Gluten Free Fried Chicken
Okay, guys, I love me some fried chicken! It takes a little preparation and planning to make, but so easy to put together — crispy on the outside, juicy and flavorful in the center. Our Fed & Full fried chicken is heavenly!
Ingredients
The brine
- 2 whole organic chickens
- 4 cups buttermilk
- 4 tbsp salt
- 4 tbsp Morton & Bassett Italian seasoning
Flour seasoning
- 4 cups Pamela’s Gluten-free all-purpose flour
- 2 tbsp salt
- 2 tbsp Morton & Bassett Italian seasoning
- 1 tbsp ground black pepper fresh is best
Frying
- 3 25.4 fl oz grapeseed or avocado oil
- salt to season as needed
Instructions
- Break the chickens down sectioning out the breast, thighs, and wings. Ask your butcher to do if needed. Or, buy separate packs if needed. Remember to cut your breast in half.
- Rinse your chicken and place in a large double bagged zip-lock, deep baking dish or a mixing bowl.
- Add the buttermilk, salt, and Italian seasoning to the chicken. Toss around and leave in the refrigerator overnight.
- Before frying remove the chicken from the refrigerator and bring the chicken up to room temperature. At least an hour.
- Preheat oven to 350 degrees Fahrenheit.
- Place all ingredients inside a large bowl to make flour seasoning. Toss and coat each piece of chicken until covered completely. Set on a parchment lined baking sheet until completed.
- Place dutch oven on the stove top, with oil and candy thermometer attached. Bring oil temperature to 350 degrees Fahrenheit.
- Place larger pieces of chicken in oil in a single layer (breast, thighs, legs, then wings) and fry on each side for about 4 minutes until golden brown. Remove chicken and place on a wire rack backing sheet, season with a little salt and pop in the oven. Repeat until all the chicken is all fried.
- Check the chicken is thoroughly cooked through and has an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer. Once its fully cooked, let rest on the countertop for 5 minutes and arrange on a platter for serving.