Gluten Free Fried Chicken Recipe

This Gluten Free Fried Chicken Recipe sounds so wonderful, you’ll want to try this recipe even if your not concerned about being Gluten Free!


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Gluten-Free Fried Chicken – http://www.foodnetwork.com

I found the original recipe over at The Food Network and have included Watkins Products where possible, to make it even better!

Note due to current availability, and differing Article Product numbers, of some Watkins Products, I’ve included an ingredients list for both Canada and USA.

Watkins USA – Ingredients

1 quart buttermilk
1 tablespoon Watkins Paprika Article No. 00612
2 Teaspoon Watkins Onion Powder Article No. 00610
2 Teaspoons Watkins Garlic Peppercorn Grinder Article No. 00533
1 Teaspoon Coarse Sea Salt Article No. 00531
560 grams all-purpose gluten-free flour mix
1 tablespoon Watkins Smoked Paprika Article No. 00619
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup Watkins Original Grapeseed Oil 01535

Watkins – Canadian Ingredients

1 quart buttermilk
1 tablespoon Paprika
2 Teaspoon Watkins Onion & Garlic Pepper Article No. 32006
2 Teaspoons Watkins Garlic Peppercorn Grinder Article No. 00533
1 Teaspoon Watkins Coarse Sea Salt Article No. 00531
560 grams all-purpose gluten-free flour mix
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup Watkins Original Grapeseed Oil 01535

In the absence of Smokey Paprika, I’d use Watkins BBQ Sauce for my chicken after it’s cooked, as it has a nice slightly sweet smokey taste.

I’ve also opted for Watkins Grape Seed Oil, not just because it’s Watkins, but because Watkins all-natural grapeseed oil is lower in saturated fat and higher in unsaturated fats than nearly all other oils. One of the only foods shown to both lower LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol, its antioxidant content makes it not only healthy, but very stable. A high smoke point makes it perfect for grilling or sautéing.

So, here are the directions…

Directions:
Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.

To make the batter, whisk the buttermilk with the dry herbs & spices
(Save a pinch, or two, of the herbs & spices to mix with the flour)

Making the flour: Whisk together the flour and the remaining pinch, or two, of herbs and spices

Set a large cast-iron skillet on medium-high heat. As the pan is heating, pour the oil into the hot pan, and line up the chicken, the bowl of batter, and the spiced flour, for dipping your chicken pieces in the batter and coating with the flour.

When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil.

Flip the chicken pieces when the bottoms are nicely browned.

Don’t overcrowd the pan. You can always do this in two, or more, batches.

When both sides are browned, put the chicken pieces onto the prepared baking sheet.

When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.

For more great recipes visit the foodnetwork.com

To find Your Favourite Watkins Products, please visit our …

Canadian Watkins Online Store

Or, visit our …

Watkins Online Store for the USA

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