Missing that extra-special blend of 11 herbs and spices in KFC chicken now that you’re gluten free? This gluten free fried chicken will be a welcome addition to your family traditions!
*For easier frying, and easier eating, try slicing each split chicken breast in half while it’s still on the bone. A large sharp knife and a swift motion will do the trick.
Ingredients:
- About 4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks)*
- 1 1/2 cups (12 fluid ounces) buttermilk
- 1 cup (224 g) plain yogurt (or you can use 1 additional cup buttermilk in place of the yogurt)
- 2 cups (280 g) basic gum-free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour) (yes, you do have to use this blend!)
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons smoked Spanish paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 3 tablespoons (36 g) sugar
- Neutral oil, for frying (peanut oil is ideal, but a mixture of half canola oil and half nonhydrogenated vegetable shortening works very well, too)
*For easier frying, and easier eating, try slicing each split chicken breast in half while it’s still on the bone. A large sharp knife and a swift motion will do the trick.
Instructions:
- In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.
- Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well. Pour all of the dry ingredients into a large, zip-top bag. Line a large rimmed baking sheet with parchment paper and set it aside. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully. Remove the chicken from the dry ingredients and place on the prepared baking sheet. Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.
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