Gluten Free Pan Fried Chicken

Gluten Free Pan Fried Chicken
1/2 teaspoon(s) ground red pepper (cayenne)
3/4 teaspoon(s) sea salt
1 (3-pound) cut-up chicken
5 or 6 tablespoons of coconut oil (I use LouAna Coconut Oil)

Frying chicken is a quick and simple way of cooking chicken where the cooking can be accomplished by the use of two different methods, pan-frying and deep-fat frying. Both methods work on the principle of using hot oil to cook the chicken, producing chicken with a crispy brown outside and juicy, flavorful meat inside. The chicken is generally coated with a thin layer of brown rice flour. Chicken pieces are generally used for frying, rather than a whole chicken.

Pan-Frying: When pan-frying, a heavy skillet with deep sides is generally used. The chicken pieces are coated with flour that has been seasoned with salt, pepper and at times, paprika. It can also be seasoned with other spices, such as chili or curry powder, marjoram, oregano, basil, thyme, and rosemary to create a desired flavor.
To fry, heat 5 or 6 tablespoons of oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.
Bob's Red Mill Organic Brown Rice Flour
• Made from pure organic brown rice
• An excellent source of protein, fiber, and minerals such as magnesium and selenium
• A mild, nutty flour ideal for gluten-free baking
• California-grown and packaged in Milwaukie, Oregon


Coconut Oil: Ideal for baking, sauteing, and stir-frying, due to its excellent flavor and aroma. Coconut oil contains no trans fat and no cholesterol.

http://www.louana.com/oils.cfm