| Recipe: |
For a wonderful friend with celiac disease... who has announced (with feeling) that if she knew she was eating her last meal, it would contain fried chicken.
Third time's charm! Here's a very respectable fried chicken recipe:
2 half chicken breasts (1.25-1.5 lbs) cut into a dozen or so pieces
1/2 c. buttermilk
1 t. seasoned salt
crushed pork rinds (I hand-crushed them to 1/2"-1" pieces, then put them in the mini-food processor and process until it has a texture like panko)
more seasoned salt and pepper (mixed with pork rinds)
rice flour
1 egg
1 T. cream
oil for frying
Mix the buttermilk and seasoned salt. Combine with chicken pieces in a bowl or ziplock bag. Let chicken soak for an hour or so in the refrigerator (you probably could let it go for up to 3-4 hours total if you want to start ahead).
After brining the chicken, remove from brine. Whisk egg and cream together. Put flour, egg/cream, and pork rinds in three separate bowls. Dip chicken in flour, then egg/cream, then pork rinds. Put on cooling rack and let sit for 15-20 minutes to let coating dry on a little.
Heat about 1/2"-1" of oil in electric skillet (mine says chicken should be fried at 350 degrees... but I had to turn it down to just under 300 degrees so the chicken had time to cook before it burned - use your judgement). Drain on paper towels.
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My friend says the second attempt was darn close to Chik-Fil-A nuggets. She also says Chik-Fil-A's secret is pickle juice (in the brining liquid maybe). So that's another potential tweak. |
