Oh ya baby– who doesn’t crave fried chicken? Vegetarians I guess, but I’m not one so I crave it! I recently served gluten free fried chicken at a Superbowl party and no one asked or guessed that the chicken was gluten free. There wasn’t a gritty texture or a sour after taste—this was southern fried chicken at its best (at least, it was the best considering it was fried in the Midwest!)
I have an additional comment on my gluten free fried chicken. Every time I made it the taste was perfect but there was a powdery coating–it kind of grossed me out- one day by accident I figured out how to get rid of the powdery coating on my gluten free fried chicken!
I prepared my chicken tenders for BBQ chicken–after washing and cutting off all the gross veins, I seasoned the chicken tenders with olive oil, Lawry’s salt and seasoned pepper. It was the OLIVE OIL which protected the chicken from the powdery coating! I know this to be true because I experimented five more times–with olive oil marinade and with out–the chicken covered first in olive oil was beautiful!