This southern fried chicken recipe is of those dishes that anybody who is on a gluten-free diet truly misses, but it’s actually quite simple to put together – it’s just a matter of having the right ingredients at hand.
– 12 chicken pieces, such as thighs, drumsticks, wings and breast, cut in half
– 600ml buttermilk
– 2 litres vegetable oil, for deep-frying
– 150g gluten-free plain white flour blend
– 80g cornflour
– Zest of 1 lemon
– Zest of 1 lime
– 2 tsp garlic powder
– 2 tsp chilli flakes
– 2 tsp black onion seeds
– 2 tsp dried sage
– 2 tsp dried oregano
– 2 tsp dried basil
– 2 tsp smoked paprika
– 2 tsp sweet paprika
– 2 tsp rock salt
– 2 tsp ground white pepper
– Corn on the cob, to serve
– Coleslaw, to serve
1. Place the chicken pieces in a large bowl with the buttermilk and mix by hand, ensuring the chicken is coated all over. Cover with cling film and refrigerate overnight.
2. Heat the oil in a deep-fat fryer to 180°C. Preheat the oven to 190°C. Mix all the dry ingredients together in a large bowl.
3. Remove the chicken pieces from the buttermilk, shaking off any excess, then toss the chicken in the dry ingredients, making sure all the chicken pieces are completely coated.
4. Working in batches, carefully place the chicken into the deep-fat fryer and cook for 5 minutes, until the coating is crisp.
5. Transfer to kitchen paper to absorb any excess grease, then place on a baking tray and finish cooking the chicken in the oven for about 18 minutes, depending on the thickness of the chicken pieces.
6. Serve with corn on the cob and coleslaw.
As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.
My Gluten-Free Kitchen is available to buy on www.GillBooks.ie (€24.99)