i’ve been craving fried chicken. it’s crazy. as soon as the warm weather hits, it happens.
i just want to sit by the pool, in my yard, at the park…and eat. i feel like i need a picnic basket. you know, this way i have an excuse to make it all the time. where can i get a cool picnic basket?
i’m gonna be honest though, making fried chicken scared the crap out of me. it was the flour. it always gets me.
i knew using straight up GF flour was going to kill it. it needed something else. something to just add crisp, flavor.
i sat for days thinking. staring at chicken legs. and then i just went for it. brined in some buttermilk (and spices). made a couple phone calls, and got to work.
it was the best 4th of july ever.
can you guess what we are having for dinner tonight?
buttermilk fried chicken
for the buttermilk brine:
- 2 cups buttermilk
- 1 tbl of garlic powder, onion powder and salt
- 1 tsp of paprika
- a pinch of cayenne
for breading the chicken:
- 1 cup of GF flour (i used cup4cup)
- 1 cup almond flour
- pinch of salt and pepper to taste
what else you will need:
- 10 chicken legs (we are chicken leg fans here)
- a large skillet with a top
- in a large bowl whisk the buttermilk mixture, clean chicken and add to mixture. cover and refrigerate for the day. a couple of hours will do. the longer the better.
- when ready to fry, mix flours together with salt and pepper.
- heat up oil.
- bread all of the chicken at the same time. carefully add chicken to the hot oil. cover and cook with out lifting lid on a medium flame for 15 minutes.
- after 15 minutes, take lid off and flip chicken. if some pieces seem to be sticking, leave them until they are ready to flip. continue cooking with lid off for 10-15 minutes or until chicken is cooked.
just some tips:
- please remember, all chicken pieces are different. it might take you longer or if smaller, less time then it took to cook mine.
- the reason for the lid: it steams the chicken, but allows the skin to crisp. when you flip it, do not put the lid back on, you will have soggy chicken.
- if you don’t have a cover large enough to cover your skillet, use a cookie sheet.
this is a great recipe for breasts, thighs and cutlets (i wouldn’t use the lid for cutlets though)