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

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources