- 6 to 8 skinless chicken pieces (to include a mixture of thighs, drumsticks and small breasts, depending on your favorite cuts)
- 2 cups buttermilk (you can use dairy or almond milk with 2 tablespoons of lemon juice added)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ cup cornmeal or polenta
- 1 cup all-purpose gluten-free flour
- Canola oil, for frying
Preheat the oven to 400°F.
Soak the chicken pieces in the buttermilk for 1 to 2 hours in the refrigerator to tenderize them.
Place all the dry ingredients in a bowl and mix. Drain the chicken, then coat it in the flour mixture, rolling each piece in it twice to ensure full coverage.
If you don’t have a deep-fat fryer, then fill a heavy-based pot with at least 3 to 4 inches of canola oil and fry 1 or 2 pieces at a time at 350°F for 6 minutes. (It’s important to keep the temperature constant by using a thermometer.)
Remove the cooked chicken from the oil, using a slotted spoon, and place on a baking sheet. Finish cooking in the oven for 12 to 18 minutes (depending on the size and cut of the portion) to ensure maximum crispness.
Drain off any excess oil on a rack and devour. Serves 4.
About this recipe
“One of the great contributions of the USA to world cuisine has to be fried chicken. The other is serving the chicken with waffles to create one of the most addictive and satisfying combos imaginable. Fried chicken is such an utterly simple dish when cooked right. There’s a reason why it gets sold by the bucket! In my gluten-free version I have added cornmeal for flavor and texture, and I find the blend of garlic, paprika, cayenne, salt, and pepper works a treat. Who needs the Colonel’s secret recipe anyway?” – Caroline Byron
Recipes and images used with permission from Gluten Free, Naturally by Caroline Byron, photography by Clare Winfield. Published by Kyle Books.