Ingredients
2 cups gluten free flour
3 tbsp SIDS SALT & PEPPER
4 tbsp paprika
1 tsp garlic salt
1 tsp SIDS CRAZY SALT
1 tbsp dry mustard
1 tbsp thyme, ground
1 tbsp basil, ground
1 tsp oregano, ground
1 tbsp ground ginger
2 cups buttermilk
8 large pieces of chicken
Peanut oil, for frying
Directions
Make buttermilk by squeezing 1 tbsp of lemon juice into a measuring cup. Add milk to the 1 cup level and leave for 5 minutes.
Meanwhile, mix dry ingredients, including SIDS SALT & PEPPER and SIDS CRAZY SALT, in a large bowl then set aside.
Put chicken and buttermilk into 2 ziploc bags, seal and refrigerate for 3 hours, turning every 30 minutes.
Remove chicken from the buttermilk, shake off excess liquid then toss with dry ingredients.
Heat oil to 165°C. In batches, fry the chicken 8 minutes each side until golden brown. Try not to move them too much. Drain then place on paper towels in a 90°C oven until ready to serve.
