As I shared before, I was not much of a cook before going gluten free. Now I love the satisfaction of providing my family a home cooked meal – nothing processed or out of the box. Just good food stirred with a lot of love. Here is a chicken recipe you will love!
Make this and you will never long for the fried greasy stuff that you used to pick up on your way home.
• chicken – you can use 2 chickens cut into eight serving pieces. To make this easier, I use 3 – 4 pounds of boneless, skinless chicken breast
• 1 quart buttermilk (for dairy free use almond or soy milk mixed with 1 T lemon juice)
• 1 cup gluten free flour (you do not have to be too picky about the flour, but use some kind of a blend. Any store bought blend will work or use our favorite gluten free flour blend.)
• 1 cup Kinnikinnick Gluten-Free Crispy Chicken Coating Mix (this coating makes the chicken extra tasty. If you do not have it use an additional cup of gluten free flour)
• 1 T kosher salt
• 1 T black pepper
• vegetable oil
Add the chicken pieces and the buttermilk (or diary free alternative) to a large zip lock bag and refrigerate for a few hours, but overnight is better.
Preheat the oven to 350 degrees.
Combine the gluten free flour, Crispy Coating Mix, salt and pepper and place in a large flat container (a pie pan works well).
Pour the oil into a frying pan to a depth of 1 inch and heat to 360 degrees (a large heavy-bottomed stockpot works well for this and will keep the stove clean).
Dread the chicken through the flour mixture and fry on each side for about 3 minutes, until the coating is a light golden brown (it will brown more in the oven). Fry the chicken in batches. Reheat the oil to 360 degrees before frying the next batch.
Place the chicken on a metal backing rack on a cookie sheet (a broiling pan also works well) and bake for 30 to 40 minutes, until no longer pink inside.
Serve with some green beans.
Your family will love this meal!