Friday, September 7, 2012
2/3 cup all purpose flour (I use Namaste Perfect Flour Blend for GF)
2 tsp garlic salt
2 tsp pepper
1 tsp paprika (omit for stage one)
½ tsp poultry seasoning
1 egg, beaten (optional – I now just dip in rice milk, then the flour mixture)
½ cup milk (I use Pacific Rice Milk)
4 pieces of chicken (2 legs, 2 thighs, etc. I make 10 chicken legs.)
In a large zip lock bag, combine first five ingredients. In a shallow bowl, beat the egg and milk. Add the chicken to the bag and shake to coat. Dip into egg mixture, return to the bag and shake again. Remove from bag and let stand for 5 minutes.
Heat about 1 inch of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180 degrees; about 15-20 minutes. I’ve needed to place the chicken in a baking dish once they are browned and put in the oven at 350 for another 20-30 minutes to finish cooking the inside (so that the outside doesn’t get too crisp). I leave in until it reaches 180 degrees, or is cooked through.
My kids love chicken legs.
I got this recipe from www.allrecipes.com.
Feingold Stage 2 (you could try leaving the paprika out to make this stage 1)