Gluten Free Buttermilk Fried Chicken

Buttermilk Fried Chicken

Ingredients:

• 1 whole chicken, portioned

• 2 cups buttermilk

• 1 Tbsp kosher salt

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 2 tsp smoked paprika

• ¼ cayenne pepper

• 1 Tbsp yellow mustard

• 1 cup Bob’s Red Mill Corn Flour

• 1 cup Bob’s Red Mill Sweet White Rice Flour

• Oil for frying

This chicken is best when marinated for 3 hours to overnight. In a bowl or sealed bag, place the chicken pieces. Combine the spices and mustard into the buttermilk and make sure the chicken is completely coated. Keep refrigerated until one hour before cooking.

Preheat the oil to 350F in a large pot or dutch oven. Combine the Bob’s Red Mill Corn and Sweet White Rice Flours together with a generous sprinkle of kosher salt. When the chicken is room temperature, dredge in the flour and place on a plate or wire rack for several minutes before frying.

Carefully place the chicken into the oil and cook until a meat thermometer reads 165F. Moderate your temperature so the chicken doesn’t crisp too much or burn. Remove and sprinkle with kosher salt while still hot.

Serve with your favorite sides and enjoy!