After 5 years, 5 LONG YEARS, I have finally made great tasting, really good gluten free fried chicken. I don’t know if it was the chicken or if the planets lined up in a way to allow me to make really good fried chicken.
Tuesday, after going to the coop for our csa bag, stopping at the West End Community Market, stopping by Deb’s Frozen lemonaid for a cool treat and dropping off the babysitter, Madigan and I were going to have a nice dinner with gluten since Boomer was working. Before I could really get anything going with dinner, Boomer called and said he was going to be home early. So I put the flour away and grabbed the Bob’s Red Mill Gluten Free flour. I have tried gf fried chicken that turned out okay, but nothing I would want to try again.
With the fresh chicken from Bramble Hollow Farm, I cut up the legs and thighs. The bird was processed on Saturday. That would be about the freshest chicken EVER. Anna from Bramble Hollow gave us a couple recipes since the pastured chicken and heritage breeds require different cooking methods. I followed the recipe for Laura’s Summer Picnic Fried Chicken. I only had to replace regular flour with the gf flour. We used Madigan’s rub that she made one day using all the spices I generally leave out on the counter.
Look at that, looks like fried chicken and it tasted so good. As a fried chicken LOVER, I am mostly a fan of the coating. I have always been a chicken wing gal, it’s the highest breading/chicken ratio. We did legs and thighs and the flavor was so good, and it wasn’t just the breading, it was the chicken. With the local corn and tomato, my dinner was all local except for the chicken coating. (I say my dinner, since I opened a can of peas for Boomer since he doesn’t eat tomatoes.)
I know local pastured chicken isn’t for everyone. And when I laid out 50 bucks for chicken yesterday, the frugal part thinks “really..is it worth it”. I even felt obligated to explain myself to Mikaela, our babysitter, about why we choose to buy local pastured chicken and how mass produced chickens are treated. When it is all said and done and you try it, you can see and taste the difference, and for me it’s totally worth it.