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Lilly’s Table

 
 
Squash Biscuits
© Lillys-Table.com Photo of Crispy Buttermilk Chicken
 

Tags: Gluten-Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Crispy Buttermilk Chicken

from Crispy Buttermilk Chicken with Fried Green Tomatoes + Collards, the Week of October 25, 2015.
View the previous recipe for this meal.

Not exactly fried chicken since you bake it in the oven, this tender + crispy chicken will make for a happy celebratory ode to the classic Southern dish. Keep the meat on the bone, in theory the skin is optional, but it adds tons of flavor and delight so leave it on if possible. Legs, thighs, wings, and breasts all work well for this. The longer they soak in the buttermilk the more tender they become. Make dairy-free buttermilk, but combining a tablespoon of vinegar to your preferred dairy-free milk. This is easy to make gluten-free with rice or millet flour or your favorite all-purpose blend.

Ingredients

  • 1 lb chicken, see intro, but bone-in, skin-on chicken parts are ideal for this
  • 1 cup buttermilk
  • 2 teaspoons salt, divided
  • ½ cup cornmeal
  • ¼ cup flour, gluten-free rice flour works well, but any all-purpose flour
  • 1 pinch cayenne, optional, more or less

Serving Size: 4 People

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Preparation Instructions

Place the chicken pieces in a bowl, sprinkle generously with half of the salt. Pour the buttermilk on top and soak for 15 minutes, up to overnight.

Preheat the oven to 425.

In a separate bowl, toss together the cornmeal, flour, remaining salt and cayenne, if using.

Keep one hand dry and the other hand can grab the chicken pieces out of the buttermilk. Shake off the excess liquid and place in the flour mixture. Coat on each side evenly and place on a baking sheet. Repeat until each chicken piece is well coated. Wash your hands well.

Drizzle the oil on top of each piece of chicken, flip over and drizzle on the other side.

Place in the oven for 15 minutes. When the base of the chicken is golden, flip them over and bake for another 15-20 minutes until the bottom is crispy. Check the chicken with a thermometer and it will be about 145.