Gluten-Free Maple Chipotle Glazed Fried Chicken

Menu Part: 
Cuisine Type: 


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.


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)


  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

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources