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.
Chicken thighs on the bone
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.
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