Buttermilk Fried Chicken with Sesame Coleslaw

Serving Size: 6

This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50

Recipe Serving Size6

Cooking Tools Required

Cooling Rack, Cutting board, Grater, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

Ingredients

For the chicken:

3 pound whole chicken cut into 10 pieces (breasts halved)
2 cup buttermilk
1 tablespoon Kosher salt

For the sesame coleslaw:

1 green cabbage about 1 small cabbage, thinly sliced
½ cup red onion thinly sliced, rinsed with cold water if spicy
1 carrot grated (use large holes on grater)
3 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon granulated sugar or your favorite sweetener
1 teaspoon Kosher salt
1 tablespoon sesame oil
2 teaspoon sesame seeds white or black

For the coating:

1½ cup gluten-free flour Bob’s Red Mill 1 to 1, recommended
½ cup corn starch
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon paprika mild or sweet

For frying:

4 cup avocado oil amount depending on pan size

Instructions

Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.

Meanwhile make the coleslaw:

Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.

For the coating:

In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".

For frying:

Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.

Notes

Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.

Reheating Instructions

Reheat chicken in 350 degree oven for 20 minutes.

Nutrition