Buttermilk Fried Chicken Gluten Free Recipes

BUTTERMILK FRIED CHICKEN ( GLUTEN FREE)

Steps:

• Place the chicken pieces in a large bowl, add enough buttermilk to cover the chicken.
• Cover with saran and marinade for several hours or ideally overnight.
• Combine the gluten flour and seasonings.
• You may not use all the seasoned flour so evenly spread some on a plate (add more as needed).
• Dredge each chicken piece in the flour, evenly coating, shake off the excess.
• Fill a large skillet with 1 inch of oil. When hot, fry the chicken in batches until golden brown, about 5 minutes , turn to evenly brown.
• Do not overcrowd the pan.
• Drain on wire rack on cookie sheet. Draining on paper will make it soggy and greasy.
• Arrange the chicken on a lightly oiled baking sheet.
• Finish in a pre-heated 350F oven until the juices run clear and no longer pink near the bones; about 10-15 minutes.
• Time may vary depending on the size of the chicken pieces.
• Amounts of seasoned flour can be save for future use.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".

GLUTEN-FREE FRIED CHICKEN

Steps:

• Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
• Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
• Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
• Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
• Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
• Don't overcrowd the pan. You can always do this in two batches.
• Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
• Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.