Buttermilk Baked Chicken Goes Gluten Free

Buttermilk Baked Chicken Goes Gluten Free

 

This recipe is one of my family’s absolute favorites!  What’s not to love???  This is comfort food at its best…Crispy baked chicken, creamy mashed potatoes, and awesome rich homemade gravy. 

INGREDIENTS:

·         1       (3-4 lb) cut up chicken

·         2        cups  plus 4 ounces buttermilk, divided (1 cup and 12 oz)

·         2-3    tablespoons of hot sauce, like Franks

·         Cooking Spray

·         ¼      cup butter or margarine

·         1 ½   cups of Gluten Free Kentucky Kernel Flour**

·         1      2.65 ounce packet of Gluten Free Full Flavor Cream of Soup mix*** 

 

**If you cannot find Gluten-Free Kentucky Kernel Flour you can substitute 1 ½ cups of gluten-free rice blend flour, 1 tablespoon of chicken seasoning, and ½ - 1 teaspoon of ground black pepper.

 

***If you cannot find Gluten-Free Full Flavor Cream Soup Mix you can to this website and make your own. http://www.mindfullyfrugalmom.com/2011/11/make-it-yourself-cream-of-mushroom-soup-substitute/

 

INSTRUCTIONS:

·         Place chicken in a gallon zip top plastic bag.  Combine 1 cup of buttermilk and hot sauce; pour over chicken, remove as much air from bag as possible and close bag tightly.  Place bag in refrigerator and marinate at least 2 hours or up to overnight, turning bag occasionally making sure chicken is coated by buttermilk mixture.

·         Heat oven to 425 degrees.  Lightly coat a 13 x 9 inch glass baking dish with cooking spray, place butter in baking dish, place dish in oven until butter is melted.

·         Meanwhile place Gluten-Free Kentucky Kernel Flour in a clean gallon size zip top bag.  Remove chicken from buttermilk mixture, letting excess liquid drip off.  Place chicken 1 – 2 pieces at a time in zip top bag with flour and shake to coat.  Place chicken skin side down in prepared baking dish.  Discard left over buttermilk mixture.

·         Bake chicken for 25 minutes, Turn chicken and bake 10 minutes more.

·         Stir together remaining cup and 4 ounces (12oz) of buttermilk and cream of soup mixture; remove chicken from oven, and add cream of soup mixture.  Bake 10 minutes more or until gravy is hot and bubbling.  Shield chicken with aluminum foil to prevent excess browning if necessary.  Remove chicken from baking dish, and being very careful, stir gravy well scraping up all the little bits and pieces from the bottom of the pan.  Drizzle gravy over chicken and mashed potatoes.

HINTS:

·         I usually use two packets of cream of soup mix and 2 cups + 4 ounces (3 cups) of buttermilk.  My hubby LOVES this gravy and he doesn’t usually care for gravy. 

 

If you like mushroom gravy like I do you can add mushroom fresh or cooked to the gravy mix when you return it to the oven.

 

         If you would like to cut some fat and calories you can omit the butter, coat the baking pan with extra cooking spray and then coat the chicken with cooking spray as well.  

·         If your family does not like gravy on their chicken you can bake it for 15-20 minutes after turning, remove it from the pan to a plate and keep warm.  Then add the soup mixture to the baking pan and return it to the oven and bake until hot and bubbly.