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Buttermilk Oven-Fried Chicken (Gluten-Free)

Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites.

The finished buttermilk oven-fried chicken. Photo: CC-stu_spivakFor my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk.

This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture.

The recipe makes 6-8 servings, and goes great with mashed potatoes, corn on the cob, beans, cole slaw, or any other side dish you care to serve.

Ingredients:
1½ tablespoons salt - for brine
1 quart of water - for brine
3 eggs
1 cup hot red pepper sauce
1 cup of rice flour
3 pound chicken, cut into 8 pieces
1 quart buttermilk
2 cups Rice Chex, finely crushed
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon ground oregano
1 tablespoon paprika
1 tablespoon thyme,
1 tablespoon cayenne pepper,
1 tablespoon ground parsley
Vegetable oil or vegetable shortening

Directions:
In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Add cut chick pieces to the salt water.

Marinate for 30 minutes at room temperature, or in the refrigerator for one hour.

Remove chicken from salt water, and dry lightly on paper towel.

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

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Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than halfway with oil.

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup).

Season the chicken with mixture of salt, garlic powder, oregano, paprika, thyme, black pepper, cayenne pepper, and ground parsley.

Dredge each piece in rice flour.

Dip the seasoned chicken in the egg, and then coat well in the Rice Chex.

Place the chicken in the preheated oil a few pieces at a time, and fry the chicken about 3-5 minutes, until the coating is a light golden brown. Chicken will brown further in the oven. Be sure not to crowd the pieces.

Allow the oil to return to 360 degrees F before frying the next batch.

As the pieces finish, remove each piece from the oil and place on a paper towel to dry a bit. Once all the chicken pieces are fried and dry, place pieces on a metal baking rack set on a sheet pan.

Bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Note: Dark meat takes longer than white meat, so check pieces separately with a fork. Make sure the juices run clear.

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4 Responses:

 
Marty
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Mar 2012 3:13:25 AM PST
Excellent! I love fried chicken.

 
vivienne harris
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Mar 2012 8:48:50 PM PST
I cannot wait to try it.

 
PLaroo
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Nov 2012 6:44:40 PM PST
Google pistachio-crusted-grouper-with-lavender-honey-sauce. You gotta try this; just sub rice flour and use more pistachios! So yummy

 
BillA
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Sep 2013 11:43:52 AM PST
Thank you for the recipe. My wife and family loved it!




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A ha ha ha ha This article is so flip floppin I can't even begin to comment I.e. - you might be gluten intolerant but can eat some gluten !!!!????? may all potential people with real intolerances find their way here and not use this as their primary source of info on celiac, ...

Yes the crumpets are excellent. I have them quite often in the winter. Look and taste is excellent. They're probably not as chewy as the gluten ones but that's not really an issue as they are chewy in comparison to what I eat now.

Wow! Didn't realise that was a possibilty! I've had the little biscuits they make, they're really nice and the only danger is finishing the entire bag at a sitting! The weird thing is that I wasn't that fussed about panettones until I couldn't have them any more, now I really want one The Be...

If you are still worried you can also ask that the dry ingredients be mixed/poured outside (eg. on a deck, balcony etc.) and only be brought inside once combined with the wet ingredients. I believe someone else on the board once posted this as a suggestion, and I took it up to avoid roommate muti...

I am more stressed about what sales will be out on cyber Monday and black Friday then the actual thanksgiving holidays lol. Cooking is just cooking, I do it daily, just doing more and some special dishes. NOW once a year sales on products I use daily like supplements, spices, foods, flours, etc.....