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 Time30minutes
Cook Time40minutes
Total Time1hour10minutes
Ingredients
For the Brine:
1/3cupsalt
1/3cupgranulated sugar
1tablespoonblack peppercorns
4bay leaves
1tablespoonwhole fennel seeds
1whole chicken3 to 4 pounds, cut into parts
For the Chicken:
4cupsbrown rice flour
2tablespoonscornstarch
3-1/2cupsgluten free cornflakesNature’s Path
1/2teaspoonpaprikafor color (optional)
1-1/2teaspoonsground fennel seed
2cupsbuttermilksee above link for dairy-free alternative
Neutral-flavored oilfor frying
Instructions
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.
Drain, discarding the brine; set chicken aside to cool.
To a gallon zipper storage bag, add half of the flour, cornstarch, and cornflakes. Seal the bag and using your fingers, crush the cornflakes.
Preheat enough oil in a deep-fryer, large pot, or Dutch oven to 375ºF.
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.
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.
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.