Fried Chicken!! (without the guilt)
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Is there anything better than good old fried chicken? Yes, I just showed my true colors there. I’m a southern girl. You know, where everything is better fried? Oh, yes and the tea is served sweet. ๐Ÿ™‚

Last night for dinner, I was in the mood for some fried chicken. It’s usually more of southern dish at my house, because that is when the chickens are in plenty. However, we started butchering last week and it’s time. I couldn’t wait for summer any more.

So, today, I decided to share my fried Chicken recipe. And guess what? You can make it gluten free – shh….If you don’t tell your friends, they”ll never know the difference.

Here’s what you need:

  • 1 Polyface Broiler, cut up (discard or save the back and neck for stock)

Turn oven to 415 degrees (yes that is correct) and melt in the bottom of a 9″x13″ pan:

  • 1/4 cup butter
  • 1/4 cup lard – recipe at link

Shake in a gallon size bag:

  • 1/2 cup flour (I used Bob’s Red Mill All Purpose flour for the gluten free pan, but I’ve also had great success with rice flour)
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper

Mix together in large bowl:

  • 1 Polyface egg
  • 3 Tbsp milk

Now to put it all together:

without gluten

Dip each piece of chicken into the egg mixture, then shake until thoroughlyย  coated in flour mix. Place skin side (meat side) down into pan with the melted butter/lard. Continue this until all of your pieces are coated.

My kids love to help with this part of chicken, just be prepared for a floured kitchen. ๐Ÿ™‚

Bake at 415 degrees for 30 minutes. Then using a pair of tongs (Don’t pierce the chicken, you want the juices to stay inside.) Turn each piece over so that the skin side is up. Continue baking for another 30 minutes.

Transfer to a pie plate or cast iron skillet and keep warm until you are ready to serve. (The drippings make a great gravy if you want!!)

I served mine with Sour Cream & Dill Potato Salad and Home canned green beans, because that’s what I had. ๐Ÿ™‚

I should also note that if you want your crust particularly crunchy and thick, then I would recommend that you dip in flour mixture, then egg mixture, then flour mixture again. I was being a little lazy last night and didn’t do that. It comes out fine either way.

Enjoy!!

Let me know how yours turns out.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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15 Responses to Fried Chicken!! (without the guilt)

  1. Phyllis says:

    Just a suggestion, make it more Southern by using buttermilk. Just that extra tangy taste. I love oven fried.

  2. Mary in FL says:

    We coat our chicken with nut dust. It’s real name is pecan meal, as that’s what we can find at our flea and farmer’s market.

  3. Jonelle Rosin says:

    Printing it out, so I can try it! Thanks!

  4. Leilani says:

    Can’t wait to try your recipe… Frying chicken on the stove top is my least favorite, love the taste, hate the work and mess.

  5. Leilani says:

    Can’s wait to try this. Love fried chicken, hate doing it on the stove top.

  6. Jill says:

    Our first batch of broilers will be done in about 5 weeks… and this recipe will definitely be one of the first I try!!

  7. Mrs H says:

    Deeelicious! I’m from out west but with dinner like this, I could become Southern real quick!!!

  8. audio design says:

    The above mentioned recipe for preparing the fried chicken, is very simple. The fried chicken is my favourite non-vage dish and I like it very much.

  9. Pingback: Oven-Fried Chicken: Success! « fair valley farm

  10. Marcy B says:

    This is so yummy! Printing it out so I don’t have to search for it again. It’s on the menu tonight and we’re using one of our own broilers from our “chicken harvest” on Saturday. Thanks for all you do, y’all have been an inspiration to us.

  11. Olivia Persinger says:

    I will have to try this!
    I just butchered 24 chickens that were 7 pounds each!

  12. “Is there anything better than good old fried chicken?”

    No, there isn’t anything better than fried chicken. ๐Ÿ™‚