Ad Hoc Butttermilk (Gluten Free) Fried Chicken
Chef Thomas Keller starts by saying "if there is a better fried chicken, I haven't tasted it." I would have to agree. I have made this before I had to go gluten free and friends and family that had the pleasure of eating it agreed - it was the best fried chicken they have ever had.
Like most good food it does take some time but the process is fairly easy. First requires you to make a brine. I am a fan of brining chicken, pork and turkey. Chef Keller introduces you to his brines in his chapter on basics. Here you will find a brine for chicken and pork. The chicken brine contains salt (of course), lemon, peppercorns, parsley, thyme, bay leaves and garlic. I use this brine for many chicken dishes and the kids love it.
For the flour you combine gluten free flour with garlic powder, onion powder, paprika, cayenne ( I omit this since the kids thought it was spicy the first time I made it), salt and pepper. You can use any GF blend you like, obviously cup4cup is a good option when using Chef Kellers' recipes. (If you did not know Chef Kwak is the pastry chef at Chef Keller's The French Laundry in Napa and she created cup4cup.). I have most commonly used a mix of 1/2 cup4cup and 1/2 Pamela's baking mix.)
Once you have your brined your chicken you'll need a station to coat your chicken. Station one 1/2 of your flour mixture station two is seasoned buttermilk, station three is the last of the flour mixture. You can use either peanut or canola oil and make sure the oil in hot (around 325) and make sure it comes back up to temperature between batches.
The Ad Hoc Cookbook is a great cookbook to have in your library. There are great sauces, pickling, side dishes and entrees. Although it is not a gluten free cookbook many of the recipes are naturally gluten free or can be modified to be gluten free.
Put on your apron and get cooking,
The Un-Gluten Guy
For the flour you combine gluten free flour with garlic powder, onion powder, paprika, cayenne ( I omit this since the kids thought it was spicy the first time I made it), salt and pepper. You can use any GF blend you like, obviously cup4cup is a good option when using Chef Kellers' recipes. (If you did not know Chef Kwak is the pastry chef at Chef Keller's The French Laundry in Napa and she created cup4cup.). I have most commonly used a mix of 1/2 cup4cup and 1/2 Pamela's baking mix.)
Once you have your brined your chicken you'll need a station to coat your chicken. Station one 1/2 of your flour mixture station two is seasoned buttermilk, station three is the last of the flour mixture. You can use either peanut or canola oil and make sure the oil in hot (around 325) and make sure it comes back up to temperature between batches.
The Ad Hoc Cookbook is a great cookbook to have in your library. There are great sauces, pickling, side dishes and entrees. Although it is not a gluten free cookbook many of the recipes are naturally gluten free or can be modified to be gluten free.
Put on your apron and get cooking,
The Un-Gluten Guy
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