Fried Chicken


I was mourning not being able to have fried chicken due to my wheat allergy. I love a light, crispy coating on my chicken and consider my simple fired chicken a specialty. I am so happy to say that I made my fried chicken using the King Arthur gluten free multi-purpose flour and it was PERFECT as a coating for my chicken. Here is my simple way to fry chicken:

rinse chicken pieces in water and shake off excess
lightly coat with King Arthur gluten free multi-purpose flour
Add to deep pan with melted shortening on high heat - have enough shortening to go half-way up the pan
salt the top of the chicken liberally
when the side in the hot fat (I use Criscso) is nicely browned, turn over
Cover the pan and turn to low. Let cook for 12-15 minutes
Uncover the pan and turn the heat back on high. Salt the top side of the chicken liberally. You have now salted both sides of the chicken
Crisp up both sides of the chicken - about 2-3 minutes on each side, and drain on a rack


Some people marinate their chicken or soak in buttermilk or season the flour. For basic chicken, just follow the recipe above.

badge posted by: cheatthewheat on December 26, 2013 at 10:01 pm in Baking, gluten-free
tags: chicken
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reply by: dachshundlady on December 27, 2013 at 7:42 am

That sounds delicious. My daughter is gf and I often use KAF gf multi purpose flour. This week I made gf Sicilian fruit and nut filled cookies by adapting a recipe using gf cake mix, reducing fluid and adding the gf flour. They are great!