Monday, March 30, 2015

Pan- Fried Chicken, allergy free

Fried chicken. 
The very words makes one's mouth water. I can hear the crackle and sizzle of the skin frying... Yum. 
 Below is a time- honored method of frying chicken. The ingredients have been changed to protect the allergic

Pan-Fried Chicken
Chicken thighs on the bone
Olive oil
Rice Dream 
Pie crust flour and cake flour--Mix it half and half in a mixing bowl 
   I use Gluten Feee Pantry brand
Liberally salt and pepper the flours

Soak a couple chicken thighs in a bowl of Rice Dream-- a few minutes is fine

Coat the thighs in the flour mixture. I use a bowl and transfer the chicken piece by piece to the flour bowl and turn and cover the chicken. 

During this time heat the oil in a frying pan-- use enough to fill the pan halfway up side. 
 Heat oil slowly starting on medium and raising to high heat as the oil heats.
The oil is hot enough when a drop of water sizzles when you drop it into the pan. 

Put up to three thighs in the pan-- just make sure the oil doesn't spill over sides. Let them cook for 6-8 minutes, then turn over. ( I use tongs) Let them cook another 6-8 minutes. And, skin should be crisp and golden brown. 
To check internal done-ness:
Stick thick part of thigh with a knife -- juices should run clear. 

Using tongs, take chicken pieces out of pan and place on paper towels to drain. 

And eat!