Fried Chicken

This is one of my family's favorite meals. I do a couple of pieces of chicken gluten free for me. See *notes to make some of yours GF.

This is a picture of the gluten free version.

Ingredients:

1 t paprika
1 t cayenne pepper
1 t onion salt
1 t garlic salt
4 large chicken breasts or 6 cut up pieces of chicken
1 cup flour  *Can use gluten free flour mix or sorghum flour or almond flour or a mixture
1 cup buttermilk or regular milk or almond milk if you want to be dairy free
1 egg (can leave out if you want to be dairy free)
salt
pepper

1/2-1 cup Peanut oil

2 shallow bowls for dipping (4 bowls if doing some dairy and gluten free)

Directions:

Pour peanut oil in deep skillet. Heat to medium.

Combine first 4 ingredients and mix well. Sprinkle and rub on chicken breasts. Better if you do this the night before or a couple hours before and let sit in fridge.

Mix flour, salt, pepper and any remaining spice ingredients in bowl. 

*I always do 1/2 c gluten free flour for me with some of the spices.

Pour buttermilk and egg in another bowl. Mix well.

(If going dairy free, just use almond milk here without the egg)

Dip ckn in buttermilk (or almond milk), then in your flour mixture.

Put in skillet of hot oil. Cook 10 minutes. Turn chicken over. Cook 10 more minutes or until no longer pink on the inside. Cut into thickest piece of chicken and make sure chicken is completely cooked (no pink) and juices run clear. Remove from pan and place on a slotted rack with paper towels underneath rack. This keeps the outside crispy and lets the excess oil drip off.

Optional: Can use about 1/4 cup of remaining oil in pan after frying chicken to make gravy. Add enough flour and stir until thick. Use 1 can of evaporated milk. Gradually add milk to flour mixture, continuing to add more milk until you get the consistency you want. Add salt and pepper to taste. Serve over mashed potatoes or biscuits.