Buttermilk Fried Chicken Gluten Free Recipes
BUTTERMILK FRIED CHICKEN ( GLUTEN FREE)
Marinating the chicken in buttermilk is the secret to making this Southern-style fried chicken tender and juicy.
Provided by tanish
Categories Free Of...
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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".
Nutrition Facts : Calories 1519.7, Fat 141.9, SaturatedFat 17.7, Cholesterol 214.5, Sodium 1264.7, Carbohydrate 10.6, Fiber 0.7, Sugar 9, Protein 51.9
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- Prepare the soak: Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces.
- Prepare the chicken: Submerge the chicken pieces in the buttermilk soak. Cover and refrigerate for at least 4 hours, or overnight.
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- Place your chicken into a large mixing bowl and pour your buttermilk over the top, making sure the chicken is well coated. Allow to sit for as long as you can. 12 hours in the fridge would be great, but often I just leave mine for 15 minutes and it still works really well.
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- Half fill a large, deep saucepan with vegetable oil and place over a medium heat. Heat until it reaches 170C - I check this with a digital cooking thermometer. If you don't have one, you can always submerge the handle of a wooden spoon into the oil - if small bubbles form around the handle, then it's very likely it's ready to fry!
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