All things in moderation, right?
And sometimes, like on a rainy Friday evening, you just have to fry up some chicken for your family. And nobody can be left out, so you might have to fry up some GF chicken.
I'm not going to insult you by giving you instructions to fry chicken, because frying chicken is like making a peanut butter and jelly sandwich...you just know how to do it. It's a staple.
Well, ok maybe not a "staple" like it is to this Texan woman but there are a gazillion tutorials and recipes in cookbooks and on the web that I don't need to waste space here with the how-to's. But I will tell you what I use.
Fried Chicken
- Oil of choice (I used canola but I have used coconut oil and it works great)
- Chicken pieces of choice
- Buttermilk
- Bob's Red Mill GF all-purpose flour
- Lawry's seasoned salt
- Black pepper
Soak the chicken in buttermilk while you prepare the oil and other ingredients. For about two cups of flour I use a generous amount (2 Tbsp) seasoned salt. Stir the salt and flour together and add pepper. Take the chicken out of the buttermilk and dredge in the flour mixture and add to the frying oil. Some people might say the chicken in the above photo is overcooked, but I love all things crispy and this is just like I fry it every time.
Tyler Florence recommends serving chicken up with freshly squeezed lemon, so I thought I'd give it a try. This is a fun treat to make on occasion and it just really hits the spot. There's nothing like homemade fried chicken made with love.