Recipe: GF fried chicken

If there were a restaurant that served the kind of gluten-free fried chicken that graces a family's dinner table, I would surely be in some kind of alternate universe. Until that restaurant surfaces, I've figured out a way of my own to enjoy GF fried chicken.

What you'll need:
  • 1 pack of chicken wings/wingettes
  • Goya sazon
  • salt and pepper
  • paprika
  • cayenne pepper
  • 3-4 eggs
  • gluten-free flour
  • vegetable oil
What to do:
  1. Rinse the chicken, season it with the sazon.
  2. Add about half a bottle of vegetable oil into a deep pot. We're deep frying these suckers so you need to have enough vegetable oil so that you don't need to add more later, and so that the wings can be covered fully and float in oil.
  3. In one bowl, combine flour, paprika, and cayenne. In the other bowl, crack and beat the eggs. Just eyeball the ingredients here, but the problem with GF flour is that it doesn't have much flavor without the additional spices.
  4. Dip each wing into the egg, then into the flour mixture, then back into the egg, and then back into the flour mixture before you drop it into the oil.
  5. Leave enough room in the pot so that you can flip the wings around. Don't take the wings out until they are golden, brown, and crispy. It should take anywhere from 6-10 minutes for every three wings.
Serve with veggies cooked in olive oil and lemon juice...the result:

Use any leftovers for a chicken salad sandwich or a southwestern salad with crunchy tortilla strips and corn.


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