1 large frying chicken – cut into desired portions
½ cup Gluten Free corn flour/ cornstarch
½ cup potato flour
½ cup Gluten Free Corn Flakes – finely crushed
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper
½ teaspoon baking soda
3 eggs, lightly beaten
2 ½ cups oil for frying
1. Place all dry ingredients in to a lined large freezer bag. (One bag inside the other in case of leakage)
2. Twist-seal top and shake until all ingredients are well mixed.
3. Roll a chicken portion into the beaten egg, then place immediately into the bag and shake until chicken is fully coated.
4. Remove chicken piece from the bag and set aside. Repeat with each portion of chicken.
5. Heat oil in frying pan. Drip a tiny amount of left-over egg into oil to test heat. If egg instantly fries, it’s ready.
6. Place coated chicken unto fry pan, no more than six at a time. Fry on each side for approximately 15 minutes or until pink is seen if skewered. Or, use a meat thermometer. Chicken is cooked when the temperature of each portion reaches 180C /350F.
7. Alternatively, use a deep fryer and cook for 20 minutes.
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About Chrissy Siggee
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