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16 Portions (24 Chicken Pieces)
Appetizers / Fried Poultry Specialties
In a large lug or food-grade container, combine 1 dry packet of RC Creamy Buttermilk & Herb Salad Dressing Mix with 1 quart cider vinegar. Add 3 cut-up chickens (24 pieces total) and blend well to submerge poultry completely. Cover and refrigerate for 4 to 12 hours (overnight marinating produces optimal tenderness and flavor penetration).
In a large mixing tub, whisk together 5 lbs. white rice flour, 7 oz. tapioca starch, and 10 oz. potato starch. Add 1 cup dry RC Hearty Foundations® Reserve GF Vegetable Base paste and rub into the starch mix until thoroughly distributed and homogenous throughout.
Heat canola oil in a deep fryer to 350°F. Remove chicken pieces from marinade and drain thoroughly. Dredge pieces in the dry starch coating, shaking off excess. Dip into 24 lightly beaten egg whites, then return pieces to the starch coating, allowing them to rest buried completely under the dry starch for 3 to 4 minutes to form a thick, adhereing crust.
Shake off excess coating and carefully lower chicken pieces skin-side down into hot canola oil (350°F). Fry in batches for 12 to 15 minutes until internal temperature reaches 170°F and crust is golden and extra crunchy. Meanwhile, in a small saucepan over low heat, warm 1½ cups pure maple syrup and whisk in 2–3 Tbsp. RC Chipotle Chile Flavor Concentrate until smooth.
Drain fried chicken on a wire rack for 1 to 2 minutes. Arrange hot chicken pieces on a platter, drizzle generously with warm Maple Chipotle Glaze, and serve immediately.
Starch Blend Science: Combining white rice flour (structure), potato starch (crispness), and tapioca starch (chew and adhesion) mimics standard wheat flour while creating a glass-like crunch that stays crispy even under hot liquid glazes.
Vegetable Base Coating Seasoning: Incorporating dry RC Hearty Foundations® Reserve GF Vegetable Base directly into the starch mixture seasons every grain of flour with savory mirepoix notes, guaranteeing no bland spots in the crust.
Tangy Buttermilk Tenderization: Combining cider vinegar with dry RC Creamy Buttermilk & Herb Salad Dressing Mix creates an acidic herb-infused brine that breaks down poultry muscle fibers while imparting authentic buttermilk ranch notes.
Glaze Customization: Adjust heat level by varying the amount of RC Chipotle Chile Flavor Concentrate blended into the maple syrup.
