There is nothing like a July 4th BBQ with Fried Chicken and watermelon. This year I adapted Paula Deen's famous fried chicken recipe to make it Gluten Free so that I could enjoy it too. I have never made fried chicken before so this was an entirely new experience. I used coconut oil which is said to have many health benefits and Bob Mills Gluten Free Flour. The results-DELISH!!!!
Ingredients
* 2 eggs
* 1/4 cup water
* About 2 tablespoons hot red sauce
* 1 1/2 cups Gluten Free Flour
* 1 teaspoon pepper
* Pepper, salt, garlic poweder
* 1.4 lbs chicken skinless breasts
* Coconut Oil, for frying, 1/2 jar Spectrum brand
Directions
In pie plate, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In pie plate, combine the GF flour and pepper. In a seperate bowl season the chicken with salt, pepper and garlic powder (Be generous). Once the chicken is coated with salt, pepper, and garlic powder dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a medium sauce pan. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. For dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
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