| Servings | Prep Time | Cook Time | Passive Time |
| 6servings | 10-20minutes | 13-15minutes | overnight |
| Servings | Prep Time |
| 6servings | 10-20minutes |
| Cook Time | Passive Time |
| 13-15minutes | overnight |
- 2 lbs chicken breasts
- 2 C buttermilk
- 3 1/2 C rice flour
- 2 1/2 tsp Salt
- 1 1/2 tsp black pepper
- 3/4 tsp cayenne
- 2 C buttermilk
- 1 Egg
- 2/3 C tapioca starch
- olive oil for frying
- 6 sprigs fresh herbs I used rosemary, thyme, & oregano.
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Ingredients
Servings: servings
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- Trim fat off chicken breasts. Cut evenly in strips. Season with salt, pepper, and garlic powder. In gallon plastic baggie or container with lid, cover trimmed chicken with buttermilk and refrigerate overnight.
- Prepare the following in three separate bowls: 1) Mix 1 1/2 C rice flour, 1 1/2 tsp salt, 1 tsp pepper, cayenne pepper, 2) Whisk buttermilk and egg, 3) Mix tapioca starch, 2 C flour, 1 tsp salt, and 1/2 tsp pepper, cayenne pepper.
- Set out baking sheets w/ cooling rack on top. In large fry pan or skillet, heat oil (medium heat - 320 degrees). Toss fresh herbs into the oil, cooking for 2 minutes to season it before removing herbs with slotted spoon.
- Drain chicken. Dredge chicken in rice flour mixture in bowl 1, egg mixture in bowl 2, and rice + tapioca flour mixture in bowl 3. Coating will be thick. Coat 5-6 pieces then place chicken, spaced out and not touching each other, in fry pan of heated oil.
- Working in batches, fry chicken, turning often with tongs until cooked through and juices run clear. Maintain frying temp of 315-325 degrees. Place fried chicken on baking sheets with cooling racks to drain. Serve hot.
Need a baking tray with cooling rack?
Here's the link to Rebecca Lang's original Gluten Free Buttermilk Fried Chicken recipe.
What did I do differently from the original recipe?
- I marinated my chicken in buttermilk overnight instead of 4 hours.
- I used chicken breasts and cut in strips instead of using a whole chicken.
- I used buttermilk instead of milk in my bowl 2 egg mixture.
- I added cayenne to both bowl 1 and bowl 3 instead of bowl 1 only.
Additional Notes: I made 10 lbs of chicken. I wanted plenty of chicken to serve our party of 10, share with our guests to take home, and reserve leftover fried chicken for several easy dinners the remainder of Christmas week. Mission accomplished!
For single servings, we reheated chicken in the microwave. For bulk reheating, we placed fried chicken in an aluminum pan, set oven temp to 325-350 degrees, and baked it for 15-20 minutes.
I served this as a side for our Southern Christmas Dinner. Tasty. Reheats well.
Source: Original Gluten Free Southern Buttermilk Fried Chicken Recipe
Serve with Suggestions: