Wheat & Sugar-Free Cookbook: Top 100 Healthy Wheat and Sugar-Free Recipes To Lose Weight & Have More Energy: (Wheat Free Cookbook, Sugar Free Cookbook, Wheat Free Recipes, Baking, Wheat Belly) by E. Reese Michael

Author:E. Reese, Michael
Language: eng
Format: azw3
Tags: sugar free cookbook, wheat free cookbook, sugar free desserts, wheat free recipes, wheat free baking, wheat free diet, sugar free recipes
Published: 2015-01-10T16:00:00+00:00

Crispy Country-Style Fried Chicken

Makes: 6 to 8 servings Ingredients:

1 quart buttermilk

3 to 4 lbs. of chicken (cut up into pieces for frying)

3 large eggs

1 tsp. Tabasco

1 cup superfine white flour (can also substitute with brown rice flour)

1/3 cup tapioca starch (can also substitute with potato starch)

1 tsp. garlic powder

1 tsp. paprika

1 tsp. sea salt (plus more for seasoning chicken)

½ tsp. freshly ground black pepper (plus more for seasoning chicken)

Vegetable oil for frying

Instructions:

Pour buttermilk onto a baking dish. Submerge the chicken in the buttermilk and cover the baking dish with a plastic wrap. Let the chicken marinate in the buttermilk for at least 2 hours, or leave it in the fridge overnight. You may poke the chicken with a fork or knife in a few places to let the chicken meat absorb the buttermilk.

After marinating, pat the chicken dry with paper towels. Season with a liberal amount of salt and pepper then set aside.

In a small bowl, whisk the eggs with the Tabasco. In a separate bowl, combine the flour, starch, garlic powder, paprika, salt, and pepper.

Take a piece of chicken then dip into the egg and Tabasco mixture. Shake off any excess egg, and then put into bowl with the flour mixture. Coat the chicken well by pushing the flour mixture into it. Put the coated chicken on a plate then do the same thing with the rest of the chicken. Let the coated chicken sit for about 5 minutes then coat it again in the flour mixture, one at a time.

Pre-heat oven to 200° F, line a baking sheet with some paper towels, and arrange a cooling rack on top.

In a Dutch oven or deep frying pan, pour enough vegetable oil so it reaches halfway up the pan. Heat the oil to 380° F; you may check the temperature with a candy or frying thermometer. Carefully lower the coated chicken pieces into the pan, cooking in batches and making sure that you do not crowd the pan. Let it fry for 4 minutes, flip, then cook for another 4 minutes. Try to keep the oil temperature at 380° F., adjusting the temperature if necessary.

Remove the chicken from the pan and transfer to the cooling rack on top of the baking sheet. Place the baking sheet with the cooked chickens into the oven, just to keep them warm and crispy while you cook the next batch of chicken.

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