Gluten Free Dairy Free Fried Chicken
So today, on the blog, my Hubby, Dwayne, wrote a guest post for us. As some of you may know, my Hubby Dr. Dwayne Rollins is an excellent cook. He has taught me a lot about the science of food. He is also a scientist, so he knows a lot about nutrition and combinations of food and how they affect the body. Well, my Bonus daughter, I don't particularly appreciate using the term stepdaughter has food allergies. She can't have gluten or dairy, or nuts, so she limits what she can eat. So, over the years, Dwayne has been coming up with recipes so she can enjoy the foods that we love.
So, who doesn't love fried chicken? I remember having dinner with Dwayne and the kids, and he made this for the family swear I couldn't tell the difference between using Brown Rice Flour and White Flour. The taste is there. The only difference is the texture. I feel as though The Brown Rice Flour has the chicken crispier, and when you heat it back up, it doesn't get soggy. So, this is my two cents into the post I'm going to let hubby take over.
I came up with this recipe many years ago because my youngest daughter had severe food allergies with many dietary restrictions. Therefore, I had to come up with various ideas when cooking so that my daughter could have some semblance of normalcy and inclusivity when it came to foods. I think that brown rice flour makes an excellent fried chicken on par with and possibly better than traditional wheat-based flour.
Ingredients For Flour Mixture:
1 cup brown rice flour (Red Mills Brown Rice Flours) This is what We use
2. 1 tablespoon seasoned salt (I used Lawry's brand)
3. 1 teaspoon garlic powder
4. 1 teaspoon coarse black pepper
5. 1/2 teaspoon onion
Mix all the flour mixture ingredients in a small bowl to be used later to coat the chicken
Ingredients for Chicken Seasoning
1. 2 to 3 pounds chicken wings (rinsed and dried)
2. 2 teaspoons seasoned salt (again, I used Lawry's)
3. 1 teaspoon garlic powder
4. 1/2 teaspoon coarse black pepper
5. 1/2 teaspoon onion powder
Mix all dry seasoning ingredients in a small bowl and then use to coat the chicken wings generously.
Next, heat 2 cups of canola oil in a 12-inch skillet (can use cast iron or nonstick skillet) on a medium or medium-high setting.
Then coat the previously seasoned chicken with the seasoned rice flour mixture and shake off excess flour. Next, place chicken in heated oil in the skillet (I recommend only frying two pieces of the chicken first batch to gauge proper setting in case adjustment needs to be made) and fry for 8 to 10 minutes (flipping at the halfway point) until golden brown.
After frying the chicken is complete, place it on paper towels or a drying rack and then enjoy.
If you are looking for some side dishes to go with this Fried Chicken, below you will see a link to some of my favorites side that I have cooked in the last couple of weeks.
I would love to hear how your guys' recipe turned out. I would love some feedback on this dish. You can tag me on Instagram or shoot me an email. I love to see the picture of your Fried Chicken as well.