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 ...