Much loved and missed until I worked out how to make a batter that didn't crack and fall off the chicken! No more walking passed fried chicken restaurants and longing for this old favourite. I am loathed to post ammounts as regards the herbs and spices - because for this recipe I tend not to use measurements - so each time I make it it tastes slightly different. Feel free to alter the ammounts, add different herbs and spices or take some of my suggested ones out. The spice mix that is in this recipe is the one that we prefer - but we tweak it all of the time
Guru fried chicken
3 lbs of chicken cut into 8-10 pieces or drumsticks/ thighs
Crushed sea salt and freshly ground pepper
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
1 tsp cayenne pepper
2tsp ground cloves
1tbsp Mixed Herbs
3 large eggs
7 cups of Gluten free flour
1 tbsp Xanthan Gum (to give the elasticity and stability to the batter)
vegetable oil for frying
Mix together the sea salt, black pepper, paprika, onion and garlic powder, cayenne pepper and herbs. Divide into 3 equal portions and sprinkle one portion over the chicken pieces. Make sure each piece of chicken is coated with seasoning. Cover with cling film and let stand for an hour.
Whisk the eggs in a bowl. Add one-third of the seasoning and beat to incorperate thoroughly.
Mix the remaining third of the seasoning with the flour. Add Xanthan Gum and stir well.
Heat the oil in a large frying pan. Dip each piece of chicken into the egg, then dip it into the seasoned flour. (best still, place the seasoned flour into a sturdy freezer bag, place chicken pieces in two at a time and shake to cover). I like to repeat this process, dip them once again into the egg, then back into the flour.
Fry the chicken in batches in the hot oil for 6-8 minutes or until each piece is well cooked and golden. If your chicken pieces are larger, fry until light golden and finish off in the oven until cooked through.
Guru fried chicken
3 lbs of chicken cut into 8-10 pieces or drumsticks/ thighs
Crushed sea salt and freshly ground pepper
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
1 tsp cayenne pepper
2tsp ground cloves
1tbsp Mixed Herbs
3 large eggs
7 cups of Gluten free flour
1 tbsp Xanthan Gum (to give the elasticity and stability to the batter)
vegetable oil for frying
Mix together the sea salt, black pepper, paprika, onion and garlic powder, cayenne pepper and herbs. Divide into 3 equal portions and sprinkle one portion over the chicken pieces. Make sure each piece of chicken is coated with seasoning. Cover with cling film and let stand for an hour.
Whisk the eggs in a bowl. Add one-third of the seasoning and beat to incorperate thoroughly.
Mix the remaining third of the seasoning with the flour. Add Xanthan Gum and stir well.
Heat the oil in a large frying pan. Dip each piece of chicken into the egg, then dip it into the seasoned flour. (best still, place the seasoned flour into a sturdy freezer bag, place chicken pieces in two at a time and shake to cover). I like to repeat this process, dip them once again into the egg, then back into the flour.
Fry the chicken in batches in the hot oil for 6-8 minutes or until each piece is well cooked and golden. If your chicken pieces are larger, fry until light golden and finish off in the oven until cooked through.
Recipe Notes:
For hotwings, simply add more Cayenne, chilli flakes or powder. For a bite to the flavour, you can add chopped fresh garlic or scallions. This batter also works very well with fish and prawns. As a time saver, make up larger batches of the seasoned flour mix in heavy duty frezzer bags, seal and store. They are ready to go when you make your next batch. Our local fried chicken restaurant is even kind enough to give us the odd bucket or box, so the kids really feel like they are having the whole experience (plus, no dishes - everyone is a winner! ) Also, try with strips of chicken breast, chicken dippers are a great addition to lunch boxes.
For hotwings, simply add more Cayenne, chilli flakes or powder. For a bite to the flavour, you can add chopped fresh garlic or scallions. This batter also works very well with fish and prawns. As a time saver, make up larger batches of the seasoned flour mix in heavy duty frezzer bags, seal and store. They are ready to go when you make your next batch. Our local fried chicken restaurant is even kind enough to give us the odd bucket or box, so the kids really feel like they are having the whole experience (plus, no dishes - everyone is a winner! ) Also, try with strips of chicken breast, chicken dippers are a great addition to lunch boxes.
3 comments:
Thanks SO MUCH for this recipe! I have a friend who is just beginning to learn about Soul Food and she eats Gluten Free! She will love this! Thanks so much!!
You are very welcome!! If you have any requests for recipes, let me know and I will see if I can find or create one for your friend :)
oh,, I left a long comment, but didn't have a google account, by the time I completed this, the comment got lost! We loved the chicken - thank you!
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