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"Buttermilk" Fried Chicken

Serving size: 24 pieces

Prep Time: 5 minutes

Cook Time: 1 hour

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, peanut

"Buttermilk" Bath


  • 3 cups almond milk

  • 3 Tbsp lemon juice

  • 2 tsp. salt

  • 12 drumsticks

  • 12 thighs


  1. Mix almond milk, lemon juice, and salt into large bowl

  2. Add chicken, cover with plastic wrap and refrigerate for 4 hours


Dredge & Cook


  • 1 Quart oil

  • 3 cups all purpose gluten free flour

  • 1/2 cup corn starch

  • 1 Tbsp salt

  • 1 Tbsp paprika

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 1 tsp dried oregano

  • 1 tsp dry basil

  • 1 tsp pepper

  • 1/2 tsp cayenne pepper


  1. Preheat oil in a pot to 350 degrees

  2. Combine all dry ingredients in large bowl

  3. Begin dredging one piece at a time making sure to coat evenly

  4. Place the dredged chicken in the oil up to 3-4 at a time and let cook for 14 minutes or until internal temp is 165 degrees

  5. Place cooked chicken on a pan lined with paper towels

  6. Let cool for at least 10 minutes before serving


Story behind the recipe:

Chef was on a mission. Buttermilk fried chicken! For months now he had been obsessed with fried chicken and had it almost every day, but he had a need to make it at home and of course it needed to be allergy friendly for ya'll!

This chicken is just the fried chicken you've been looking for and it's not difficult to make either. Absolutely addicting and it's a great comfort food to make for the whole family or a get together with friends. So crisp, flavorful, and satisfies that junk food craving without all the unhealthy downers (except the oil, but that's not really that bad if you choose the right oil).

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