The term “Gluten-free” is no longer a guarantee of some dish that’s weird and dry and best left to the three to six million Americans with celiac disease. The second Wednesday of each month, Ina’s features golden brown gluten-free fried chicken that’s been dipped in egg whites and then rolled in a mixture of potato starch and tapioca flours. This bird doesn’t need gluten (a protein in wheat, barley, rye, and oats) to come out juicy and crispy as can be; it’s every bit as good as Ina’s “regular” fried chicken (available other nights). And Ina Pinkney is not the only restaurateur in town to step up: Check out our comprehensive list of gluten-free friendly spots. 1235 W. Randolph St.; 312-226-8227.
Photograph: Anna KnottEdit Module