How to Make almond flour and potato starch

Technique tuesday: Gluten and dairy free fried chicken paired with surprise surprise a chardonnay. 

Still can't get enough of my chicken and chard pairings. This chardonnay has just enough acidity to cut through the fat of the fried chicken and the touch of oak rounds out the flavor. For the chicken we gave it a soak in a mixture of almond milk and lemon to tenderize ( you can also use buttermilk), coated it in spices, almond flour and potato starch. It was so crispy and delicious!

2 cups almond milk
1 lemon juiced
2 lbs bone in chicken thighs with bone removed
2 cups almond flour
½ cup potato starch
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp hot paprika
½ tsp cayenne pepper
Canola oil
1: Place almond milk and lemon juice in a large bowl and stir. Submerge chicken in mixture, cover and refrigerate for 2 hours
2: stir together flour, potato starch, salt, pepper, garlic, onion, paprika and cayenne pepper.
3: Remove chicken from tenderizing liquid. Dredge in flour mixture and place on a wire rack over a baking sheet. Let stand for 10 minutes at room temp

4: In a dutch oven, pour canola oil to a depth of 2 inches. Heat to 350*. Work in bathed carefully place chicken thigh in oil and fry until golden brown and cooked through (about 6 to 8 minutes. Transfer to wire rack to cool.
5: Serve with a big glass of chardonnay as your ponder a chicken dish that doesn't go beautifully with a chard

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