Vickys Oven-Fried Chicken, GF DF EF SF NF


1 chicken divided into 2 wings, 2 breasts, 2 legs and 2 thighs
pieces Safe milk - enough to completely cover the chicken
Apple cider vinegar as required
1 dash worcestershire sauce see my link for a gluten-free recipe
200 grams plain /gluten-free flour
1 tbsp paprika
2 tsp cornstarch / cornflour
2 tsp Chicken Seasoning such as Schwartz brand
1 tsp Cajun seasoning
1 tsp 'All Purpose' or 'Season All' seasoning
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp thyme
1 tsp onion powder
vegetable or corn oil for shallow frying


Add the chicken to a bowl and measure how much milk you need to cover it completely. For every 230ml of milk, add 1 tbsp vinegar
Pour a slug of worcestershire sauce into the bowl of 'buttermilk' and let the chicken pieces sit in it for at least 3 hours in the fridge, overnight is even better
Mix all the other dry ingredients into the flour. I use a large tupperware container with a good fitting lid and shake everything together. Let it sit until the chicken has finished soaking to let the flavours take to the flour
Heat oil in a frying pan to 180C / 350°F and preheat oven to same temp, gas 4 / 180C / 350°F
Drain the buttermilk and discard, then toss the chicken pieces one at a time in your box of seasoned flour
Shallow fry each piece for 2 minutes each side, then dip again in the flour and fry again 2 mins each side before placing on a wire rack in an oven tray
Cook for 20 - 30 minutes or until a skewer inserted into the thickest part shows clear juices inside. The wings will cook more quickly than the rest of the pieces so check them after 20 minutes
Serve with finger food sides such as chips/fries, corn on the cob, bread & butter

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