Buttermilk Fried Chicken (Gluten Free)
From DetroitTokyo 10 years ago
- 45 min + marinate to make
- Serves 4
One thing I try to focus on when creating dishes is being able to eat and make what I love, without having to compromise much. Unfortunately, I suffer from a digestive disorder – what kind of cruel joke is that for a chef and “foodie”? Read more ! I’ve done quite a bit of trial and error on my diet to try to keep myself in good health and pain-free. Although I’m not allergic to wheat or gluten, I find that I feel much better when I don’t eat it. It seems a lot of people can benefit from reducing the amount of wheat they consume. With that said, I don’t want to give up my favorite foods or feel like I’m missing out on anything and this fried chicken is the perfect example! The buttermilk marinade adds to the flavor and moisture of the meat while the cornstarch helps to keep the breading from falling off while frying. If you haven’t tried brown rice flour yet, I highly recommend it! See less
Ingredients
- 1 chicken cut into 8 pieces – about 2.5 pounds shopping list
- 2 cups buttermilk shopping list
- 1 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1/2 tsp paprika shopping list
- 4 sprigs fresh rosemary shopping list
- 1/2 onion, roughly chopped shopping list
- 4 large garlic cloves, smashed shopping list
- 1 celery stalk, roughly chopped shopping list
- 2 tsp rainbow peppercorns shopping list
- 1 handful celery leaves shopping list
- 1 cup cornstarch shopping list
- 1 egg, beaten shopping list
- 1/4 cup hot sauce shopping list
- 2 tbsp cold water shopping list
- 1 cup brown rice flour shopping list
- 1 1/4 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1/2 tsp paprika shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp onion powder shopping list
- 1/4 tsp cayenne pepper shopping list
- neutral oil, for frying shopping list
How to make it
- Combine buttermilk,salt,pepper,paprika,rosemary,onion,garlic,celery stalks & leaves in a large plastic zipper bag. Seal and toss to incorporate. Add chicken pieces, reseal, and refrigerate for at least 12 hours, and up to 36 hours.
- Place cornstarch in a bowl.
- Place egg, hot sauce, and water in another bowl.
- Place flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a third bowl. Mix to incorporate. See Photo
- Remove chicken from fridge. Heat oil in a medium stock pot to about 350F – a cube of bread should brown in one minute when the oil is ready.
- Remove chicken from buttermilk mixture, letting excess drip off. Dredge first in cornstarch, then dip in egg wash, and finally dredge in seasoned flour. Place in hot oil and cook for about 20 minutes. Wings may need less time and larger pieces may need a few more minutes. I went about 25 minutes on the breasts, 20 minutes on the legs and thighs, and 15 minutes on the wings. Remove and transfer to a paper towel lined cooling rack See Photo. Fry in batches if needed. (I like to fry in smaller batches in a smaller pot to use less oil and give the pieces room to brown well without sticking).
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