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Buttermilk Fried Chicken with Cheesy Polenta Waffles


Instead of all-purpose flour, this tasty fried chicken is prepared with C4C gluten-free flour in this recipe adapted from chef Thomas Keller's "Ad Hoc at Home."

Source: The Martha Stewart Show, November 2011


For the Brine:

  • 3 lemons, halved
  • 6 fresh bay leaves
  • 1/2 bunch flat-leaf parsley
  • 1/2 bunch fresh thyme
  • 1/4 cup clover honey
  • 1/2 head garlic (halved horizontally)
  • 2 tablespoons black peppercorns
  • 1 cup coarse salt

For the Chicken:

  • 1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)
  • Peanut or canola oil, for frying
  • 3 cups C4C flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 1 cup buttermilk
  • Sea salt
  • Sprigs fresh rosemary, for garnish
  • Sprigs fresh thyme, for garnish

For Serving:


  1. Make the brine: Place all brine ingredients in a large saucepan and add 16 cups water. Bring to a boil over high heat; boil until salt is dissolved, about 1 minute. Remove from heat and let cool completely. Cover and transfer to refrigerator until chilled, up to 3 days.

  2. Make the chicken: Place chicken pieces in chilled brine. Cover and transfer to refrigerator for 12 hours.

  3. Remove chicken from brine and rinse under cold running water; remove any herbs or spices sticking to skin. Pat dry with paper towels and let stand at room temperature until chicken comes to room temperature, about 1 1/2 hours.

  4. Fill a large, deep pot 2 inches high with oil. Place over medium-high heat; heat until oil reaches 320 degrees on a deep-fry thermometer. Set a cooling rack over a baking sheet; line a second baking sheet with parchment paper. Set aside.

  5. In a large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons coarse salt, and 1/2 teaspoon black pepper. Divide evenly between two large bowls. Add buttermilk to a third large bowl and season with salt and pepper. Coat chicken pieces first in flour mixture, then in buttermilk, and finally in second bowl of flour mixture; transfer to parchment-lined baking sheet.

  6. Carefully add legs and thighs to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 11 to 12 minutes. Transfer chicken to prepared rack skin-side up; season with sea salt. Increase oil temperature to 340 degrees. Add wings and breast pieces to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 6 minutes for the wings, 7 minutes for the breast pieces. Transfer to prepared rack and sprinkle with sea salt.

  7. Remove oil from heat and immediately add rosemary and thyme sprigs; cook until crisp, 30 seconds to 1 minute. Serve chicken with Cheesy Polenta Waffles and maple syrup. Garnish with fried herbs.

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