1-1 / 2 c. cornstarch
1 T. celery salt
1 T. garlic powder
2-1/2 tsp. baking powder
Salt and freshly ground black pepper
3 to 4# fryer chicken, cut into 8 pieces
3 c. rice flour
1-1 / 2 tsp. baking powder
2-1/2 c. sparkling water
In a re-sealable bag, mix cornstarch, celery salt, garlic powder, baking powder, 1-1 / 4 tsp. pepper and 1-1 / 4 tsp. salt. Place the chicken pieces in the bag, seal, and shake to coat. Remove, shake off excess flour, set on a rack over a bakingsheet. Let set for 15 min.
Meanwhile, in a large Dutch oven, add enough oil so that it comes about halfway up the side of the pot. Heat over highheat until the oil reaches 375°.
Make the batter: In a large bowl, combine rice flour, baking powder, 1 tsp. pepper and 1 tsp. salt. Add sparkling water,while stirring, to create a thin batter. Refrigerate for 10 min.
Dip the chicken in the batter, shake off excess. Immediatelyplace in hot oil. Fry until the batter is golden brown. Wings take about 8 min; 10 min for drumsticks; 12-14 min for thighs and breasts. Drain chicken on a wire rack set over a baking sheet, and immediately sprinkle with salt. Hold in a warm
oven until ready to serve. (Great served with Bacon Waffles. Recipe below).
Mix waffles according to package directions. Add 4-5 strips cooked bacon, roughly chopped. Place 1/3 c.batter into a preheated nonstick waffle iron. Cookuntil golden brown. Repeat with remaining batter.Hold the finished waffles in a warm oven until readyto serve .
Serve the chicken on top of the waffles, with maple
syrup and hot sauce on the side.
Pick up our latest issue of The Ohio Country Register for these and other delicious recipes.