Say that over and over again ten times really fast. Fried chicken… mmmmm…mmmm. Though this version is oven-fried. Next time I might use a flour for the breading that doesn’t have fava/garbanzo bean in it though.
- 2 c. corn flakes (amaranth and corn works well too)
- 1 c. gluten free flour
- 1 1/2 tsp celery salt
- 2 tsp paprika
- 2 tsp powdered thyme
- 1 tsp rubbed sage
- 1/4 tsp freshly ground pepper (less if you don’t like)
- 1 1/2 tsp garlic granules
- 1/4 tsp cayenne pepper
- Salt and pepper
- 1 c. buttermilk
- 3 tbsp butter melted
- 1 medium sized cut up fryer (kosher or free-range is best)
Preheat oven to 400 deg. F.
Line two baking pans (with edges) with tin foil and grease generously with butter or salad oil. Wash and pat dry the chicken pieces. Salt and pepper the chicken well on both sides. Mix the buttermilk and butter. Set aside. For the breading, mix all the remaining dry ingredients well and spread out 1/2 of it in a large plate. Dip each piece of chicken in the buttermilk mixture. Make sure to coat it well. Then dredge each piece in the breading and placed on the greased baking pans.
Bake for 45-50 minutes. Check the chicken to take care the breading doesn’t burn. Cover with tin foil as necessary. Before serving cut a large piece to make sure that the chicken is cooked all the way through.
Tasty with garlic mashed potatoes and GF gravy.