This chicken requires that it be brined for at least 2 hours. It takes some time, but you will not be sorry. This is the crispiest fried chicken I have ever had regardless of it being gluten free.
Even without the dipping sauce this chicken is INCREDIBLE!
3-4 lbs. of chicken quarters
2 quarts of cold water
1/4 cup of sugar
1/2 cup of salt
Separate the chicken quarters. Heat 2 cups of the 2 quarts water in the microwave or stovetop, add the sugar and salt and stir until dissolved. Add the remaining cold water and chicken. Refrigerate the chicken in the brine for 1-4 hours.
1 1/4 cup of ATK flour
3/4 cup of potato starch (not flour)
1 tsp baking powder
3 tsp granulated garlic
3 tsp onion powder
2 tsp salt
4 tsp black pepper
Frying oil, peanut, canola or safflower (enough to cover the chicken)
Whisk together flour ingredients add 2 tbsp water to mixture to create lumps in flour. Add chicken to flour and squeeze the flour into the chicken. Do not shake off excess. Press the flour into the chicken skin coating well. Place floured chicken on a rack in the refrigerator. Put the rack in the refrigerator for a minimum of 30 minutes up to 2 hours.
Heat oil using a thermometer to 350 degrees. Drop in chicken after the temperature reaches 350 one piece at a time trying to maintain the temperature of the oil to 350° degrees. white meat should reach temperature of 165° and dark meat should be 175°.
Transfer the chicken to a rack with paper towels under it to absorb the oil. Allow the oil to reach 350 degrees again before frying more chicken.
1 1/4 cup hot sauce (Texas Pete’s or Crystals)
5 Tbsp Worcestershire Sauce
5 Tbsp Peanut Oil
2 Tbsp molasses
1 Tbsp Apple cider vinegar
Mix all ingredients and microwave for 2 minutes. Dunk chicken in the sauce and roll around until thoroughly coated. Serve hot and enjoy!
3-4 lbs salmon whole piece usually half side fish with skin side down
1/2 cup crumbled feta cheese
1/3 cup mayo
2 tbsp cream cheese
1 tbsp balsamic vinegar
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1/2 cup grated asiago cheese
1-2 tbsp lime juice
2 tsp old bay seasoning
1/2 cup grated mozzarella
1/3 cup rice flakes
Line pan with tin foil and place Salmon inside foil. Mix all ingredients except rice flakes and feta in a large bowl and smear over the top of raw Salmon. After Salmon is coated sprinkle with feta then rice flakes on top of fish.
Wrap Salmon in foil and cook Salmon in oven for 25 minutes at 400 degrees.
Do not over cook.
In the last few minutes of cooking uncover and turn on the broil selection on your oven. Toast the top of the fish until the rice flakes turn golden brown.
Serve with your favorite side dish.
1/2 medium onion
1 lb ground beef
1 lb lamb
3 tsp oregano
1 1/2 tsp salt
1 tsp ground black pepper
1-2 tsp garlic powder
3-5 cloves of garlic
1/2 cup rice flakes
Black olives (I prefer Kalamata)
Feta or crumbled goat cheese
Coursely chop onion and garlic cloves in food processor to make a slurry of onion, garlic and juices. Add all ingredients to large mixer and turn on until blended together.
Preheat oven to 350 degrees f.
Using bread loaf pan pack meat firmly into pan making sure that there are not any air pockets or holes. Leave 2 inches at the top for excess grease. Do not over fill pan. Place meat loaf pan on flat cookie sheet to catch overflow grease. Cook in oven for 30 minutes. After 30 minutes and top is browned flip meat out of the pan onto the flat sheet you were using to catch grease, browned top down. This will give the meat the ability to brown on the other side. Drain excess grease into loaf pan which is now empty.
Cook for 30 more minutes. This is when I usually use the convection bake setting on the oven. It helps to brown the meat and crisp the top of the meat. If you do not have this setting cook as you would normally.
When the meat is browned to your satisfaction pull the meat out of the oven and allow it to sit 5 -10 minutes before cutting.
Cut the meat at an angle starting at one corner and cut across the meat at a diagonal angle.
Stuff your pita bread with meat, tzatziki sauce, lettuce, black olives, onions, tomato, and feta or goat cheese. Enjoy!