Crispy Fried Chicken and Rustic Smashed Potatoes
What goes together better than crispy (and I mean crispy!) fried chicken and rustic smashed potatoes? Add your favorite vegetable and a homemade sauce and you have a hearty meal that, just between you and me, is gluten free. Who would know??
Celiac Kitchen’s top-notch crispy fried food expert has been tweaking his method over the years to find just the right gluten free fried chicken recipe to share with you. Here is how he prepared a feast starring moist-on-the-inside and crispy-crunchy-on-the-outside fried chicken… and we took this one step further by showing how we prep our rustic smashed potatoes.
Buttermilk Fried Chicken:
6 chicken thighs, boneless
We’re using thighs because…
…darker, fattier meat holds up to frying significantly better, retaining moisture and holding the flavor
Coat chicken with
basil
onion powder,
black pepper,
chile lime
chile powder,
red pepper flakes
garlic powder
paprika
just a touch of salt since chile lime contains salt
Gently press seasonings into chicken
Flip chicken and season other side
Thoroughly cover with seasonings
Since we will coat the chicken with batter, these flavors will get muted
Cover with buttermilk
Put cover over container, place in refrigerator and allow chicken to soak in buttermilk *ideally* for 24 – 48 hours
We know it’s not easy to wait…
…24 - 48 hours for delicious chicken. Just do the best you can :)
Crispy Coating:
King Arthur Cup for Cup Flour
Add gluten free panko breadcrumbs in a ratio of 4 parts flour to 1 part panko crumbs
Flavor to taste with about ¼ teaspoon each
onion powder
black pepper
salt
chile lime
garlic powder
paprika
chile powder
red pepper flakes
basil
In separate bowl slightly whisk 3 eggs
Take chicken from buttermilk, let drip for a minute
Dip into egg
Dredge in seasoned flour mix
Repeat the process of dipping in egg and dredging in flour mixture for a nice, thick coat
Set aside the chicken, place oil in pan and preheat to 375°F
Begin preparing potatoes
Coat it once, coat it twice…
…for a nice thick breading. You’ll be glad you did!
Rustic Smashed Potatoes:
Cut any large potatoes into chunks
Place potatoes in pan an cover with cold water
Salt water
Bring to a boil on high heat; once boiling, lower to medium heat
Use a fork to test for doneness. Fork slides easily into potato, using very little pressure, when cooked (about 20 minutes)
Drain water
We chose honey gold potatoes because:
skins have a low wax content so we can leave them on for a nice rustic-style potato
starch content is adequate for a fluffy potato
While potatoes cook, begin frying chicken
Lay out paper towels to absorb oil from cooked chicken
Boneless thighs…
…take 3 - 4 minutes to cook and turn golden brown
Place cooked chicken on paper towels
Absorbing oil with paper towels keeps chicken crispy
Once oil is absorbed, place cooked chicken in 350° F oven. This helps crisp it up, ensure fatty parts are cooked and just keeps everything on the plate warm.
We’re getting closer to having a meal. Let’s smash some potatoes
4 Tablespoons butter (add more for a richer flavor)
Smash potatoes and butter while still warm… milk cools down taters, save it for later
Smash potatoes
Use fork, masher or a ricer for smoother texture
Salt, pepper and basil to taste
Once butter is melted and incorporated, add milk
Start with about a ¼ cup milk and add more as you mash (to preference), total milk we added was 1 to 1½ cups (use less milk for stiffer potato)
Give it a taste test: is it as smooth as you want? Seasoned to taste? Does it need more milk?
Plate chicken and potatoes topped with shredded cheese, add a vegetable and a side of your favorite sauce. Enjoy a nice hearty gluten-free (can you even believe it’s gluten free??) meal packed full of flavor and texture!