Allergy free 'buttermilk' fried chicken recipe (oven baked or fried)

Ingredients

• 700g-1kg chicken pieces

Marinade

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp cayenne or favourite chilli powder
• ½ tsp white pepper
• 1 tsp ground dried herbs
• 2 cups goat’s milk
• Juice of 1 lemon

Seasoning

• 1 ½ cups Orgran all purpose flour
• ½ cup Cornflake crumbs
• 2 tbsp chia seeds
• 1 tsp salt
• 1 tsp paprika
• ¼ tsp cayenne pepper or favourite chilli powder
• ½ tsp white pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Method

• Add the marinade ingredients to a bowl and whisk together.
• Add the chicken and toss to coat well.
• Cover with plastic wrap, making sure the chicken is submerged.
• Refrigerate for 6 hours or overnight. 
• Mix together the seasoning ingredients in a wide dish.
• Drain the chicken pieces and toss them one by one into the flour.
• Using your hands or tongs, toss to coat the chicken pieces completely with the flour mixture.
• Shake each piece off and reserve on a plate. 

Oven Baked

• Preheat oven to 180°C.
• Place the chicken pieces in a lightly greased baking dish and bake until juices run clear.
• Cook for 25-30 minutes or until chicken is cooked through.

Fried

• In a large frypan pour ½ - 3/4 cup olive oil and heat over a medium to high heat (whichever doesn't cause to much oil spatter).
• Once the oil is hot drop the chicken pieces into the oil.
• Turn every minute until golden brown and cooked through.
• Briefly allow to sit and drain on a plate covered with paper towels while arranging the sides.