Easy Gluten Free Fried Chicken

Every time I drive by KFC I have to fight the Pavlovian urge to get a bucket of chicken.  Sadly, even the rotisserie chicken has wheat so I don't eat it any more.  I haven't had fried chicken since September and I sure missed it.....until last night.

Easy gluten free Fried Chicken 

I made the easiest fried chicken I have ever made and it was wheat free but crispy, crunchy, and super tender.

How did I do it?

You will need: 

Cut up chicken

Spices

Gluten Free rice cereal

Corn meal

Eggs

Milk (dairy, soy, coconut, almond, rice, buttermilk, etc)

Crock pot

Steamer insert

Frying pan

Cooking oil

Cooling rack 

Tongs....a really long pair of tongs

Aloe Vera (keep it nearby....you might need it for splatter burns)

Start with putting a steamer basket in your crock pot.  This lets the chicken cook but the oils drain away.

Got BBQ spice?  I love Penzey's brand BBQ 3000.  

Layer in the chicken (I used legs for this batch) and sprinkle spice on all the pieces.
Cover and cook on high for 4-6 hours until cooked.

Cooked chicken - no mess, no fuss!  I'd eat it now if I wasn't craving fried chicken.
Remove the pieces and put on a pan with paper towels to drain.
Reserve any drippings for making gravy or chicken stock. 

Crush 2 cups Brown Rice Gluten Free Rice Crispies Cereal

Add 1 cup Corn Meal 

Add your "11 Herbs and Spices"
I used a mix of sea salt, cracked Tellicherry black pepper, more BBQ 3000, garlic powder, and a dash of chipotle spice.
Mix it all together.

In another bowl crack 2 eggs
Add about 1 cup of milk (I used coconut milk)
Whisk it together to create your egg wash.

Dredge the chicken in the egg wash and then in the breading mixture.  

Coat completely and put on a pan to rest.  

Repeat with all the pieces. 

In a heavy bottom frying pan, heat about 1 inch of oil.
 Fry the chicken a few pieces at a time.  Don't crowd the pan.
Turn over to fry both sides.
Because the chicken is already fully cooked, you are frying only long enough to cook the coating.

When done, put on a cooling rack over another pan to drain.

Eat it right away or stick it in the fridge for cold "picnic" chicken for later.  I had some of the leftovers this morning and the crunch of the breading held up even after being in a plastic bag overnight.  

I need a good potato salad recipe to go with this.  Got any recommendations?