sufficientforme
Almost Self-Reliant
- Joined
- Oct 8, 2008
- Messages
- 969
- Reaction score
- 0
- Points
- 104
I just wanted to share a recipe we had tonight. Our whole family enjoyed this not so healthy but comfort food dish. It turned out really crispy and was hard to distinguish that it was GF/DF.
Ingredients
* 1 cut up whole chicken
* 1/2c cornstarch
* 1/2c potato starch
* 1/2t salt
* 1t pepper
* 1/2t Xanthan gum
* 1/2t baking soda
* 1/2t ground red pepper or around a teaspoon of thyme,
oregano and garlic powder, just throw in your favs.
* peanut or vegetable oil. Oil should be about 3/4" deep in pan.
Directions
Earlier in the day rinse the chicken and put in a bowl 6 tablespoons of table salt with 3 quarts of water (I just eyeball it) This makes the meat very moist, don't skip this step. Minimum of 2 hours.
1. Rinse chicken, leave wet.
2. Place all dry ingredients into a large freezer bag. Shake to mix well.
3. One at a time place chicken pieces in bag and coat well with dry mixture. Put in fridge on a cooling rack over a cookie sheet for 1-2 hours. Next time I am going to just let rest 10 minutes and see if it has any affect on the outcome.
4. Preheat oil in a cast iron pan to 365*
5. Place coated chicken in frying pan (skin side down first) and fry covered for 5 minutes, uncover and cook for additional 5-10 depending on doneness. (make sure your oil is not too hot or it will burn skin and undercook meat. Turn over and cook for 10 more minutes.
5. Remove from oil and place on a cooling rack for 5 minutes before serving.
Hope you enjoy.
Ingredients
* 1 cut up whole chicken
* 1/2c cornstarch
* 1/2c potato starch
* 1/2t salt
* 1t pepper
* 1/2t Xanthan gum
* 1/2t baking soda
* 1/2t ground red pepper or around a teaspoon of thyme,
oregano and garlic powder, just throw in your favs.
* peanut or vegetable oil. Oil should be about 3/4" deep in pan.
Directions
Earlier in the day rinse the chicken and put in a bowl 6 tablespoons of table salt with 3 quarts of water (I just eyeball it) This makes the meat very moist, don't skip this step. Minimum of 2 hours.
1. Rinse chicken, leave wet.
2. Place all dry ingredients into a large freezer bag. Shake to mix well.
3. One at a time place chicken pieces in bag and coat well with dry mixture. Put in fridge on a cooling rack over a cookie sheet for 1-2 hours. Next time I am going to just let rest 10 minutes and see if it has any affect on the outcome.
4. Preheat oil in a cast iron pan to 365*
5. Place coated chicken in frying pan (skin side down first) and fry covered for 5 minutes, uncover and cook for additional 5-10 depending on doneness. (make sure your oil is not too hot or it will burn skin and undercook meat. Turn over and cook for 10 more minutes.
5. Remove from oil and place on a cooling rack for 5 minutes before serving.
Hope you enjoy.
