Buttermilk Fried Chicken
This version is a bit lighter than deep-fried, using a combination of frying and oven cooking methods.
Ingredients
- 2 lbs chicken pieces with skin
Marinade
- 2 cups buttermilk*
- 5 cloves garlic chopped
- 1 onion sliced
- 1 cup fresh mixed herbs parley, tarragon, thyme
- ½ tsp paprika
- ½ tsp cayenne
Coating
- 1 cup GF flour blend
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp dried sage
- 1 tsp marjoram
- 1 tsp pepper
- 2 tsp salt
- 1 tsp paprika
- 1 tsp granulated onion
- ½ tsp garlic powder
- 2 eggs**
Instructions
- In a large bowl combine marinade and soak chicken overnight (8 hours).
- For the Coating, combine all the dry ingredients in a large shallow bowl.
- Strain marinade into a bowl. Discard all but ¾ of the liquid and whisk in the eggs.
- Coating one piece of chicken at a time, dip chicken in the marinade mixture, then roll in coating. Pressing well to adhere. Set pieces aside on a wire rack for 10 minutes to ensure the flour is well moistened and sticks to the chicken, and won't slip off when frying.
- In a large deep skillet, fill oil to a depth of 1” and bring to 350°F over medium high heat. Fry a few pieces at a time, 5 minutes on each side then place on a wire rack over a baking sheet. Once all pieces have been partially cooked, place in oven at 375°F and bake for 25 minutes or until internal temperature reaches 165°F.
Notes
*For a dairy free version, replace the buttermilk with a milk substitute with 2 Tbsp of vinegar or lemon juice added.
**Using eggs in the coating produces a thicker and crunchier crust, however for those with egg allergies, they can be omitted.
Tried this recipe?Let us know how it was!
