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Juicy. Spicy. Delectible. No-Dredge Buttermilk Fried Chicken.

In Do-it-Yourself, Gluten Free on September 29, 2013 at 11:35 am

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MMmmmmmmMMMMmmmmm!For fried chicken that is flavorful throughout and brings you to your knees with its juiciness, I’ve taken a tip from Chef Todd Richards from The Shed at Glenwood, who actually marinates his chicken for 4 days! Other than the 4 day marination, this chicken was pretty low maintenance!My marinating liquid consisted of: 2% buttermilk, garlic powder, kosher salt, cracked black pepper, thyme, cumin, Garam Masala, ginger (and maybe some onion powder?). Fresh ginger, fresh onion, and fresh garlic paste would be even more awesome, if you can manage that. Mix enough buttermilk and spices to cover most of your chicken pieces in a big bowl and cover it with Saran Wrap and keep in the fridge between 1-4 days. Any less than a day and you risk having zero flavor in the chicken. The 4 day mark? The chicken tastes sublime.

I don’t actually like super coated chicken where you you don’t even really taste the chicken or worse, gummy chewy over-breading that doesn’t fry up properly, so I actually added about a teaspoon worth of tapioca starch (you can use cornstarch) with my cup of flour for breading the chicken. This creates a light, crispy, airy crunch. You can try another kind of base flour for gluten-free fried chicken – I like working with rice flour, but for this recipe, I think even nuttier flours or even chickpea flour would be wonderful.

I also added seasonings like smoked Spanish Paprika, kosher salt, pepper, garlic powder, onion powder, and some curry powder to my flour too so that the batter would be tasty too. So, some of the deep coloring you see in the picture are probably attributed to the spices, as well as the frying. In this picture, I only fried up chicken thighs and legs.

You already know I just like to eat and hate extensive, longass prep, cooking, blah, blah, blahhhhh. I’m a lazy cook I actually skipped the flouring, egging, flour-dredging step and just put my already marinated in buttermilk chicken into a ziplock bag with my flour mixture and just did a quick bag shake, and with some tongs, tapped the excess off into the bag and put the chicken into my hot cast iron pan filled with oil. I had heated up enough oil to reach about 1/3 up to the chicken, to a little over medium heat. The chicken was fried roughly 10-12 minutes per side. After it was done, I transferred to a metal rack and let the chicken rest and drain for a bit and then plated.

Best part? Bag of flour tossed without any gross gummy stuff to clean up. More chicken crunchy crispy deliciousness, less mess!

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