GF buttermilk fried chicken, extended sale on HYC, discount link to Field Co. pans
Some extra goodies to start the week
Hello!
A couple of quick things:
The sale on HYC was so successful, I’m extending 25% off yearly subscriptions to this Sunday—that’s just $37.50 for a year of weekly gluten-free recipes! No code necessary; discount taken at point of sale.
Field Company, maker of beautiful cast iron pans right here in the US, is offering HYC subscribers a 10% discount code to use site-wide. Use code HAVEYOURCAKE —there will be another recipe on Friday that involves cake, blueberries, cornmeal, and cast iron…
Like fried chicken? Try this GF version from my book Tartine All Day that uses chickpea and potato flours and a buttermilk marinade for a delicious, light coating. TAD wasn’t published as a gluten-free cookbook per se, but almost all recipes in it are gluten-free.
Buttermilk Fried Chicken, GF
Serves 4-6
4 bone-in chicken breasts
4 bone-in chicken thighs
4 bone-in drumsticks
960ml / 1 quart buttermilk
2 Tbs kosher salt
1 Tbs hot sauce, optional
oil for frying, such as avocado
240g / 2 C chickpea flour
180g / 1 C potato starch
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
Combine chicken, buttermilk, salt, and optional hot sauce in a large bowl. Cover and refrigerate overnight, or at least for an hour if you are short on time.
About 30 minutes before you are ready to fry, remove the chicken/buttermilk bowl from the fridge and let rest at room temperature.
Pour at least 1 1/2-inches of oil into a heavy-bottomed skillet or pot and slowly heat to 360f. Line a baking sheet with paper towels and set aside.
Meanwhile, mix the flours, salt, and pepper. The mixture can be put in a paper or plastic bag, or in a shallow bowl.
When the oil is ready, lift a piece of chicken out of the buttermilk, letting the excess drip off, and thoroughly dredge in the chickpea mixture.
Carefully place in the hot oil and fry turning once, until gold brown and cooked through, 4 to 6 minutes on each side, depending on the size of the piece and the temperature of the chicken.
Working in batches, fry as many pieces of chicken as will fit in a single, uncrowded layer at a time. Using tongs, transfer the fried chicken to the prepared baking sheet.
Serve immediately. Leftover chicken can be re-crisped in a 350f oven for 10 minutes.
Liz, how do I subscribe at your sale rate as a gift for a friend? Thanks.
I don't see buttermilk in the ingredients....