Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, amy's gluten free fried chicken. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Amy's gluten free fried chicken is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Amy's gluten free fried chicken is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have amy's gluten free fried chicken using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Amy's gluten free fried chicken:
- Take 1 family pack chicken thighs or any style
- Prepare 2 cups almond meal (not almond flour)
- Get 1 cup corn starch
- Make ready 1 cup Bobs Red Mill all purpose baking flour
- Get 1 TBSP pepper +
- Prepare 1 TBSP + season salt or choice of seasonings
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Instructions to make Amy's gluten free fried chicken:
- Rinse and drain chicken well, season lightly with pepper and season salt and stir well. (or seasoning of choice)
- In a separate bowl mix almond meal, corn starch, Bob's flour, pepper, and season salt (or seasoning of choice). - Heat oil in a large pot to medium heat.
- Add seasoned chicken to flour mix and coat thoroughly, shake off excess flour, add chicken to hot oil, skin side down.
- Fry, turning about every ten minutes until golden brown. Keep cooked chicken in oven on low heat until you've finished frying, to keep chicken warm. placing chicken in oven also helps for crispness.
- BOB'S flour
And while it takes some time to prepare, it's SUPER. Lay down a piece of parchment paper on a baking sheet. Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. This easy gluten free fried chicken recipe is seriously the best ever. One bite of this crispy, juicy gluten free fried chicken and you will be hooked!.
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