutes total for legs and thighs and 20 to 25 minutes total for breasts. Drain on a rack and serve. |