GLUTEN FREE CHICKEN SALAD RECIPE RECIPES

Name: Gluten-Free Fried Chicken
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 quart buttermilk; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons onion powderu00A0; Kosher salt and cracked black pepper; Kosher salt and cracked black pepperu00A0; 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

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

Ingredients

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 HEARTY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM

Gluten-Free Hearty Chicken Pot Pie Recipe - BettyCrocker.com image

Everyone can enjoy chicken pot pie with this recipe. It’s chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it’s readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups Progresso™ chicken broth
1 teaspoon gluten-free seasoned salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 300 , CarbohydrateContent 30 g, CholesterolContent 85 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 15 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 6 g, TransFatContent 1/2 g

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