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The way to my Southern men's hearts is definitely with a plate of fried chicken…but we'll get to that in a moment.
Hello friends! Long time no talk. To be honest, it's been crazy here for a few reasons. Travel for work and getting geared up for the kids to start school. Yesterday marked the first day of the boys being back at school! I can't believe we have an 11th grader and an 8th grader! Time has flown by! It's pretty amazing to see how much has changed over just the past 2 years…
me and the boys before school 2012
me and the boys before school 2014
Tony and the boys before school 2012
Tony and the boys before school 2014
Either I shrunk or the boys grew. Also, dang Tony has lost some weight! Also, we painted the house…which I love! Oh and apparently, you can't even get a smile from teenagers. It's all about the smirk. Must be the cool thing to do these days?
Anyway, the past week and a half has been spent with my men. I decided to treat them to some fried chicken for one of their last fun meals. Nothing gets these guys excited like fried chicken! Bob's Red Mill has a new 1 to 1 gluten free flour that you are supposed to be able to use in place of equal amounts of wheat flour. I tried the mix out a couple of weeks ago on a tester recipe for Bob's Red Mill and the guys liked it so much, they wanted me to try it with my fried chicken recipe. I used a mix of my original recipe and the Chick-fil-A clone I made before. They LOVED it! They were sooo happy! This flour is phenomenal! The flavor, texture and ease of use is perfect!
Gluten Free Dairy Free Fried Chicken
4 lbs boneless skinless chicken breast
2 cups Bob's Red Mill Gluten Free 1 to 1 Flour
2 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup almond milk
2 eggs
Peanut oil
Heat enough oil to 350 degrees in an electric skillet or frier to cover the chicken pieces.
Cut the chicken breasts in half or strips. I cut mine in half this time, but next time I am doing strips. Generously salt and pepper the chicken (I think this is a key component along with the double flouring).
Mix the eggs and almond milk in a bowl and set aside. Place the flour, salt, pepper, onion powder and garlic powder in a separate bowl.
Dip the chicken in the flour, then dip it in the egg mixture and then back in the flour to evenly coat each piece. Place on a sheet pan while your oil comes to temperature and all the chicken is coated in flour.
Place chicken in the hot oil and cook until it reaches 170 degrees on an instant read thermometer (your best friend while cooking meat). Flipping halfway through. It took about 25 minutes for a half chicken breast. Place on a paper towel lined platter and allow to rest for 5 minutes.
Also, since the fryer was going, I went ahead and made doughnuts! The flour worked like a charm. I just substituted the two flours in the original recipe with the 1 to 1 flour. It was nice to not have to mix my flours. Funny thing about the doughnut recipe, when I looked it up, I realized I made these originally at the exact same time two years ago. They were some happy men that day. Now I've been told these all have to be on regular rotation in our meals…
I'm sharing these on Gluten Free Wednesday.Labels: breads, breakfast, gluten free, main course, product reviews, quick breads |
