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Cup4Cup Fried Chicken Mix, Gluten Free, Seasoned
Cup4Cup Fried Chicken Mix, Gluten Free, Seasoned
0.83 lb
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About
Details
But you'd never know it. Developed by Chefs for every kitchen. Giving up gluten doesn't mean giving up the foods you've always loved. - Chef Thomas Keller. Developed by Chefs at Thomas Keller's acclaimed restaurant, The French Laundry, our baking mixes allow you to easily make your favorite foods-from pancakes and waffles to brownies, pies, cakes and pizza-gluten free. Our baking mixes are made with our Cup4Cup gluten free flours, giving them the same great taste, texture and performance you expect from traditional flour. Gluten free, but you'd never know it! Premium taste, texture and performance.
Ingredients
Rice Flour Blend (White Rice Flour, Brown Rice Flour), Non-GMO Cornstarch, Tapioca Flour, Potato Starch, Salt, Xanthan Gum. Salt Packet: Salt. Spice Packet: Onion Powder, Garlic Powder, Paprika, Cayenne Pepper, Black Pepper.
Directions
Ingredients: 1 Pouch cup4cup seasoned fried chicken mix (with included salt and spice packets) 1/2 cup buttermilk. 2 quarts ice cold water. 3 Quarts frying oil (canola or peanut). Yields: 10 pieces / 1 whole fryer chicken (2-1/2 to 3-1//2 by weight). Instructions: Place water and salt into 4 quart container and whisk to dissolve. Place chicken with breasts cut in half along with all remaining chicken pieces into brine. Cover and refrigerate for a minimum of 12 hours. Bread: Remove chicken from brine and drain on rack, blotting dry with paper towels. Place chicken in a bowl and add buttermilk. Toss to coat and leave at room temperature for 1 hour. Re-toss to distribute buttermilk evenly. Combine spice packet and breading mix in bowl and mix to combine. Place chicken pieces individually in breading and coat each piece evenly. Transfer breaded pieces to a clean tray. Allow breaded chicken to remain at room temperature for 30 more minutes. Meanwhile preheat frying oil to 350 degrees F in 8 quart pot. To start frying add both thighs and legs to oil. Fry for 8-12 minutes. Oil temperature may drop 315 degrees F - 320 degrees F. Leave heat on high, but do not allow oil to exceed 350 degrees F. Once oil comes hack up to 350 degrees F, add breast pieces and wings and fry 10-14 minutes.
Store in a cool and dry place.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 260
- Total Fat 0g0%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 370mg15%
- Total Carbohydrate 61g20%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 3g
Details
But you'd never know it. Developed by Chefs for every kitchen. Giving up gluten doesn't mean giving up the foods you've always loved. - Chef Thomas Keller. Developed by Chefs at Thomas Keller's acclaimed restaurant, The French Laundry, our baking mixes allow you to easily make your favorite foods-from pancakes and waffles to brownies, pies, cakes and pizza-gluten free. Our baking mixes are made with our Cup4Cup gluten free flours, giving them the same great taste, texture and performance you expect from traditional flour. Gluten free, but you'd never know it! Premium taste, texture and performance.
Ingredients
Rice Flour Blend (White Rice Flour, Brown Rice Flour), Non-GMO Cornstarch, Tapioca Flour, Potato Starch, Salt, Xanthan Gum. Salt Packet: Salt. Spice Packet: Onion Powder, Garlic Powder, Paprika, Cayenne Pepper, Black Pepper.
Directions
Ingredients: 1 Pouch cup4cup seasoned fried chicken mix (with included salt and spice packets) 1/2 cup buttermilk. 2 quarts ice cold water. 3 Quarts frying oil (canola or peanut). Yields: 10 pieces / 1 whole fryer chicken (2-1/2 to 3-1//2 by weight). Instructions: Place water and salt into 4 quart container and whisk to dissolve. Place chicken with breasts cut in half along with all remaining chicken pieces into brine. Cover and refrigerate for a minimum of 12 hours. Bread: Remove chicken from brine and drain on rack, blotting dry with paper towels. Place chicken in a bowl and add buttermilk. Toss to coat and leave at room temperature for 1 hour. Re-toss to distribute buttermilk evenly. Combine spice packet and breading mix in bowl and mix to combine. Place chicken pieces individually in breading and coat each piece evenly. Transfer breaded pieces to a clean tray. Allow breaded chicken to remain at room temperature for 30 more minutes. Meanwhile preheat frying oil to 350 degrees F in 8 quart pot. To start frying add both thighs and legs to oil. Fry for 8-12 minutes. Oil temperature may drop 315 degrees F - 320 degrees F. Leave heat on high, but do not allow oil to exceed 350 degrees F. Once oil comes hack up to 350 degrees F, add breast pieces and wings and fry 10-14 minutes.
Store in a cool and dry place.
Common questions
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