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Gluten Free David's Skinny Fried Chicken

by on ‎06-13-2014 03:56 PM

Here's the gluten-free version of David Venable's Skinny Fried Chicken that I'll be making on Sunday's show! 



Ingredients

·         1.5 pounds of organic, boneless chicken breasts (pounded to even thickness)

·         1 cup cornstarch

·         1 cup low-fat buttermilk

·         2 eggs

·         2 tbsp sriracha

·         1 cup GF cornmeal (Bob’s Red Mill)

·         2 cups GF cornflake crumbs (Southern Homestyle)

·         1 tsp. garlic powder

·         2 tbsp. dried parsley flakes

·         Salt & pepper to taste



Directions

1.    Rinse off the chicken in cold water. Trim the fatty pieces off of the chicken. Place ½ cup of the cornstarch in a zip-top bag and coat each piece of chicken with cornstarch. Remove the chicken with tongs and set aside on a paper towel-lined plate.

2.    Preheat your oven to 375F.

3.    Make your dredge. Mix the buttermilk, eggs, and Sriracha in a pie plate and set aside.

4.    Make your coating. Mix the remaining half cup of cornstarch, cornmeal, cornflake crumbs, garlic powder, parsley flakes, salt & pepper together in a second pie plate and arrange next to dredge.

5.    Using tongs, dredge a piece of chicken in the egg mixture. Then cover it with your coating mixture. Now do it again! Dredge the same piece back into the egg wash, and again into the coating mixture. Do this to all pieces and arrange them in your oven-safe pan.

6.    Bake for 30-35 minutes. Each oven varies, and remember: the chicken will continue to cook even when you remove it from the oven. When the internal temperature of the chicken is about 160 degrees, you should be ready to take it out of the oven and let it rest.