Gluten-Free Maple Chipotle Glazed Fried Chicken

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
16

 

Serve up a fried-to-perfection chicken dish drizzled with a maple chipotle glaze for a meal that’s sure to please. Made with Healthy Foundations™ Reserve Collections Vegetable Base.

Ingredients

1 package RC Creamy Buttermilk & Herb Salad Dressing Mix (dry)
1 quart cider vinegar
3 – 3½ lb. Chickens cut in 8 pieces
5 lbs. white rice flour
7 oz. tapioca starch
10 oz. potato starch
1 cup Healthy Foundations™ Gluten-Free Vegetable Base (dry)
24 egg whites, lightly beaten
Canola oil for frying (as needed)

Maple Chipotle Glaze
1 quart maple syrup
2½ Tablespoons RC Chipotle Chile Flavor Concentrate
4 sage leaves
(Yield - 1 quart)

Steps

  1. Combine maple syrup, RC Chipotle Chile Flavor Concentrate and sage leaves in a sauce pan and heat for 15-20 minutes at just a simmer. Strain and hold for service
  2. Combine RC Creamy Buttermilk & Herb Salad Dressing Mix (dry) with cider vinegar and add cut up chicken. Blend well and marinate for 4-12 hours refrigerated, overnight would be best.
  3. To make the coating mixture, combine white rice flour, tapioca & potato starch with Healthy Foundations™ Gluten-Free Vegetable Base in a bowl and blend until all are incorporated.
  4. Heat canola oil to 275°F.
  5. Remove chicken from marinate and drain thoroughly. Dredge chicken pieces in dry seasoned coating & remove any excess. Dip into egg whites then return pieces to coating and let sit completely covered in coating for 3-4 minutes.
  6. Shake off any excess coating and fry in canola oil skin side down until internal temperature reaches 170°F. Drain fried chicken on a rack. Drizzle fried chicken with Maple Chipotle Glaze and serve.

 

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources