4 cups buttermilk
1/3 cup kosher salt
2 tsp. Each dried oregano, thyme, rosemary and sage
1 tsp. Granulated garlic
1\2 tip. Cayenne pepper
4 bone in chicken legs
4 bone in chicken thighs
½ cup gluten free all purpose flour (I used Robin Hood)
½ cup gluten free breadcrumbs (I used Presidents choice)
1 tsp. Pepper
1 tsp. Salt
1 tsp. Oregano
1 tsp. Paprika
¼ tsp. Cayenne pepper
½ cup butter
To make buttermilk brine, in a large bowl, whisk together the buttermilk and salt. In a spice grinders or mortar, blend the remaining spices until finely ground.
Whisk the herbs and garlic into the buttermilk mixture. Add the chicken to the buttermilk brine ensuring that the chicken is completely covered. Cover and refrigerate for 4-6 hours.
In a separate bowl combine the flour, breadcrumbs and spices. Remove the chicken from the buttermilk and toss in the breadcrumbs.
Remove when nicely coated. Place butter and melt in the prepared baking dish.
Then place the chicken in the baking dish and bake at 400 degrees. Turn the chicken first after 15 minutes and then turn again every 10 minutes until a total time of 45 minutes has elapsed. Confirm by cutting to the bone, that the chicken is cooked completely throughout and add more time if needed. No more turning is required if the butter is coated through the crust and the chicken is now becoming crisp.
I have also used my T-Fal ActiFry for this recipe and put the butter with some canola oil in the bottom. The crust didn’t stick to the chicken as well but everyone loved it.