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Fried Chicken Using Corn Flakes with a Quick Brine

Delicious and tender gluten free fried chicken cooked in a brine and smothered in a corn flake batter.
Course Dinner, Lunch
Cuisine American
Ingredient Keyword brown rice flour, chicken, gluten free corn flakes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Brine:

  • 1/3 cup salt
  • 1/3 cup granulated sugar
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 1 tablespoon whole fennel seeds
  • 1 whole chicken 3 to 4 pounds, cut into parts

For the Chicken:

  • 4 cups brown rice flour
  • 2 tablespoons cornstarch
  • 3-1/2 cups gluten free cornflakes Nature’s Path
  • 1/2 teaspoon paprika for color (optional)
  • 1-1/2 teaspoons ground fennel seed
  • 2 cups buttermilk see above link for dairy-free alternative
  • Neutral-flavored oil for frying

Instructions

  1. In a large pot, add the salt, sugar, peppercorns, bay leaves, fennel seeds and chicken. Cover with water and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
  2. Drain, discarding the brine; set chicken aside to cool.
  3. To a gallon zipper storage bag, add half of the flour, cornstarch, and cornflakes. Seal the bag and using your fingers, crush the cornflakes.
  4. Preheat enough oil in a deep-fryer, large pot, or Dutch oven to 375ºF.
  5. Set out three shallow dishes. In one, combine the remaining rice flour and ground fennel. In the second, pour the buttermilk; and the other, add the corn flake mixture.
  6. Using separate forks, dredge the chicken pieces into the flour mixture, then the buttermilk, and finally in the corn flake mixture. Be sure to press the cornflakes into the buttermilk as best you can, slightly shaking off any excess.
  7. Fry the chicken pieces in the hot oil, being careful not to overcrowd the pot/fryer as this will result in the oil temperature lowering too much. Fry 5 – 7 minutes or until golden brown. Transfer the cooked chicken to a plate lined with several paper towels. Repeat this process until all of the chicken parts are cooked to a golden brown.

Tips

When you have more time, you may cook and cool the brine, without the chicken; set aside to cool; add the chicken, cover and refrigerate overnight for even more flavor.