The herbs and spices are so spot on in this recipe, you won’t even think about it being gluten free!
NOTE: Do NOT use a gluten free blend from the store or it will turn out gummy!
2 lbs chicken pieces (I chop the breasts in half and pound to equal thickness)
2 cups (12 fluid ounces) buttermilk
184 g superfine (I used regular Bob’s Red Mill) white rice flour
62 g potato starch
34 g tapioca starch/flour
1 teaspoon freshly ground black pepper
1 teaspoons kosher salt
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon regular paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 tablespoon sugar
Neutral oil, for frying (peanut oil is ideal)
Instructions
- In a large, zip-top bag or large bowl, place the chicken pieces and buttermilk, and stir to coat the chicken fully.
- Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap.
- Place the chicken packet in a bowl and place in the refrigerator to marinate for at least 4 and up to 16 hours.
- Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well.
- Pour all of the dry ingredients into a large, zip-top bag.
Line a large rimmed baking sheet with foil and set it aside. - Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully.
- Remove the chicken from the dry ingredients and place on the prepared baking sheet.
- Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.
- While the chicken is sitting, prepare the frying oil.
- Place about 2-3 inches of frying oil in a large, heavy-bottom pot or use a deep fryer.
- Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F.
- Place 3-4 coated chicken parts in the hot oil, taking care not to crowd the oil.
- To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for a few seconds to allow the bottom skin of the chicken to seal.
- Fry until golden brown all over, flipping chicken once.
- Cook until each piece reaches nearly 155°F. (it will continue cooking)
- Place the chicken on a wire rack placed over paper towels to drain and cool before serving.
Adapted from Gluten Free on a Shoestring
