Gluten Free Fried Chicken

Saturday, January 21, 2012

This one is inspired by my recent love affair with The Help. I probably can't cook like Minnie Jackson, but she inspired me to put my palm shortening to work on my stove top. Also, I love Celia Foote's character. We would totally be besties.
Somethin' 'bout fried chicken that just makes the soul feel better.
Also I chose palm shortening b/c it's what crisco used to be before it was a tub of mystery goo. Alternatively you can use pastured lard if you have access to it.

What you'll need:

2-3 lbs drumsticks
1/2c almond flour
1/2c coconut flour
1T curry powder (dunno why, but curry makes things taste like corn bread to me!)
black pepper
1T garlic powder
2 eggs
1/4c coconut milk
1.5c palm shortening (spectrum makes a nice one)

Beat eggs and coconut milk together until creamy

Fill ziploc with almond flour, coconut flour, curry, garlic powder, and pepper to taste.

Dip drumsticks into egg mix and toss into ziploc
Seal ziploc. Unseal just a corner and fill it with a deep breath of air. Officially seal.

Melt palm shortening in very large pan over high heat.

Now it's time to go to town. Shake & bake it. Dance. Okay, that's enough. The chicken is dead. "Yup, he dead."

Place in boiling oil and put your kitchen timer on for 4 mins. When the timer goes off, flip over. Repeat until all 4 sides of the drum stick have been cooked. You can even do 5 each side if you want (yes, drumsticks have 4 sides. Top, bottom, side, side).

When cooked through, and no longer pink in the middle, place on plate and pat dry. Serve with generous side of your favorite veggies.

By the way, do NOT burn the chicken. Minnie don't burn no chicken!