As promised, here's my simple, tasty GF, dairy free fried chicken recipe. As always you will find no dastardly rice or offending tapioca here, just pure, GF yum. This is my first time writing up a recipe this way, so if it's a little rough, please forgive me. :-)
What you'll need:
Boneless skinless chicken thighs
Corn Flour (note that this is different from corn starch and the two are not interchangeable)
Eggs
Water
Seasonings (salt, pepper and whatever else you like)
Frying oil (palm, olive or good old lard works best)
Heavy bottomed frying pan, preferably cast iron
Candy/frying thermometer
2 Shallow bowls
Skimmer or slotted spoon
Note on the meat:
Technically you could use any boneless, skinless cut of chicken here, but thighs are amazing and above anything they are incredibly forgiving. Cook a strip of breast one blink too long and it will magically go straight from awesome to, "omg, that's dry!" Thighs on the other hand, are not only more juicy and flavorful than breast-meat when done right, they will stay that way even if you leave them frying a little too long. Love them!
In one small bowl, whisk together well about (approximations are ok for this recipe)
3/4-1C (90-120g) Corn Flour (Bob's Red Mill markets a GF one)
Large Pinch of Salt
Sprinkling of Black Pepper
Any other desired spices (I usually sprinkle lightly with chili powder and garlic powder, but it's very flavor flexible, experiment with it and have fun!)
In another small bowl, lightly beat together
2 Large Eggs
About 2-3 Tb Water
Slice the thighs into strips or chunks, I usually cut them into about 4-5 strips each, but what ever floats your boat is ok by me.
Slap a thermometer on your frying pan according to the instructions that came with said thermometer.
Add oil to the pan to at least 1" deep, 1"-2" is better.
Heat over high heat to at least 350 F/175 C. Throughout the cooking, you will need to watch the temperature and adjust the heat to keep it between 350 F/175 C and 390 F/ 200 C, but anywhere in that range will work well.
For maximum crispiness you'll also want to set up a wire cooling rack on top of a towel or paper towels to catch the drips of oil.
One piece of chicken at a time, wiggle it around in the seasoned corn flour.
Then dip it into the eggs, wetting it all over, and allowing excess egg to drip off.
Roll it in the corn flour one more time, then lay it into the hot oil. Continue battering and adding strips of chicken to the oil, but never put in so many as to crowd them.
I like to flip the pieces over after a couple of minutes, but they'll come out alright even if you forget as long as the oil is deep enough. They are done once they are browned.
Skim out finished pieces and lay them on the wire rack to cool, leaving space between them for steam to escape without damping the breading of neighboring pieces.
Enjoy!
Don't forget to filter and store your oil once it's cooled. It can be used a few times for things like this, and reusing it cuts down on the cost of frying considerably.
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