Crispy, juicy fried chicken may just be the ultimate "comfort food"; and our recipe is nothing short of comfortingly delicious! We feature our GF AP Flour Blend in this traditional-style fried chicken recipe that results in the crispiest, crunchiest coating and the juiciest, most tender chicken that no one will ever know is gluten-free!
Serves 4
Ingredients
- 1 Whole Fryer Chicken (about 4 lbs), or 1 package pre-cut chicken (cut into 8 pcs, bone-in, chicken-on)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper, freshly ground
- 2 cups Éban’s Bakehouse GF AP Flour Blend
- 1 tablespoon Baking Powder
- 1-2lb tub Lard, or a high smoke point Frying Oil (like Peanut Oil)- enough to fill a heavy duty/cast iron frying skillet one inch full.
Directions
- If using whole chicken, cut the fryer into 8 pieces (2 each breast pieces, thighs, wings and drumsticks). If using pre-cut chicken, remove from packaging.
- Generously and evenly salt and pepper each piece, using as much as needed to your taste.
- In a small bowl, mix Éban’s GF AP Flour Blend with one tablespoon baking powder until well combined.
- Using your hands, completely coat all chicken pieces with the flour mixture, turning each piece to cover the entire surface with flour.
- In a large cast iron skillet (or tall-sided heavy duty, enameled Dutch oven), heat the lard or other high smoke point frying oil over medium-high until the lard liquifies and the oil reaches a gentle sizzle but does not smoke (about 350 degrees F).
- Using caution, gently add the chicken pieces to the hot oil and let them fry, unturned for several minutes, until they begin to crisp- then reduce heat to medium.
- Continue to fry the chicken over medium heat for 20-25 minutes, turning 3-4 times during this cooking time to achieve even browning and the chicken is thoroughly cooked internally (165 degrees F).
- Lift the chicken from the oil and drain on paper towels or meat rack and allow to cool about 10 minutes before enjoying with your favorite side dishes.
