Emulsifier Free Gluten Free Buttermilk Fried Chicken
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Learn more →Ingredients
4 servings
For the brine
- 3 ½ lb bone-in, skin-on chicken pieces (drumsticks and thighs)
- 2 cups buttermilk
- 1 tsp hot sauce
- 1 tsp salt
For the dredge
- 1 ½ cups white rice flour
- ½ cup cornstarch
- 1 ½ tsp salt
- 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 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.
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