The first thing my husband thought of when he went gluten free was no fried chicken :( He could eat fried chicken every day! He no longer "cheats" and goes to KFC. Several family members have eaten this chicken recipe and couldn't tell the difference. The taste similarity between this chicken and fried chicken that is not gluten free is one of the things that finally prompted my father-in-law to get tested for celiac himself. If he could eat this well, then having celiac would not be as bad as he thought. The 30 minutes of refrigeration AFTER the coating, and a good cast iron skillet is the secret to the crispiness. The beautiful golden color comes from my seasoning mix.
 |
| Yum!!!!! |
1 cup tapioca starch
1 cup of canola oil
12 wingettes
Seasoning Mix - coming soon in another post
1) Rinse chicken with cold water.
2) Season the wingettes to taste.
3) Pour on the tapioca starch.
4) Coat them well with the tapioca starch.
5) Sit in the fridge for at least 30 minutes.
After 30 minutes pour about a cup of oil in an iron skillet and preheat on medium high. You don't want to cover the chicken pieces fully in oil, only half way. As the oil is preheating take the chicken out of the fridge and shake a few times. When the oil is ready, place the chicken in the oil and turn every 4 minutes until they are done. Don't forget to shake off extra flour. Takes about 20 minutes. The small pieces will start to float when done.
(All Rights Reserved)
Copyright © 2010 
All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).
