If you grew up in the south or in the U.S. for that matter, then fried chicken is ubiquitous. These days it can be found on the corner of pretty much any town in America. It has permeated the culture and dinner tables of every corner and colonial outpost o American society. From the pacific islands to the U.S. military bases of the Middle East you will find Fried Chicken. But what if your gluten free? What if you have celiac disease? Are you destined to a life void of one of Americas most deliciously dirty dinners? I don’t think so. Through many years of trial and error I give you Gluten Free Southern Fried Chicken.
Gluten Free Southern Fried Chicken
A delicious recipe for gluten free southern fried chicken developed over many years.
Equipment
- Cast Iron Skillet
- A pair of Tongs or a stainless steel Spider
- 3 bowls for flour and egg wash
- oven safe pan to hold the fried chicken
Ingredients
- 1 lb Bob's Red Mill 1 for 1 Gluten free flour You can find it at most Kroger grocery stores or your local box store grocer. If not I will provide a link below for you to order it.
- 4 lbs Chicken Thighs Bone-in skin on is a must
- 1 tblsp kosher salt Kosher salt is important, Iodized table salt is too concentrated.
- 1 tsp cracked black pepper
- 4 pinches garlic powder
- 1 tsp paprika
- 1 tsp rubbed thyme
- 2 cups canola oil
- 3 each eggs
- 2 cups whole milk
Instructions
- To prepare the fried chicken as I did, you must first debone the chicken thighs.Turn the thighs skin down, run a knife along the bone that crosses the thigh and dislodge the bone. as you cut the cartilage and bone, be sure to pull all inedible parts away.
- Preheat the oven to 250 degrees
- The trick to seasoning is simple. After the bone and cartilage is pulled away, place the chicken on a plate skin side down.
- combine all of the seasonings as described, from the salt to the rubbed thyme.once they are combined use a pair of gloves to generously rub the seasoning onto the deboned chicken thighs.
- Allow the seasoning to absorb into the chicken for at least 20 minutes under refrigeration
- While the chicken thighs are absorbing the delicious rub, prepare the fryer setup.
- Heat a large cast iron pan on the stove with about 2 cups of the canola oil, or enough to fill the cast iron just under halfway. You can also cook it in a counter top fryer or in simply a pot of oil if you desire.
- Whisk together the eggs and 2 cups of whole milk.
- Prepare three vessels for your fried chicken. 2 with bob's gluten free 1 for 1 flour, and 1 with the egg milk mixture.
- Using a thermometer, insure that the oil either in the cast iron skillet or pot filled with oil reaches 375 degrees.
- I always go 25 degrees higher as when food products are dropped into the fryer, or any home fryer for that matter, the temperature drop is significant and instant. the lower the temperature goes below about 330 degrees the greasier the end product will be.
- Dip the chicken in the first vessel with just the flour mixture making sure the chicken is evenly coated.
- Dip the chicken then into the milk egg mixture and allow to soak for 30 seconds.
- Dip into the third vessel of flour and give it a rubby rub rub to massage the flour into the soaked chicken thigh.
- At this point gently drop the chicken into the hot oil and fry for 8 minutes. If your using cast iron flip halfway through.
- Make sure each piece reaches 165 degrees.
- If you are cooking the chicken in more than one batch then simply pile it on another cast iron pan or oven safe vessel lined with paper towels and place in the oven to hold
- Enjoy!
