Gluten Free Fried Chicken

Post date: May 15, 2015 11:14:18 AM

4 large chicken pieces, skin left on (legs and/or thighs are preferable)

2 cups buttermilk (or make your own with 2 tsp. vinegar mixed in with the milk to curdle) or 1 tin coconut milk (if you need it to be dairy free)

1 lemon

2 cups gluten free plain flour - no xanthan or guar gum included, as that will make the flour get gummy or sticky

2 tsp. oregano

2 tsp. chili flakes

2 tsp. basil

2 tsp. sage

2 tsp. pepper

2 tsp. garlic powder

2 tsp. marjoram

3 tsp. salt

4 tsp. paprika

Preheat oven to 425 degrees. This makes for really crispy chicken.

Grease a cookie sheet.

Place your chicken into a dish and pour in the milk and juice from the lemon.

Allow to marinate in the fridge for a minimum of 30 minutes, longer is better.

In a bowl, measure and combine the flour and seasonings.

Take a piece of chicken and place it into the seasoning mix, making sure it is well covered.

Once covered, return the chicken to the milk to soak briefly again.

After the brief soaking, return the chicken to the seasoning mixture again and dredge until covered once more.

Place the chicken on the greased baking sheet and place in a preheated oven for about 15 minutes.

After 15 minutes, turn the chicken over and bake for another 15-20 minutes, until the chicken looks crisp and golden.