Growing up I was always amazed at how my mother could make the absolute best fried chicken. As far as I know she dipped it in some seasoned flour, brought real honest to goodness solid shortening from a can to temperature in a cast iron skillet and then filled the skillet with the dredged chicken. She covered it with a lid that did not quite fit. The chicken wasn’t in a single layer. Just piled in.
Prior to going gluten free, I spent years trying to replicate her chicken. Well it never worked. I found it was much easier to stop and get take out chicken which only helped to play into my fast food addiction. Yes, I’m a recovering fast food addict. I think that confession was in a previous post somewhere along the way. Now back to the chicken thing.
Hubby also loves fried chicken. I think his mother was a little more advanced in the process. She had a cast iron skillet that she called a chicken fryer which had a well fitting lid. I believe the process may have been pretty much as my mother’s but since I never saw my mother-in-law fry chicken I can’t be positive. A few weeks ago it was requested by my darling husband, hereafter referred to as DH, that I fry chicken and do a honey drizzle over it.
At Simply Gluten Free I found a recipe for fried chicken that I was able to adapt to suit my needs. Carol Kicinski is a well known author and gluten-free recipe developer so I figured her recipe would be perfect to use. However, those of you who know me know that I frequently have a difficult time following direction. So I took her recipe and made a few adjustments. The adjustments were made for 2 reasons:
- I don’t take direction well.
- I wanted to use up some products before they went bad.
With that being said here is my recipe.
Gluten Free Fried Chicken with
Ancho Chili-Honey Drizzle for 2
2 large chicken breasts, boneless, skinless
1 to 1-1/2 cups buttermilk
1 large egg
Sriracha Hot Chili Sauce, several dashes to taste
1 cup Gluten-Free Bisquick
1/8-1/4 teaspoon sea salt (Use your judgement. I don’t use a lot of salt in cooking.)
1/4 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Hungarian paprika
Vegetable Oil for frying
1/2 cup honey
1 tablespoon ancho chili powder
Cut each chicken breast into 3 long strips. Put into a medium size bowl and pour buttermilk over. Cover and place in refrigerator for several hours. When ready to cook the chicken, remove chicken from buttermilk and discard the buttermilk. Pat the chicken dry with paper towels and lay on flat surface. Can season lightly with additional salt and pepper if desired.
Whisk together the egg and hot sauce. In a separate bowl blend together the Bisquick and seasonings. Dip the chicken in the egg mixture and lightly shake off excess. Then into the seasoned Bisquick. Allow the chicken to rest at least 5 minutes.
Using a heavy cast iron skillet or saucepan heat about 1-1/2 to 2 inches of oil to 380°F or until the handle tip of a wooden spoon inserted into the oil sizzles. Preheat oven to 200°F. Place a wire cooling rack over a cookie sheet and place in preheated oven.
Once the oil is ready re-dip the chicken into the seasoned flour, shake gently and place 2 to 3 strips at a time in the hot oil. Cook until golden. The chicken being boneless and cut into strips should cook through in the time it takes for it to turn golden brown.
As the chicken browns and crisps, remove from oil and place on prepared cooling rack in oven. This will help to keep the strips warm and crisp while cooking the rest.
Mix the chili powder and honey together. Drizzle the chicken with the honey and serve warm with additional chili-honey on the side if desired.
As I believe I have said before nothing can ever replace those wonderful childhood memories but making new memories can also be a very good thing.