Special Diets | 13 August 2015Gluten-Free Boneless Buttermilk Fried Chicken Share article facebook twitter google pinterest Summertime and picnics seem to go hand-in-hand. There are some classic recipes we all love to have but sometimes dietary restrictions can limit what we can eat. Gluten-Free Entertaining provides the solution with a wide array of recipes that are all gluten-free, including this amazing fried chicken! Boneless Buttermilk Fried Chicken •Soy-free Crispy and perfectly seasoned, everything fried chicken should be! I make this boneless so it’s easier to serve, but use a whole chicken cut into pieces, if you prefer; just fry a bit longer to fully cook bone-in chicken. For Chicken: 3 pounds (1,362 g) boneless, skinless chicken breast 1 cup (235 ml) buttermilk 4 eggs 1 tablespoon (15 ml) Tabasco sauce 1 tablespoon (18 g) salt For dredging mixture: 2 cups (240 g) Liv’s Flour Blend (page 15) or 1 cup (120 g) cornstarch plus 1?2 cup (60 g) almond flour plus 1?2 cup (60 g) oat flour 3?4 cup (105 g) cornmeal 3 teaspoons garlic powder 2 teaspoons paprika 1?4 teaspoon cayenne 2 teaspoons salt 1 tablespoon (6 g) ground black pepper Canola oil, for frying To make the chicken: Cut the chicken breast into 1-inch (2.5 cm)–thick strips. Whisk together the buttermilk, eggs, Tabasco, and salt in a large bowl. Add the chicken strips, cover, and refrigerate. Marinate for at least 3 hours, up to overnight. Pour the chicken into a colander to drain. To make the dredging mixture: In a large, clean bowl, whisk together the flour blend, cornmeal, garlic powder, paprika, cayenne, salt, and black pepper. One by one, dip the chicken pieces into the flour mixture and firmly press the flour onto the chicken, until evenly covered in a thick coating of the flour. Place the floured chicken strips on a plate until ready to fry. Repeat with the remaining chicken until all of the pieces are coated. Heat a large heavy-bottomed skillet over medium heat. Fill with about 1 inch (2.5 cm) of canola oil. Use a deep-fry thermometer to heat the oil to 350 ?F (180 ?C). Place a few pieces of chicken in the pan and fry for about 5 minutes, turning as needed, until golden brown and cooked through. Drain on paper towels, and repeat with the remaining chicken until all of the chicken is fried. Add more oil as needed to maintain about 1 inch (2.5 cm) of oil in the pan and bring the oil back to temperature before frying more chicken. Serve warm or at room temperature. Yield: 6 servings Chef’s Tip The right oil temperature is key to frying success. Too low, and your chicken will come out greasy; too high, and the coating will burn and turn bitter. A thermometer helps you keep the oil at the right temperature for frying. Buy from an Online Retailer In North America: If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? What can you bring to parties that will please a crowd, and bring praise instead of pause? Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you’re hosting a brunch, going to a holiday bash, or just having a casual couple’s dinner at home. With fourteen separate menus and more than 100 party-pleasing dishes, you’ll find something for every taste and occasion. From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering. Entertain with ease with Gluten-Free Entertaining! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.