Coconut water is the secret to this gluten-free fried chicken

If you’re celebrating National Fried Chicken Day by making homemade fried chicken, here’s one more recipe to throw into the mix.

(And you already got those tips from Martha and Snoop, right?)

It’s a gluten-free fried chicken from “Leon Fast & Free” by Jane Baxter, Henry Dimbleby and John Vincent. The coconut water adds a delicacy to the dish that your guests will go nuts for, but the spices also add a subtle heat that will keep them coming back for seconds.

Coconut water is the secret to this gluten-free fried chicken. Contributed by Tamin Jones

Coconut Water Fried Chicken

1 3/4 cups coconut water
1 clove of garlic, crushed
3 shallots, chopped
1 (3/4-inch) cube of ginger, grated finely
2 red chiles, chopped
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon salt
8 to 10 chicken thighs, (about 2 3/4 pound)
Canola oil (or vegetable oil), for frying
1/2 cup rice flour
1/2 cup cornstarch
sprigs of cilantro, to serve
1/2 a lime, to serve

Coarsely blend the coconut water with the garlic, shallots, ginger, chiles, and spices. Place the chicken in a shallow container and add the coconut spice mixture. Massage the mixture onto the chicken with your hands to coat well. Cover and let marinate overnight.

Place the chicken and its marinade in a large pan. Bring to a boil, then simmer over low heat for about 20 minutes. Turn off the heat and let the chicken cool down in the marinade. At this point the chicken can sit in the fridge, still in the marinade, until needed.

Heat about 2 inches of oil in a pan until it’s approximately 350 degrees, or until a piece of bread dropped into the oil turns brown.

Sift together the 2 flours and tip them onto a platter or plate. Remove the chicken from the marinade and toss it in the flour. Gently lower into the hot oil with a slotted spoon and fry for about 10 to 15 minutes over medium heat, until golden brown. It is best to do 3 or 4 thighs at a time. Overcrowding the pan will cause the temperature of the oil

Any leftover marinade makes a great base for a spicy chicken noodle soup.

— From “Leon Fast & Free” by Jane Baxter, Henry Dimbleby and John Vincent (Conran, $29.99)

 

 

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