Healthy Gluten Free Buttermilk Fried Chicken

Servings: 4 | Serving size: 1 piece chicken

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers and keeps well, refrigerated, for up to 4 days.

Serve with Plain Mashed Potatoes or Healthy French Fries or Barbara's Potato Salad or Plain Mashed Potatoes - Low Sodium Version or Mashed Yams with Sage

AND

Serve with Herbed Zucchini or Cole Slaw or Healthy Caesar Salad or Parsnip French Fries

Place three paper towels folded on a plate.

Mix together the flour, rosemary, oregano and thyme. Place on another plate.

Whisk together the buttermilk, hot sauce, salt and pepper in a small bowl.

Place the canola oil in a medium skillet (an iron skillet is best) over medium high heat. Heat until the oil is 325°F.

Dredge the chicken thighs in the buttermilk mixture until well coated.

Transfer to the plate with the flour mixture and coat well.

Add the chicken thigh to the pan.

Repeat for the other three chicken thighs.

Cook while adjusting the heat so that the oil does not get hotter than 350°F. Turn the chicken over after about 7 minutes.

Cook on the second side for another 7 to 10 minutes. The internal temperature of the chicken should reach 165°F. Remove the chicken from the oil and place on the paper towels to drain for not more than a minute. Serve immediately.