Buttermilk Fried Chicken [gluten-free]

Oh Lawd!! There are 2 things I miss about eating gluten: glazed donuts and fried chicken. Oh how I miss going to the drive-thru at Popeyes and stopping by the local donut shop and popping delicate yet fluffy donuts glazed with sticky icing in my mouth followed by hot coffee! I’m still working on finding a donut recipe that can satisfy me but as for fried chicken, I’ve figured out a way to make fried chicken that will never make you guess it was gluten-free. One of the benefits of pan frying your chicken is that you get moist and flavorful chicken that stays crispy for a long time. I used Bob’s Mill All-Purpose gluten-free flour since it contains fava bean and in my past experience, fava bean helps keep deep-fried gluten-free foods taste like the normal stuff.

Pan Fried Chicken

Pan Fried Chicken

Recipe makes 4-5 servings

Ingredients

Chicken and marinade:

  • 1 whole fryer chicken cut into pieces. You’ll want 2 drums, 2 wings, 2 breasts , and 2 thighs with skin on.
  • 2 1/2 cups of peanut oil/canola/or vegetable oil
  • 1 cup of buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon garlic powder
  • 1 large spill-proof zip lock bag

Flour for frying

  • 2 cups of Bob’s Mill All-Purpose Flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Tools

  • large baking pan lined with parchment
  • Large non-stick pan or cast iron skillet
  1. In a large zip-lock bag, add in chicken pieces and remaining marinade ingredients. Allow chicken to marinate at least 4 hours chilled. For best results, let chicken marinate in the fridge overnight.
  2. In a large bowl combine flour ingredients, and coat a piece of chicken in the flour, one at the time. Dust off excess and line on baking sheet. When you’ve coated all the chicken with flour, allow to rest for 30 minutes so that the flour absorbs some of the chicken moisture. Please note that adding them directly into the oil too soon will cause burnt chicken on the outside and raw in the inside. We really don’t want that!
  3. In the meantime, heat up the oil in your pan to 375 degrees F. When the 30 minutes is over, slowly add the chicken to the hot oil using tongs. Do this carefully, adding 1 piece at a time. Do not over crowd your pan. You may have to do this in several batches.
  4. When the bottom of the chicken is a golden-brown, turn the chicken and cook the other side until golden brown.
  5. Remove chicken pieces to drain on paper towel before serving. Bonus Tip: If you’re cooking the chicken in batches, you can keep the first batch warm by lining cooked chicken on a non-stick baking sheet and bake at 225 degrees F until you’re ready to serve all at once. ENJOY!!
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One thought on “Buttermilk Fried Chicken [gluten-free]

  1. Looks delicious! I just had a long discussion with my husband the other day on what I would eat if I could eat dairy and gluten for just one day with no repercussions. Ha! Krispy Kreme doughnuts were on that list, the warm ones right off the line of course. Macaroni and cheese, a GOOD real sourdough french bread slathered with butter, cheese fondu, I could go on and on and on. Your fried chicken would definitely end up on the list too because I don’t think it’s missing a thing not having “real” flour. πŸ™‚

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