Fried chicken for Sunday dinner has been a tradition in our family since our children were young. We now enjoy the same tradition with our grandchildren … but with a gluten free twist. We’re very happy to partner with Foster Farms and share our Gluten Free Old Fashioned Fried Chicken Dinner recipe. We hope you enjoy it as much as we do.
For us, one of the many awesome things about living in California is Foster Farms. Besides being certified by the Humane Society, all Foster Farms fresh chicken products sold in California are locally raised. We like to support producers of locally grown food. We enjoy shopping for fresh produce at our local Farmer’s Market and buying milk from our hometown dairy. Supporting our community is important to us. That’s why we like Foster Farms. Local, baby!
Foster Farms knows chicken. Our favorite Foster Farms varieties are the Simply Raised (antibiotic free), Fresh and Natural and Certified Organic products. They’ve been raising locally grown poultry since 1939. It’s a family business that was started by Max and Verda Foster and is now led by their grandson Ron Foster. Most importantly, their poultry is in our local markets within 48 hours of being packaged.
Chicken is the meat we usually serve at our table. Quite often we simply season it with paprika and parsley and bake it in the oven. With fall quickly approaching we wanted to share our gluten free old-fashioned fried chicken dinner recipe. You simply can’t go wrong with fried Foster Farms chicken. Especially for Sunday dinner!
- Foster Farms Chicken – You know your family best and how many pieces you’ll need.
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)
- 2 eggs
- Enough oil for it to be at least 3/4 of inch deep in your skillet. I use coconut oil in a cast iron skillet.
- 3 cups gluten-free flour
- 3/4 to 1 cup gluten free bread crumbs
- 1 tablespoon sea salt
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons paprika
- Fresh green beans, washed and ready to steam.
- Red potatoes, washed, partially peeled and cut into quarters.
- Optional – 1 to 3 cloves fresh garlic, peeled and crushed.
- 1/2 – 3/4 cup milk
- 3 – 4 tablespoons butter
- Put the washed and quartered potatoes along with the peeled crushed garlic cloves in a large pot. Cover with water. Set aside on the stove.
- Put the fresh green beans a pot of water. I steam them on a vegetable steamer rack. Set aside on the stove.
- Once you start your frying the chicken, turn the potatoes and green beans burners on.
- Boil the potatoes 1o minutes or until you can stick a fork in them. Do not over cook.
- Steam the green beans for 15 – 20 minutes until tender. (Boil 5 minutes or until tender)
- Pour your oil of choice into your skillet. Heat oil to 325 degrees.
- In a shallow bowl, scramble the eggs. Add the buttermilk and mix well.
- In a 9 inch square pan (or similar) mix together the flour, bread crumbs and seasonings.
- Set up a little assembly line with the egg mixture, flour mixture and the skillet on the stove.
- Dip your chicken in the egg mixture and then dredge in the flour mixture. You can now place each piece in the hot oil or you can repeat the egg/flour steps again.
- Cook for 12 – 15 minutes turning each piece several times.
- Have a baking sheet with cooling rack ready to put your fried chicken on. Let it cool for 5 minutes or so before serving. Placing fried chicken on a paper towel can cause it to get soggy.
- Drain the potatoes. Add the butter and mash them adding the milk to desired consistency.
- Drain the green beans and serve as desired.
Comfort food at it’s best! The bread crumbs give the chicken a bit of crunch. This is a delicious meal worth the preparation time. It really isn’t complicated. Just make sure your green beans and potatoes are cooking while the chicken is frying.
This post is sponsored by Foster Farms, but the opinions and photos are our own.