Thursday, September 8, 2011

Gluten Free Fried Chicken

Crispy on the outside, full of flavor on the inside. I use a meat tenderizer because I find that our pastured chickens can be a little tough for fried chicken since they run around the yard all day while they are growing. Store-bought, caged chickens are already tender and don't require this step.

1 pastured fryer, cut up
1 T papaya enzyme(meat tenderizer)
1/2 t sea salt
Seasoned Salt
2 cups Arrowhead Mills Gluten Free All Purpose baking mix
2 T paprika
1 T chili powder
1 t black pepper

1 T garlic powder
1/2 tsp sea salt
Grass-fed lard

The How To's:
Place the cut up chicken in a large glass bowl and cover with ice cold water mixed with the tenderizer and salt. Refrigerate for the day.
When ready to cook, take a large cast iron skillet with a lid and put enough lard in the pan to make about an inch of hot fat. Heat the fat on a medium high burner. You want the fat good and hot before you start frying your chicken. Keep the lid on until you are ready to start frying.
Combine your baking mix, paprika, chili powder, black pepper, salt and garlic powder in a deep bowl. Whisk together to blend well and set aside.
Preheat oven to 350 degrees. Prepare a baking pan with a wire rack(I use one of my cake cooling racks) placed inside the pan. This allows the chicken to sit up above any grease that will drip off in the oven.
Remove the chicken from the refrigerator and drain well, leaving the chicken in the bowl. Sprinkle liberally with seasoned salt tossing well to get the seasoning well distributed.
Place a few wet pieces at a time in the flour mixture, tossing to coat. Make sure the chicken is well coated. Carefully place skin side down in the hot lard a few pieces at a time. *Be careful not to move a piece once you place it in the fat until the skin has browned well or you will lose your coating. Once the heat has recovered from adding the first few pieces, dredge and add a few more. Start with the biggest pieces as these will take longer to cook and then add the smaller ones as you can. Keep adding pieces until your pan is full. Do not overfill or chicken will be soggy and breading will fall off. Once the pieces start to brown, carefully turn with a pair of tongs. Brown all sides well and then remove to a baking pan with a wire rack placed inside it. Start additional pieces if you need to. Put the pan in a 350 degree oven until the chicken is done and juices run clear. Serve with your favorite vegetables.

To make a pan gravy:
Use two tablespoons of the drippings from your frying pan or the baking pan. Place in a sauce pan and place over medium heat. Add two tablespoons of either the remaining dredging flour or more of the gluten free baking mix. Stir with a whisk to absorb the drippings. Add 2 cups of chicken broth(or milk or water or a combination of these three) slowly, stirring to remove any lumps from the mixture. Stir frequently until the gravy starts to thicken. Then stir constantly until thick. Add salt and pepper to taste

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