|Coll's classic KFC is not gluten-free, but the new version is|
The breading on Coll’s traditional KFC is actually already gluten free, because she found a mix of rice flour, cornstarch and cornmeal maintains its crispness much better and longer than wheat flour. However, the kicker was the sauce, which did contain gluten. Hence, a new flavor.
Chicken brines for 24 hours in a mix of yellow curry paste, coconut milk, kaffir lime and other spices, and then gets breaded and twice fried. The new sauce is like a curry honey mustard, with whole grain dijon and a little fish sauce. Two pieces of crispy bird are served with braised collard greens - “From my garden!” Coll says, proudly - and a crispy cheese polenta for $17. See you on Lombard Street (215-985-1922).