As for frying, using a cast iron chicken fryer is a good idea. I decided to buy a used one and it really was a good decision. They are nice and deep and perfect for well, frying stuff.
With the gluten free flour, the color during cooking doesn't quite work the same as regular flour. It gets darker faster but that doesn't necessarily mean it's done. For my stove, it seemed like the pieces needed more like 7-8 minutes total cooking time, rather than 12 as is mentioned in the recipe. I used a timer and I would recommend that you do as well to make sure you get consistent cook times for all the pieces.
Ingredients:
1.5 - 2 lbs boneless skinless chicken breasts - cut into uniform size pieces
2 Cups buttermilk
Some Tabasco or Crystal hot sauce
Fresh ground pepper
2 Cups All purpose flour
2-3 Tbsp of Creole seasoning
Several cups of vegetable oil (I use grape seed oil exclusively now)
Creole Seasoning
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
The creole seasoning is Emeril Lagasse's recipe. Use teaspoons instead of tablespoons to make the perfect amount for the fried chicken.
Gear:
Gallon Ziploc freezer bag
Deep skillet or chicken fryer
Tongs
Cookie sheet
Papertowels
Cookie cooling rack
Place the chicken pieces into a ziploc freezer bag. Pour in enough buttermilk to cover the meat and then add 1 Tbsp of hot sauce and 1/2 tsp of freshly ground pepper. Squeeze as much air out of the bag as you can and seal it. Refrigerate the bag of chicken for 8 to 48 hours. Day 3 chicken is way better than Day 1.
Fill the skillet about 1/3rd with oil. Heat for approx. 7 minutes on medium to medium-high.
Mix flour and creole seasoning in a big bowl.
Dredge several pieces of chicken, getting them completely covered in breading, and then transfer them to the hot oil. Let them fry for about 12 minutes, turning once halfway through. Look for a good golden brown where maybe the tips and thin edges are just starting to blacken and then remove.
With the gluten free flour, the color during cooking doesn't quite work the same as regular flour. It gets darker faster but that doesn't necessarily mean it's done. For my stove, it seemed like the pieces needed more like 7-8 minutes total cooking time, rather than 12 as is mentioned in the recipe. I used a timer and I would recommend that you do as well to make sure you get consistent cook times for all the pieces.
Ingredients:
1.5 - 2 lbs boneless skinless chicken breasts - cut into uniform size pieces
2 Cups buttermilk
Some Tabasco or Crystal hot sauce
Fresh ground pepper
2 Cups All purpose flour
2-3 Tbsp of Creole seasoning
Several cups of vegetable oil (I use grape seed oil exclusively now)
Creole Seasoning
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
The creole seasoning is Emeril Lagasse's recipe. Use teaspoons instead of tablespoons to make the perfect amount for the fried chicken.
Gear:
Gallon Ziploc freezer bag
Deep skillet or chicken fryer
Tongs
Cookie sheet
Papertowels
Cookie cooling rack
Place the chicken pieces into a ziploc freezer bag. Pour in enough buttermilk to cover the meat and then add 1 Tbsp of hot sauce and 1/2 tsp of freshly ground pepper. Squeeze as much air out of the bag as you can and seal it. Refrigerate the bag of chicken for 8 to 48 hours. Day 3 chicken is way better than Day 1.
Fill the skillet about 1/3rd with oil. Heat for approx. 7 minutes on medium to medium-high.
Mix flour and creole seasoning in a big bowl.
Dredge several pieces of chicken, getting them completely covered in breading, and then transfer them to the hot oil. Let them fry for about 12 minutes, turning once halfway through. Look for a good golden brown where maybe the tips and thin edges are just starting to blacken and then remove.
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