Instructions
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Combine the chicken pieces, buttermilk, and yogurt in a large zip-top bag or bowl. Stir to coat fully. Seal and refrigerate to marinate for at least 4 hours, up to 16 hours.
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In a separate bowl, whisk together the gluten-free flour blend with all the spices: pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar.
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Drain chicken from the marinade. Coat each piece thoroughly in the seasoned flour mixture, pressing the flour on well so it sticks.
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Let the coated chicken rest at room temperature for about 30 minutes — this helps the coating adhere better during frying.
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Heat neutral oil in a deep fryer or heavy pot to 350°F (≈175°C).
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Fry chicken pieces in batches. Cook until golden brown (about 7 minutes per side depending on piece size), then reduce heat to around 325°F and continue until the internal temperature reaches 165°F (≈74°C).
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Remove chicken and place on a wire rack over paper towels to drain. Let rest a few minutes before serving.
Notes & Tips
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Use a gum-free gluten-free flour blend (rice flour + potato starch + tapioca starch) to avoid gummy texture.
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Letting the chicken sit after coating improves crispiness.
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For a dairy-free version: use dairy-free milk and plain non-dairy yogurt instead of buttermilk and yogurt.
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Leftovers can be stored in the fridge for 2–3 days. Reheat in the oven for crispiness (avoid microwaving).
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