Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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summertime picnic 121

(Text)

Boneless Buttermilk

Fried Chicken

•Soy-free

Crispy and perfectly seasoned, everything fried chicken should be! I make this boneless so

it’s easier to serve, but use a whole chicken cut into pieces, if you prefer; just fry a bit longer

to fully cook bone-in chicken.

For ChICken:

3 pounds (1,362 g) boneless,

skinless chicken breast

1 cup (235 ml) buttermilk

4 eggs

1 tablespoon (15 ml) Tabasco sauce

1 tablespoon (18 g) salt

For dredgIng mIxTure:

2 cups (240 g) Liv’s Flour Blend

(page 15) or 1 cup (120 g) cornstarch

plus ½ cup (60 g) almond flour plus

½ cup (60 g) oat flour

¾ cup (105 g) cornmeal

3 teaspoons garlic powder

2 teaspoons paprika

¼ teaspoon cayenne

2 teaspoons salt

1 tablespoon (6 g) ground black

pepper

Canola oil, for frying

To make the chicken: Cut the chicken breast into 1-inch (2.5 cm)–thick

strips. Whisk together the buttermilk, eggs, Tabasco, and salt in a large

bowl. Add the chicken strips, cover, and refrigerate. Marinate for at least

3 hours, up to overnight.

Pour the chicken into a colander to drain.

To make the dredging mixture: In a large, clean bowl, whisk together the

flour blend, cornmeal, garlic powder, paprika, cayenne, salt, and black pepper.

One by one, dip the chicken pieces into the flour mixture and firmly

press the flour onto the chicken, until evenly covered in a thick coating

of the flour. Place the floured chicken strips on a plate until ready to fry.

Repeat with the remaining chicken until all of the pieces are coated.

Heat a large heavy-bottomed skillet over medium heat. Fill with about

1 inch (2.5 cm) of canola oil. Use a deep-fry thermometer to heat the oil to

350 ̊F (180 ̊C). Place a few pieces of chicken in the pan and fry for about

5 minutes, turning as needed, until golden brown and cooked through.

Drain on paper towels, and repeat with the remaining chicken until all of the

chicken is fried. Add more oil as needed to maintain about 1 inch (2.5 cm)

of oil in the pan and bring the oil back to temperature before frying more

chicken. Serve warm or at room temperature.

Yield: 6 servings

Chef’s Tip

The right oil temperature is key to frying success. Too low, and your chicken

will come out greasy; too high, and the coating will burn and turn bitter. A

thermometer helps you keep the oil at the right temperature for frying.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

07-C69698 #175 Dtp:225 Page:121

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:120

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