“You Say Tomato” Fried Chicken Recipe Using Jen’s Blend, by Be Free Bakers

This is a fabulous recipe for fried chicken or veggies! The crust is crispy, tender and chock full of flavor. You can make this completely vegan with gorgeous veggies and unsweetened non-dairy milk. You’re in for a gluten free treat most folks wouldn’t know was gluten free!

Home-Made Fried Chicken or Veggies: Eggplant, Zucchini, Squash, Carrots, and/or Parsnips
Recipe courtesy of “You Say Tomato” – our wonderful local Kansas City Restaurant at 2801 Holmes, KCMO

Prep time: 30 minutes, plus overnight soak if making chicken
Cooking time: 30 minutes

1 free-range organic chicken cut up into serving pieces, skin removed – or –
3-4 cups veggies, sliced in chunks
1 – 2 quarts buttermilk*, divided, for marinating chicken and preparing soaking slurry
*non-dairy/vegan buttermilk is easily made with 1 tablespoon apple cider vinegar or lemon juice for each cup soy/rice/almond milk

1 Tbs of poultry seasoning (herbes de provence work well for veggies)
5 bay leaves
1 1⁄2 cups Be Free Bakers Jen’s Blend Flour Mix
1 Tbs fine ground pepper
2 tsp granulated garlic (not powder); fresh is beautiful – use 2 cloves
3/4 cup kosher salt
2 cups dehydrated potato flakes

Peanut oil for frying
*Other monounsaturated frying oil options (with high smoke points) include almond, avocado or canola oil.


For chicken:

Put chicken pieces in marinating container. Use adequate buttermilk to cover. Let sit overnight in fridge. If you cannot soak overnight, 4-5 hours works great too.

Bring a heavy pot of water to a boil. Add chicken, poultry seasoning and bay leaves. Poach chicken until internal temperature reaches 170 degrees (approximately 10-15 minutes). Remove and let dry on mesh cooling rack.

For both chicken and/or veggies:

Prepare slurry with buttermilk, gluten-free flour, pepper, garlic and salt (add herbs at this time for veggies – skip bay leaves). Add buttermilk last, a little at a time to ensure proper consistency – slurry should have texture of heavy cream.

Heat 1⁄2 inch of oil in frying pan (preferably cast iron) to 325 degrees. Coat chicken/veggie pieces with slurry, then dredge through potato flakes. Carefully place in frying pan and adjust heat to maintain temperature. Cook until brown and crunchy – or slightly lighter for al dente veggies.

Remove and place on paper towels to drain.

Enjoy! ☺

About befreebakers

Be Free Bakers was started out of love - for family and friends who have food intolerances or allergies. What began as a simple act of baking has turned into a massive attempt to change the way we look at healthy foods - what goes into them, where the ingredients come from, the way food is grown and packaged and how they are prepared with love in the kitchen. We have enjoyed this process tremendously and can't wait to share our journey and love for eating well and loving it!
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