Low Sodium Gluten Free Buttermilk Fried Chicken

Total time5 hr 5 min

Prep time25 min

Cook time40 min

Low Sodium Gluten Free Buttermilk Fried Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the brine

3 ½ lb bone-in, skin-on chicken pieces (drumsticks and thighs)
2 cups buttermilk
saco Buttermilk Blend Cultured For Cooking And Baking - 12 Oz Frontier Buttermilk Blend Saco Buttermilk Dry Milk 16 - 16 Oz Friendship - BUTTERMILK Knudsen Cultured 2% Reduced Fat Buttermilk - 1 Quart
See all
1 tsp hot sauce
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the dredge

1 ½ cups white rice flour
½ cup cornstarch
1 ½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp cayenne pepper
½ tsp baking powder

For frying

4 cups neutral oil (such as canola oil or vegetable oil), for frying

Instructions

1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 tsp salt. Add the chicken pieces, turning to coat, then transfer to a large zip-top bag or covered container. Refrigerate for at least 4 hours or overnight.
2
When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes. In a large shallow dish, whisk together the white rice flour, cornstarch, 1 1/2 tsp salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!