The kids are grown, now what?: Buttermilk Fried Chicken - Gluten Free

Sunday, March 20, 2016

Buttermilk Fried Chicken - Gluten Free

Gluten Free Buttermilk Fried Chicken Dinner

When the kids were little I would make fried chicken all the time. Hot from the frying pan or cold from the fridge on a picnic, there is nothing like fried chicken. The crispy outside and the juicy flavorful chicken inside. There is not a meal like it. 

Last night I made a quick gluten free bacon mac & cheese and classic green beans and bacon to go with hot, crispy and delicious chicken. If we are going on a picnic I make potato salad or pasta salad to go with it. What do you eat with fried chicken?

Chicken in Buttermilk Marinade


2 C Buttermilk
1/2 C Louisiana Hot Sauce
2 LBS Assorted Chicken (I used thighs)

Flour Dredge 

2 C All Purpose Gluten Free Flour
2 TSP Kosher Salt
1 1/2 TSP Black Pepper
1 TSP Cayenne Pepper
1 TSP Paprika
1 TSP Oregano
1 TSP Garlic Powder 
1 TSP Onion Powder

1 1/2 - 2 C Oil for Frying (I used Corn Oil)

Early in the day, Pour buttermilk, hot sauce into a zipper bag and mix thoroughly. Add chicken and refrigerate for at least 4 hours,

Flour and Spices for Dredging

Heat oil in large frying pan over medium high heat. 

While oil is heating, mix together flour and spices.

Remove Chicken from Buttermilk and let excess drip off.

Dredge Chicken in flour and spice mixture and place on a plate to dry for about 5 minutes.

Dredged Chicken Drying

Add chicken to frying pan once oil reaches between 350 and 375 degrees. 

Place chicken skin side down and cook for 15 minutes on the first side.

Turn Chicken Over and cook for another 15 Minutes.

Chicken Frying

Remove chicken from pan.

Place on paper towel lined plate.

Tent chicken with aluminum foil and let rest for 15 minutes. This allows the chicken to finish cooking.

Serve with your favorite sides and enjoy!


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