FRIED CHICKEN THIGHS WITH SPICY SLAW | GLUTEN-FREE FRIED ...
Michael Symon shares his "flour-free" (gluten-free) fried chicken that's so crunchy, your next-door neighbors might hear you eating!
Provided by Michael Symon
Number Of Ingredients 23
Steps:
- In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
- Season with a pinch of salt and a twist of pepper
- Add the cabbage, carrot, jalapeno, and scallion and toss to combine
- Add the sesame seeds and refrigerate the slaw until needed
- In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
- Season both sides of the chicken with a few pinches of salt and twists of pepper
- Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
- Shake off the excess
- Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
- Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
- Set over medium-high heat and heat oil to 360°F
- In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
- Add the vodka and water or seltzer and stir until no lumps remain
- Let stand for 1 minute
- When the oil is hot, dip the chicken into the batter and allow the excess to drip off
- Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
- Remove using a slotted spoon and drain on a plate lined with paper towels
- Season with a few pinches of salt
- Serve immediately with the slaw
FRIED CHICKEN THIGHS WITH SPICY SLAW | GLUTEN-FREE FRIED ...
Michael Symon shares his "flour-free" (gluten-free) fried chicken that's so crunchy, your next-door neighbors might hear you eating!
Provided by Michael Symon
Number Of Ingredients 23
Steps:
- In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
- Season with a pinch of salt and a twist of pepper
- Add the cabbage, carrot, jalapeno, and scallion and toss to combine
- Add the sesame seeds and refrigerate the slaw until needed
- In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
- Season both sides of the chicken with a few pinches of salt and twists of pepper
- Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
- Shake off the excess
- Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
- Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
- Set over medium-high heat and heat oil to 360°F
- In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
- Add the vodka and water or seltzer and stir until no lumps remain
- Let stand for 1 minute
- When the oil is hot, dip the chicken into the batter and allow the excess to drip off
- Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
- Remove using a slotted spoon and drain on a plate lined with paper towels
- Season with a few pinches of salt
- Serve immediately with the slaw
CHICKEN PICCATA PASTA TOSS RECIPE | RACHAEL RAY | FOOD NETWORK
Deselect All. 2 tablespoons extra-virgin olive oil. 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces. Salt and pepper. 1 1/2 tablespoons butter
From foodnetwork.com
From foodnetwork.com
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CHICKEN PICCATA PASTA TOSS RECIPE | RACHAEL RAY | FOOD NETWORK
Deselect All. 2 tablespoons extra-virgin olive oil. 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces. Salt and pepper. 1 1/2 tablespoons butter
From foodnetwork.com
From foodnetwork.com
See details