fried chicken

mncampisano

Can you use the Gluten free all purpose flour for coating fried chicken? Can you use it for fried eggplant? My grandson can't have wheat and oats. He loves fried chicken. He love breaded eggplant.

Thanks

Michele

badge posted by: mncampisano on October 16, 2010 at 9:38 am in Q & A
tags: jamma
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reply by: kidpizza on October 16, 2010 at 11:45 am
kidpizza

MNCAMPISANO:

Good morning to you. This is my feeling about your inquiry. In the culinary application of breading & deep frying, the gluten in regular flour is not activated nor a requirement. Sooo, use the flour that you wish to use.... it is "NO MATTER" I do not know if Corn flakes has any wheat flour in or not...But & however, if it doesn't use that for breading after you pass it thru the food processor. Just a thought.
Good luck & enjoy the weekend.

~KIDPIZZA.

reply by: bocca on October 23, 2010 at 2:17 pm
bocca

Sweet rice flour is used as a coating for frying foods. Corbet Fish House in Portland offers gluten free fried fish using sweet rice flour.

reply by: beachdee on October 25, 2010 at 12:21 pm
beachdee

To follow on KidPizza's suggestion... if you wanted something crispier, more like panko, I've seen recipe using Rice Chex-like cereal that's been whirled in the food processor or blender. Word of caution about either corn flakes or any other ingredient -- check the package to make sure it was processed in a facility that says there's no possibility of cross-contamination due to that factory also being used for some of the intolerant foods. Shopping at in the natural foods section of a larger store, or a natural foods store such as our local PCC co-op, usually has a larger selection of specifically-labeled Gluten-Free products to choose from. Our store now offers very many products, and if you do a search on-line, you'll see lots and lots of ideas and shared recipes and info about cooking gluten-free, including breading ideas. Think of all the good eating, to experiment and find the favored breading! ;)
-BeachDee

reply by: Mike Nolan on October 25, 2010 at 1:01 pm
Mike Nolan

White rice flour, cornstarch, egg (or just egg yolk) and water make a pretty good tempura batter, although I like the suggestion of using sweet rice flour. For chicken I think I'd want to add some seasoning to it, too.

The next time my daughter-in-law is visiting, I may try experimenting with a beer batter using some gluten free beer.

reply by: bocca on October 26, 2010 at 2:35 am
bocca

Oh I'm really liking the Chex cereal idea. Thankfully Chex has gluten free cereals, the corn, rice and honey are anyways. There was a chocolate but I don't see that one anymore.
Back to the coating Billy's been wanting fried chicken and I keep putting it off because I've not figured out the coating yet!

reply by: bocca on October 26, 2010 at 2:36 am
bocca

Mike if you end up making this I want to hear the details.
I keep putting off making fried chicken, I'm just not sure what the best method would be.
The beer idea sounds even better.

reply by: Mike Nolan on October 26, 2010 at 9:40 am
Mike Nolan

They usually visit around Christmas, so I'll be in gluten free mode then, or maybe a few weeks ahead of that to get back in practice with GF baking methods. Fried chicken isn't part of my usual repertoire, but that may just mean I have less to unlearn. :-)

BTW, Peter Reinhart put up a blog post a few weeks back in which he says he's working on a GF cookbook.

reply by: Mike Nolan on October 26, 2010 at 9:43 am
Mike Nolan

Chocolate Chex still shows up on the Chex web site, I'll have to look to see if it is still on the shelves locally.

My daughter in law likes a flax cereal, I wonder how that would work for breading?

reply by: beachdee on October 26, 2010 at 11:11 am
beachdee

I saw many recommendations on-line using the rice flour as bocca first recommended. I'm thinking (oh-oh, look out) that Bob's Red Mill Brown Rice Flour with some of his Almond Meal/Flour mixed in would make some rockin' breaded, fried (either in pan or baked-fried) chicken! (I only bake-fry anymore, still comes out crispy and not nearly as greasy).
-BeachDee

reply by: Mike Nolan on October 26, 2010 at 12:49 pm
Mike Nolan

Almond meal sounds interesting too.

I've tried bake-frying a few times, it's certainly less greasy than pan frying, but the crispness isn't quite there for me, what's your secret?

(My wife doesn't care, she peels most of the skin/crust off anyway.)

reply by: kidpizza on October 26, 2010 at 1:06 pm
kidpizza

CHICKEN CACCIATORA IS THE SECRET & THE ANSWER.

reply by: Mike Nolan on October 26, 2010 at 1:34 pm
Mike Nolan

I prefer chicken marsala, myself, though I made some tarragon chicken a while back that was pretty good, and I've got plenty of fresh tarragon right now, since I just brought the herb pots inside for the fall/winter. (Or at least I liked it, I think my wife and son weren't quite as enthusiastic about it.)

reply by: bocca on October 28, 2010 at 11:55 am
bocca

OH my gosh love chicken marsala and whats the chicken dish with lemon and capers, I need that!

reply by: bocca on October 28, 2010 at 11:56 am
bocca

The almond meal or peanut meal or any nut meal would be awesome. I've made oven baked chicken this way, peel the skin off and top the chicken piece with herbs/spices and nut meal. YUM

reply by: bocca on October 28, 2010 at 12:00 pm
bocca

BTW, Peter Reinhart put up a blog post a few weeks back in which he says he's working on a GF cookbook.

I just saw this. That ought to be great. I would hope that an expert could come up with something good, he knows bread in the first place so he knows what we are missing. I really am starting to dislike trying to bake yeast breads gf, something in them just is gross. A tendency toward soggy softness and there's always a flavor I can't put my finger on what but it grosses me out every time.

reply by: Mike Nolan on October 28, 2010 at 12:25 pm
Mike Nolan

Sounds like a chicken piccata, bocca.

reply by: bocca on October 28, 2010 at 1:08 pm
bocca

Yup, thats it. Any good recipes?

reply by: Mike Nolan on October 28, 2010 at 1:38 pm
Mike Nolan

There are probably lots of recipes out there, but I've never made a piccata, though I've ordered it in restaurants.

In general, I prefer dishes like Chicken (or Veal) Marsala and Veal Zurich.

There's a chicken piccata recipe on the OBC, but it doesn't use capers.