Chicken is naturally gluten free; yet finding a great bread crumb was a challenge. After several attempts I am pleased with Kinninick brand of bread crumbs.
Ingredients
1 quart of buttermilk*
1 cup gluten free Kinnikinnick breadcrumbs-Panko style*
1 cup sweet rice flour
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 whole chicken, cut into pieces
Oil for frying
Directions
Place three separate pie plates or bowls together. In first pie plate put buttermilk or alternative milk product. In second pie plate put rice flour, sea salt, black pepper, and paprika; mix well. In a third pie plate place the breadcrumbs.
Heat a large pan; add oil. The oil should be about half way up 1 piece of chicken.
Now set up an assembly line to bread the chicken. First get a piece of chicken; dredge through buttermilk, then rice flour mixture, and finally breadcrumbs. Place the chicken in heated oil. Fry on each side until golden brown (4 to 5 minutes).
Place chicken in a glass baking dish with a rack (this will allow oil to drip off chicken). Put baking dish in a preheated 3500 oven. This step insures the chicken to get cooked all the way through.
Prep time: 1 hour
Servings: 3-4
*Buttermilk substitute with alternative milk product (nut milks or soy)—add one tablespoon of vinegar or lemon juice to one cup of milk product. Let set on counter for 10 minutes before using.
*Kinnikinnick bread crumbs—I have tried various products and this product is the most successful. PCC markets now carries them.
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