This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.
3poundwhole chickencut into 10 pieces (breasts halved)
2cupbuttermilk
1tablespoonKosher salt
For the sesame coleslaw:
1green cabbageabout 1 small cabbage, thinly sliced
½cupred onionthinly sliced, rinsed with cold water if spicy
1carrotgrated (use large holes on grater)
3tablespoonapple cider vinegar
1tablespoonmayonnaise
1tablespoongranulated sugaror your favorite sweetener
1teaspoonKosher salt
1tablespoonsesame oil
2teaspoonsesame seedswhite or black
For the coating:
1½cupgluten-free flourBob’s Red Mill 1 to 1, recommended
½cupcorn starch
2teaspoonKosher salt
½teaspoonfreshly ground black pepper
¼teaspooncayenne pepper
1teaspoonpaprikamild or sweet
For frying:
4cupavocado oil amount depending on pan size
Instructions
Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.
Meanwhile make the coleslaw:
Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.
For the coating:
In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".
For frying:
Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.
Notes
Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.