Monday, April 09, 2012

Fried chicken - without egg

I read somewhere that it was a solecism, when making southern fried chicken, to dip the chicken in egg before coating it in flour. Flour only, is the rule. I have indeed found that the crusts of my egg/flour fried chicken have been somewhat stodgy.

The coating above consists only of gluten-free flour - which I have found, when making onion bhajis, produces better results than wheat flour – seasoned with salt and a generous quantity of cayenne pepper. I put sunflower oil to a 1cm depth in a frying pan, warmed it over a low to medium heat until a small piece of bread sizzled in it, and fried the chicken pieces with the flame turned right down for 30 minutes, turning once. It was the best I've made.

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