Gluten-free Fried Chicken

Fried Chicken Recipe

Ingredients
· 1 broiler chicken, cut into 8 pieces
· 2 cups low fat buttermilk
· 2 tablespoons kosher salt
· 2 tablespoons Hungarian paprika
· 2 teaspoons garlic powder (optional)
· 1 teaspoon cayenne pepper
· Tapioca Flour, for dredging (gluten-free)
· Vegetable shortening, for frying

Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate overnight.
Melt just enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 175 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. (adapted from Alton Brown's recipe)


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Contains Milk

The tapioca flour tends to coat the chicken more densely than wheat flour and needs to be shaken more vigorously to remove excess. This gluten-free recipe is the same as the non-gluten-free recipe except for the tapioca flour. No other changes to ingredients or process.

Mashed Potatoes

Ingredients

* 2 pounds small Yukon gold potatoes
* 1 cup half-and-half
* 1 tablespoons kosher salt or 2 teaspoons shallot salt (Penzey's)
* 2 tablespoons unsalted butter

Directions

Place rinsed potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender when poked with a fork.

Remove the potatoes from the heat and drain off the water. Return to hot pot and mash while adding the salt or garlic salt, half& half and butter. Cover until ready to serve.

E, W, P, S, N, Se, F, Sh

Contains Milk

Cole Slaw

If you are cooking for three to six people or so, I cannot think of a single reason to buy a whole cabbage for this. Every supermarket has prepared cole slaw in the produce section. Our preferred market offers a bag of shredded carrots and green and red cabbage for around two dollars. We add our favorite egg-free dressing and mix until everything is lightly coated.

Tonight's dressing was most-to-least; EVOO, Champagne vinegar, Dijon mustard, honey, and shallot salt(yes, we love this salt)whisked until emulsified. Taste often and balance ingredients to get the right taste and consistency.

M, E, W, P, S, N, Se, F, Sh


Key: M, E, W, P, S, N, Se, F, Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free

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