Some American dishes are so sacred, it seems wrong to even attempt to adapt them to a gluten-free diet. However, fried chicken, when good, is really really good. So it had to be done. In fact, it had been so long since I had good fried chicken, I salivated at just the thought of it.
I was visiting parents in the Midwest last week, and my mother and I worked on taking her classic family fried chicken recipe and updating it.
Quite simple, actually. With a 50/50 mixture of gluten-free rice flour and cornmeal, we were able to get a coating that was crispy, clean tasting and effective.
Rinse the chicken and pat it dry. Put it in a mixture of beaten egg and buttermilk and then into a mixture of half and half rice flour and good medium grind cornmeal, salt & pepper. It is easiest to put that dry mixture into a sturdy paper bag and to shake the chicken egg-buttermilk coated chicken until it is evenly dusted with the dry mixture. Melt 4 tablespoons butter along with 4 tablespoons canola oil (approximately) Saute the pieces until they are nicely browned on all sides, maybe 20 minutes or so, but the chicken will not be cooked through as it is not a deep oil frying. Transfer from the frying pan to an ovenproof dish, cover with tin foil and bake at 400 degrees for 1/2 hour. Remove the tin foil and bake for another half hour. Now the chicken is ready to eat.
Served hot, it proved to be just as good as I remembered homemade fried chicken to be. Juicy, decadent, and classic. Pulled out of the fridge for a late night leftover is also a mighty fine treat. 😉