GLUTEN FREE BATTER FOR CHICKEN RECIPES

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GLUTEN-FREE FRIED CHICKEN RECIPE | SHAUNA JAMES AHERN ...



Gluten-Free Fried Chicken Recipe | Shauna James Ahern ... image

When I was teenager, my brother invited one of his friends over for dinner. His taciturn friend didn't say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You don't need gluten to get that kind of reaction. Here's a fried chicken recipe sure to please even the most difficult member of your family.

Provided by Shauna Ahern

Yield 4 to 6 servings

Number Of Ingredients 16

1 quart buttermilk
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder 
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper 
560 grams All-Purpose Gluten-Free Flour Mix, recipe follows
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grapeseed or vegetable oil)
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

Steps:

  • Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
  • Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
  • Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
  • Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
  • Frying the chicken: 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. Repeat with all the pieces of chicken. 
  • Don't overcrowd the pan. You can always do this in two batches.
  • Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
  • Finishing the chicken: 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.
  • Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE BREAD RECIPE - BBC GOOD FOOD



Gluten-free bread recipe - BBC Good Food image

A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter

Provided by Barney Desmazery

Categories     Side dish

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield Makes 1 loaf (10-12 slices)

Number Of Ingredients 6

400g gluten-free white flour (Doves Farm is available at most supermarkets)
1 tsp salt
7g sachet fast-action dried yeast
284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice)
2 eggs
2 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
  • Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
  • Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

Nutrition Facts : Calories 136 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.52 milligram of sodium

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