Ingredients
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Canola Oil
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5 large Egg White
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1½ teaspoons Salt
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1 teaspoon Garlic Powder
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½ teaspoon freshly ground White Pepper
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3¼ cups white Rice Flour
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¾ cup Brown Rice Flour
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1 cup sweet white Sorghum Flour
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1/3 cup Tapioca Flour
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1/3 cup Potato starch
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1 whole Chicken
Directions
As the self-styled “Breakfast Queen” of Chicago, Ina Pinkney had collected so many accolades for her famous fried chicken that she could have easily thrown in the towel. But when an employee implored her to come up with a gluten-free version, Pinkney rose to the challenge, testing and tweaking until she arrived at a formula she deemed worthy of restaurant royalty. The secret is a blend of gluten-free flours (all easily sourced at your local health food store) and a long, slow fry that helps the coating adhere to the chicken like a second skin. The finished product may be pale compared to traditionally crusted recipes, but its audible crunch will silence even the most skeptical.
Steps
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1
Done
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The Oil and DredgeFill a heavy, deep pot just under halfway with oil and slowly heat to 275°F. Set a wire rack on top of a rimmed baking sheet and set aside. In a medium bowl, whisk together the egg whites, ¾ teaspoon of the salt, ½ teaspoon of the garlic powder, and ¼ teaspoon of the pepper. In a large bowl, whisk together the white and brown rice flours, sorghum flour, tapioca flour, potato starch, and the remaining ¾ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon pepper. |
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2
Done
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Dredge the ChickenWorking in batches and starting with the breast pieces, dredge the chicken pieces first in the flour mixture, then in the egg white mixture, then back into the flour mixture, pressing down and packing on the flour mixture on the second dredging. |
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3
Done
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Fry the ChickenWorking in batches, gently lower the chicken into the oil, skin side down, making sure not to overcrowd the pot. (Do not move the chicken for the first 10 minutes of frying, so the coating can set properly.) Fry until the pieces are golden and crisp, 23 to 25 minutes for the breasts, 19 to 20 minutes for the legs and thighs, and 15 minutes for the wings, or until the internal temperature reaches 165°F. |
