Naturally Notcho' Mama's Fried Chikn

Fried Chicken!? Yes, that's right, Naturally Notcho- Mama's Fried Chikn, It is similar in texture and a very close take on the favorite for many.

Equipment Needed: 2 Bowls, 1 Large Pot, 1 Draining Rack, 1 Pan, 1 Whisk, 1 Platter with Napkins, 1 Large Spoon

Ingredients:

2 C Gluten Flour

1 T Onion Powder

1 T Garlic Powder

2 T Nutritional Yeast Flakes

1 t Sea Salt

2 T Bob's Red Mill Rapid Rise Yeast

2 C Water (hot)

Seasoning Water:

1 t Parsley Flakes

1 t Onion Powder

1 t Garlic Powder

1 t Pink Himalayan Salt

1 t Oregano

1 t Basil

1/4 t Sage

1 t Old Bay Seasoning

1t Chikn Style Seasoning

8 Bragg's Liquid Aminos (squirts), optional

For Crunchy Chikn: 1 Cup All Purpose Flour, 6 Tablespoons Panko Crumbs, 2 Tablespoons Cajun Seanoning to fry it

1. Place all ingredients in a bowl except Rapid Rise Yeast and Water, stirring all ingredients evenly with a whisk. Then add the yeast and hot water, massaging the Chikn until it is slippery and pliable, that should take several minutes to complete. Allow the “yeast ball” to rise for 30 minutes, covered with a dish cloth.

2. Boil water in pot of Seasoning Water (see below).

3. Tear off golf ball size pieces and flatten using hands.

4. Notice how the pieces expand and swell up while boiling. Boil it for about 30-45 minutes.

5. Drain the excess water on a rack.

6. Flour and fry like chicken on Medium High Heat.

8. Serve hot! You can re-heat it over and over again eat it for up to a week.

Naturally Notcho’ Mama’s Fried Chikn

Ingredients:

2 C Gluten Flour

1 T Onion Powder

1 T Garlic Powder

2 T Nutritional Yeast Flakes

1 t Sea Salt

2 T Bob's Red Mill Rapid Rise Yeast

2-3 C Water (hot)

Seasoning Water:

1 t Parsley Flakes

1 t Onion Powder

1 t Garlic Powder

1 t Pink Himalayan Salt

1 t Oregano

1 t Basil

1/4 t Sage

1 t Old Bay Seasoning

1t Chikn Style Seasoning

8 Bragg’s Liquid Amino (squirts)

Directions:

1. Place all ingredients in a bowl except Rapid Rise Yeast and Water, stirring all ingredients evenly with a whisk. Then add the yeast and hot water, massaging the Chikn until it is slippery and pliable, that should take several minutes to complete. Allow the “yeast ball” to rise for 30 minutes, covered with a dish cloth.

2. Boil water in pot of 4-6 cups of Seasoning Water.

3. Tear off golf ball size and flatten using hands.

4. Notice how it expands and swells up while boiling. Boil it for about 30-45 minutes.

5. Drain the excess water on a rack.

6. Flour and fry like chicken.

7. Serve hot! You can re-heat over and over again for up to a week.