Thursday, March 27, 2014
Gluten-free Fried Chicken
I almost never fry chicken, but I was thinking that fried chicken might be something my gluten-free grandson might like. At least every now and then.
It was so simple to do. I just soaked the chicken in buttermilk, added salt and pepper and then dredge the chicken in a flour mixture of 1 cup potato starch and 1/4 cup sorghum flour. I just fried it like normal fried chicken and I will say it was the crispiest chicken I have ever made.
The great thing is that potato starch is not hard to find and sorghum is easier to find than it used to be. It would probably work if you substituted almond milk for the buttermilk, too.
Fried chicken is not on my normal menu because I don't really think it is a healthy dish but this is really great and crispy and shocked my family because it was so good. It's also another way that a person allergic to wheat can have a great classic southern dish.