I’ve been playing with the different uses of potato starch. It works as a great alternative to corn starch when stir-frying and makes the silkiest gravies. I decided to give it a try with my Oven Fried Chicken (original recipe here with complete dinner menu) and it turned out amazing. The potato starch seals the chicken, keeping it incredibly moist. Combined with the rice chex cereal, it creates a super crispy crust. It’s become a favorite here that I’ve been making about once a week. And bonus, it’s gluten free!
Extra Crispy Oven Fried Chicken
- 2 bone-in, skin on chicken breasts
- 2 bone-in, skin on chicken thighs
- 2 chicken legs (or two additional thighs)
- 2 eggs, beaten with 2 to 3 tbsp water
- 2 cups crushed rice chex cereal
- 1-1/2 cups potato starch
- 1 tsp each: garlic powder, dried basil, dried oregano, dried rosemary, dried sage, paprika
- 1/2 tsp each: salt, pepper,
- 1/4 tsp cayenne (opt)
Crush all spices together (either by hand, in a mill or with a mortar and pestle) and mix well with potato starch and cereal on the plate.
Add egg and water into bowl and beat well.
Bath chicken in egg and then dredge into cereal mixture, pressing the mixture into the chicken, turning and coating both sides evenly. Move directly to a foil or parchment lined baking sheet.
Bake at 400 degree F, turning pan halfway through cooking, until internal temp is 165 degrees, about 45 minutes. Let rest for 10 minutes before serving.
Makes a great dinner with Garlic Mashed potatoes (recipe here) and buttered green beans.
We had another beer butt roasted chicken the other day. I’ve been limiting the seasonings on the raw bird to just a generous sprinkle of granulated garlic. I wanted to make gravy and if you go overboard on salt the gravy will suffer. Delicious! Steamed broccoli and home fries rounded out the meal. It was a big chicken so there was plenty left for……pot pie! I made rather a hash out of the the crust. Rookie mistake – I used a same sized pan to cut the rolled dough to size instead of laying it out over the fillings and trimming. Plus I wasn’t sure whether to tuck the crust inside or make a lip to cover the edge. “Plan ahead and work to the plan!” – Yeah, now you tell me!
I ate my mistake. It was good.
We had one of those frozen turkeys leftover from the holidays and decided to free up some freezer room. It thawed in the basement fridge for a couple of days and then spent a few hours simmering it in a big pot with lots of veggies because we wanted a nice stock to come out of the effort. I had dumplings in mind. I made a half recipe, using only 1 cup of flour, rolled the dough very thin, and let it air dry for a couple of hours. The dumplings nearly disappeared in the pot they were so thin! Mrs J said she would need a few crackers, disappointed that the dumpling were so scarce. I have to say, though, that the broth was great – thick and tasty!We had plenty of broth left and, lest it go to waste, I boiled some wide egg noodles in a separate pot to add in lieu of more dumplings. They were good, not dumpling good, but they sufficed.