Chef Gearóid Lynch appeared on Today with Maura and Dáithí to share his recipe for gluten-free southern fried chicken.
- 12 chicken pieces, such as thighs, drumsticks, wings, breast cut in half
- 600ml buttermilk
- 150g gluten-free plain white flour blend
- 80g cornflour
- zest of 1 lemon
- zest of 1 lime
- 2 tsp garlic powder
- 2 tsp chilli flakes
- 2 tsp black onion seeds
- 2 tsp dried sage
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 2 tsp rock salt
- 2 tsp ground white pepper
- corn on the cob, to serve
- coleslaw, to serve
This is one of those dishes that anybody who is on a gluten-free diet truly misses, but it’s actually quite simple to put together – it’s just a matter of having the right ingredients at hand.
- Place the chicken pieces in a large bowl with the buttermilk and mix by hand, ensuring the chicken is coated all over. Cover with cling film and refrigerate overnight.
- Preheat a deep-fat fryer to 180°C. Preheat the oven to 190°C.
- The next day, mix all the dry ingredients together in a large bowl. Remove the chicken pieces from the buttermilk, shaking off any excess, then toss the chicken in the dry ingredients, making sure all the chicken pieces are completely coated.
- Working in batches, carefully place the chicken into the deep-fat fryer and cook for 5 minutes, until the coating is crisp. Transfer to kitchen paper to absorb any excess grease, then place on a baking tray and finish cooking the chicken in the oven for about 18 minutes, depending on the thickness of the chicken pieces.
- Serve with corn on the cob and coleslaw.