Directions: |
Directions:Brine the chicken by placing the meat in a large bowl.
Pour in 2 1/2 quarts of water. Add and 1/2 cup kosher salt or 1/4 cup sea salt. Place mixture in the refrigerator for 3 1/2 hours. After which drain and pat each chicken piece dry.
Preheat oven to 325º F. Grease a baking dish large enough to hold all the chicken in one layer with butter or oil. Use two baking dishes if one can not hold all the meat.
Place three large shallow bowls onto the dredging area. Add 1 cup of flour and to bowl on the left and mix thoroughly. Add eggs to the middle bowl. In a large freezer bag, add the remaining flour, spices (salt and pepper, paprika, garlic power, onion powder and cayenne pepper). Close the bag and shake vigorously to combine the spices with the flour. Pour spice mix into the bowl on the right.
Individually dip each piece of chicken the bowl on the left, coating on all sides. Remove excess flour by shaking gently. Dip flour-covered chicken into the egg until it is covered on all sides then allow excess liquid to drip off. Place two pieces at a time inside the freezer back and shake until chicken is fully covered with seasoning. Place chicken in cling wrap and let sit for one hour.
Place the prepared baking dish next to the dredging area.
After one hour remove the chicken from the cling wrap, repeat the process of dipping in egg and shaking in the seasoned flour.
Shake off excess seasoning and place chicken into the prepared baking dish(s).
Bake chicken for 20 minutes, or until the coating turns light brown then remove from oven.
In a large skillet, heat enough oil to submerge chicken halfway over medium-high heat. Fry all pieces, turning once until thoroughly cooked, about 7 minutes per side.
Note: If using an instant-read thermometer, the temperature should read 175º F at the thickest point of dark meat, and 165º F at the thickest point of white meat).
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Personal
Notes: |
Personal
Notes: There’s not much difference between gluten-free or the traditional wheat battered fried chicken taste-wise. However, gluten free batter does ten to crack and fall off the chicken.
Because wheat flour is not used in gluten free fried chicken, dark meat is best. However, if you prefer white meat, it works fine with this recipe too. You will need to bake large chicken breasts for an extra five to 10 minutes. .
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This recipe for Miss Ollie’s Fried Chicken is from