GFC–Glutarded Fried Chicken

Prepare to fry, Chicken…

Greetings Glutards!  Have you ever just had a craving for fried chicken?  It can’t just be me, right?  Deep fried meats are instilled in us all.  It’s part of the American dream.  Hell, fried chicken put Kentucky on the map.  Sadly, most preparations call for flour.  Since flour is now my new mortal enemy, I went off to Whole Foods to find a way to get the gluten out of my deep fried deliciousness.

For this recipe, you are going to need a Dutch oven, or a heavy (cast iron) skillet.  The reason being is cast iron cookware holds heat better than other mediums.  This helps keep your frying oil at the right temperature.  I also would suggest a food thermometer that is suitable for frying so you can keep an eye on the oil temp.  I finally got a Dutch oven for Christmas, so this will be it’s debut in my kitchen.  He is purple. so I am affectionately calling him “Grimace”.

*The coating recipe comes to you from Alton Brown.  I modified it to be Celiac safe, but the spices used are the same*

Here’s what you’ll need:

• Chicken (duh) – Legs, thighs, whatever you’d like. 
• 2 Cups milk – You can use buttermilk if you’re feeling that kinda way
• 2 TBSP kosher salt  *Tip: you may want to add less than Alton suggests*
• 2 TBSP paprika
• 2 TSP garlic powder
• 1 TSP cayenne pepper
• 1 Cup corn flake crumbs – I got mine at Whole Foods
• Pamela’s Baking Mix, for dredging – You could also use gluten free flour, but the Pamela’s turned out great for me.
• Frying oil – Dealer’s choice here.  Pick your favorite fat and lets go.

Here’s how ya do:

Start by filling your Dutch oven (Grimace) with your frying liquid.  You want it to be about 1-2 inches deep.  Place Grimace on the stove and put some heat on under him.  You want the oil to be up to 325 degrees.  My little thermometer has a clip on it, so I just stuck it to Grimace and could check the temp easily.  Also, preheat your oven to 350 degrees.  You’ll find out why in a bit.

In a medium bowl, mix your corn crumbs, salt, paprika, garlic, & cayenne.  Make sure the mixture is well incorporated.

Set up 2 more bowls on your counter.  One will have your milk, the other will hold your Pamela’s mix.

Check up on Grimace.  When he has reached 325 degrees (try not to go too much higher than this)  then we are ready to party…

Take a piece of chicken and dredge it in the Pamela’s mix.  Make sure to coat the whole thing.  Shake off any excess.

Dip this chicken completely in the milk.  This will cause the Pamela’s to turn into a sticky paste.  Damn, my hands look fat on camera…

Finally, dip your sticky chicken into your spiced corn crumb mixture.  Roll it around like Madonna singing “Like a Virgin” to coat the whole thing.

Take your coated chicken and GENTLY place it in your hot oil.  Be very careful.  Hot oil is dangerous, gurl.  Be sure to periodically check the oil temp.  You don’t want it to go too high or low on ya.

Now, here is where Alton and I really differ.  He says to fry your chicken for 10-12 minutes on each side.  That’s 20-24 minutes total.  With this corn coating, that would blacken your chicken.  I suggest frying each piece for 6-7 minutes per side.  After this, I took the chicken and placed it in the oven on a non-stick baking sheet.  Put it in the oven for 15-20 minutes at 350 degrees to finish cooking your chicken without burning the sh*t out of your extra tasty coating.  The internal temp of the chicken should be around 180 degrees to be fully cooked.

After a short vaca in the oven, you’ll be ready to enjoy some finger lickin’ chicken that even the Colonel would be proud of.  Serve it with your creamy mashed potatoes that we made on Wednesday and possibly a vegetable.  Hell, with fried chicken this good, who needs veggies?

Coat.  Fry.  Bake.  Enjoy.  Let me know what you think!  What should I make for next week?

Glutardedly Yours,

 

~Tim

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