Gluten-Free Buttermilk Fried Chicken
by Robert Landolphi, Chef, Quick-Fix Gluten Free, Hampton, Connecticut
- 1 whole Smart Chicken, cut into 10 pieces: 2 chicken breasts cut in half, 2 legs, 2 thighs, 2 wings
- 3 cups buttermilk
- 1¼ cups white rice flour
- ½ cup potato starch
- ¼ cup tapioca starch or tapioca flour
- 1 teaspoon baking soda
- 2 tablespoons seasoned salt, such as Lawry’s
- 2 tablespoons granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Peanut or canola oil, as needed
In a large bowl or freezer bag, marinate chicken pieces in 3 cups of buttermilk, and refrigerate overnight.
In a medium bowl, whisk together white rice flour, potato starch, tapioca flour, baking soda, seasoned salt, sugar, garlic powder, and black pepper.
Remove chicken from buttermilk and dredge in flour mixture until completely coated. Place chicken on sheet pan and allow coated chicken to rest 15 minutes before frying. Preheat deep fat fryer or oil-coated frying pan to 325°F. Add a few pieces of chicken at a time, being careful not to overcrowd, and cook chicken, turning occasionally with tongs until cooked through, 8-10 minutes or until internal temperature of chicken is 165°F.
Place cooked chicken on wire rack over sheet pan and allow to drain. Repeat with remaining chicken.
Serve with favorite sides: Baked beans, coleslaw, and macaroni and cheese work especially well.
Pairing: Duckhorn Sauvignon Blanc 2013 or Brunehaut Bio Blonde (gluten-free beer)