Gluten and Dairy Free Fried Chicken

   323 Calories

2 Cups soy, coconut or almond milk 1 TABLESPOON vinegar or lemon juice 1 lb CHICKEN pieces with bone and skin 1 1/2 CUP Corn, Canola or GrapeSeed Oil               2 Large Eggs 1 CUP Corn Meal 1/2 Cup Corn Starch 1/4 Cup HERBLENDS or: 2 Tablespoons Paprika 2 tablespoons Oregano 2 tablespoons sage 1 Cup Corn Flake Crumbs

Tools of the Trade
Deep Iron Skillet Rack over a plate Tongs 3 pie plates or bowls Paper Bag cut and placed over a large plate Measuring Cup

1.  Wash and pat dry the chicken parts using a paper towel. Dispose of the paper towel.

2. Place the chicken in a large container that has a lid, cover the chicken with the soy, coconut or almond milk and add the vinegar or lemon juice. Stir to insure that all the pieces are covered and put a lid on the container and marinade 4-24 hours.

3. When ready to cook: Set up a wire rack over a plate or baking sheet for the coated chicken to rest for 10 minutes before frying. Remove the chicken from the refrigerator. 

4. Set up three work stations: one bowl with the flour mixture and the spices, one with 2 large beaten eggs and one with corn flake crumbs. If making the corn flake crumbs yourself, place 1 Cup into a plastic kitchen bag leaving a little space opened (very little space) where it seals closed. Wack the bag with a wooden spoon or roll it with a rolling pin, this task is suitable for a New-B, corn flake crumbs can be bought gluten free.

5. Pour the high burning point oil (corn, canola or grape seed oil) in a deep skillet or iron fry pan. Bring the oil to 400 degrees F. 

6. While waiting for the oil to heat remove the chicken pieces from the marinade and dredge the chicken pieces into the flour being careful to cover them completely.

7. Use the tongs to remove the chicken piece from the flour and gently shake any access off. Next spin the chicken piece into the egg mixture and then the corn flake crumbs, again being sure to completely cover the chicken in each step.

8. Place the coated chicken pieces on a rack that has been placed over a sheet pan and let them sit for 10 minutes. This will assure that the coating will stay on while frying.

9. Gently place the chicken pieces into the hot oil in the pan, being sure not to crowd the pan, so that oil can bubble around the pieces.

10. Turn when the pieces are a dark-medium brown and cook on all sides. 

11. When the temperature of the chicken meat, not the bone, is 160 remove it from the pan and place it on the paper bag that has been placed on a large plate or pan. Let it rest, it will continue to cook for a few more minutes.

12. Sprinkle with a little salt or seasoning while still hot.

13. Feed 'm and Eat. Oh you weren't expecting company? Well, I have found the aroma of chicken frying brings company out of the woodwork.

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