Take heart, dear Southern friends, you are not alone in your memories of picnics and dinners with family. Whether it was take-out from your favorite place, or something only your grandma seemed to know how to make, we have finally found a way for you to relive those memories and enjoy this classic food fare again.
Classic Fried Chicken, Gluten-Free, Easy
8-12 chicken legs (and/or other parts)
1 cup of either basic gluten-free flour mix or rice-free gluten-free flour mix (see home page for these mixes)
1 cup of cornstarch
1 Tablespoon garlic powder
1.5 teaspoons salt
1 teaspoon fresh cracked pepper
1 teaspoon paprika
3 eggs mixed with 1/2 cup water
In a large bowl, combine gluten-free flour, cornstarch, and seasonings.
I a medium bowl, combine the eggs and water.
In a heavy-bottom deep skillet, over medium heat, slowly bring about 2 cups (halfway up the sides of skillet) of canola oil or other similar oil that can get up to 350 degrees. Use a thermometer and carefully watch the temperature of your oil throughout the cooking process.
Do not use peanut oil or a vegetable oil that has soy oil in it if you are making this for the allergy crowd. Don’t use corn oil if you have guests with corn allergies. Canola oil seems to be safe for many, but always check.
Wear an apron to protect your clothes.
Do not get distracted with other things, a few minutes of cooking without monitoring can lead to burnt chicken really quickly.
Dredge chicken in egg wash and then in flour and drop into oil.
Cook chicken for 13-15 minutes or until thermometer inserted into cooked chicken registers 180 degrees.