Better than the Colonel's...

I love Ina Garten. She is kind-of-like Nigella, only not as tall (or as annoying). I don't own any of her books - I found out about her on Food TV, which is porn for people who cook, or eat - and is on a lot at our house, along with the Living channel, with occasional forays into Documentary and History... I haven't watched much 'real' tv since Boston Legal finished.... This is a neat trick Ina taught me - for when you want to eat fried chicken, but you can't buy it from the Colonel anymore, because what-the-hell do they put in that stuff??

Ina Garten's Fried Chicken

Put chicken pieces into a bowl.
Schlop on some buttermilk. (Ina did not say schlop)
Leave in the fridge to marinate for as long as you need to.

Put some gluten-free flour (anything will do - I have even used instant polenta - gives an extra crunch)
Season it with whatever you want - garlic powder, onion powder, lemon-pepper, garlic salt, paprika, salt and pepper - make your own version of the 'secret herbs and spices'.
Take the chook out of the marinade and roll it into the flour mix.
If you have time, put the coated chook back in the fridge - it helps the coating stick.
Ina recommends you fry the chicken till the coating is golden and crunchy - and then bake it in the oven till cooked through.
I've done that, and I've put the chook onto an oven tray, sprayed it with the oil-in-a-can stuff and then baked it.
It works both ways.
The buttermilk makes the chicken moist and tender. The coating is crunchy and good.



We fought over the left-overs

Next time I make this I'm going to cut the chicken into strips - I think they would be lovely nibbly things for when our friends come over for drinks etc.