Fried Chicken

For Regular Chicken:

    24 oz buttermilk
    ¼ cup Tabasco
For GFCF Chicken:

    lemon juice
    1 Tab Tabasco
2 (3.5 pound) frying chickens, cut into serving pieces, washed and dried

For Regular Chicken:
3 cups all-purpose flour
2 tablespoons coarse salt
2 teaspoon cayenne pepper

For GFCF Chicken: 
1 cup gluten-free flour mix
1 tablespoon coarse salt
1 teaspoon cayenne pepper

4 cups vegetable oil

First Marinate the Chicken

Step 1

Since you need to allow the chicken to marinate for 3 hours, plan to do this four hours before you plan to serve dinner. Combine the buttermilk and Tabasco in a large non-reactive bowl. For GFCF, combine the almond milk, lemon juice and Tabasco. Add the 3/4 chicken pieces to the buttermilk and the remaining pieces into the almond milk and toss to coat well. Cover with plastic film and allow to marinate for 3 hours.

Fry the Chicken

Step 2

Line two baking sheets with parchment paper. Set aside.

Step 3

Place the flour in a large plastic bag. Place the gfcf flour in a large plastic bag.

Step 4

Add the salt and cayenne to the respective flours and shake to blend. Working with one or two pieces at a time, add the marinated chicken to the flour mixtures and toss to coat well. When nicely coated, transfer to the parchment-lined baking sheets. Continue coating chicken until all pieces are done.

Step 5

Heat 2 cups of oil in each of pan large heavy duty frying pan until very hot but not smoking.

Step 6

Add the chicken pieces to the hot oil, taking care not to crowd the pans, and fry, turning occasionally, for about 25 minutes or until cooked through and golden brown and crisp. Fry the gfcf pieces in a seperate pan (or first).

Step 7

Using tongs, transfer the fried chicken to paper towels to drain. (If you need to make more than two batches, preheat the oven to low.

Step 8

Place the fried chicken on baking sheets in the preheated oven with the door slightly ajar. This will keep the chicken warm and crisp while you continue frying.)