Quote:
Originally Posted by mullen
Yim,
Food truck looks awesome. Are you able to offer any recipe/techniques for the gluten free/dairy free fried chicken from volunteering on the truck? I’ve been looking for one and have tested some things out myself but haven’t been really pleased with results.
Thanks, its got a ways to go but I'm chipping way at it
Unfortunately, I don't think I have much to pass along because he's secretive with the gluten free flour mix he uses. He buys the chicken from some place that raises them on a chunk of land, not crammed in a warehouse, no hormones, etc
all we do is toss the chicken in his flour concoction and fry in coconut oil, no eggs, buttermilk.
In all honesty, the chicken is just ok to me. Its pretty good right out of the fryer but for some reason he doesnt want to brine the chicken or salt it when it comes out of the fryer. He makes a spice mix thats really good and if he would just toss that on the chicken right out of the fryer, it would be much better.
I bought some of his tenders and took it home to eat but it was cold and the coconut oil gave it a strange flavor which really stood out in a not so good way. I think I'd try to find something more neutral but he's a big believer in what he's put together so hopefully its just not my thing but others really like it
he also uses sea salt that he claims hasn't had nutrients removed and is more healthy.
He uses avocado oil in his gravy along with his "secret" gluten free flour
who knows, I hope it works out for him as he spent over 100K on that truck
I dont think that helped much but thats all I got for you so far. I'll try to quiz him some more about the flour to get you more details. Let me know if there's some thing specific you want me to ask him and I'll run it up the flag pole