Guest guest Posted September 4, 2001 Report Share Posted September 4, 2001 Hi friends, Last night I made GFCF fried chicken . . . it was a huge hit . . . and since GFCF kitchen successes are SO RARE around my house (ahem) I wanted to share the good news with all! I modified a recipe found in Roben Ryberg's " The Gluten-Free Kitchen, " which is a really great resource. She uses potato starch flour and cornstarch as her staples throughout the book, rather than rice flour. A nice change. Here's my recipe: 3 lbs. frying chicken 1 cup cornstarch 1 cup potato starch 1 tsp xanthan gum 1 tsp baking soda 2 eggs GFCF seasonings to taste (I used salt, pepper, Old Bay) I drenched the chicken in egg, then coated with above ingredients and deep-fried at 375-degrees for 10-15 minutes. The breading didn't come out as dark as what you would normally expect . . . other than that, this recipe produced flaky, delicious fried chicken. Woohoo!!!! -BJ in polis, MD Quote Link to comment Share on other sites More sharing options...
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