Crispiest Fried Chicken
This just happens to be Gluten, Dairy and Egg Free! Not by omission, but because it’s the best.
Here’s what I did.
I put 1 cup of gluten free self raising flour in a bowl with 2 tablespoons of Tamari, 2 tablespoons of white vinegar (I normally use Rice Wine vinegar), 1 teaspoon each of ginger paste and garlic paste.
Mix it together. It will be clumpy and craggly.
Add 2 sliced chicken breasts (raw) and mix to combine, sort of pressing the craggly mix into the chicken pieces.
Deep fry in 180 degree oil that is clean in 3 batches for a few minutes.
The combination of clean oil and hot enough oil means the chicken doesn’t absorb the oil.
The other trick is to salt the chicken as soon as it comes out as it helps it stay crunchy.
The last reason this is the bomb and really crunchy is that the self raising part of the flour activates when it’s hot and puffs up, giving greater surface area for the crispness to happen.
This plate was demolished in no time!
