This recipe is based on the most excellent fried chicken recipe from chef Michael Ruhlman. We've perfected modifications over the years to make it low FODMAP and as delicious as the original. It's amazing piping hot or if cold fried chicken is your thing, bring it along on your next picnic. It comes out far better if you follow the brining step, so plan ahead for best results.
Low FODMAP Fried Chicken
vegetable oil, 1 teaspoon
scallions, 1 bunch, green tops only
gourmend garlic scape powder, 1 teaspoon
gourmend green onion powder, 1 teaspoon
kosher sea salt, 3 tablespoons
rosemary, 5 branches
water, 4 ½ cups
lemon, 1, cut in half
whole chicken, cut into parts (2 two bone-in breasts, two wings, two bone-in thighs, and two drumsticks)
rice flour, 3 cups
ground black pepper, 3 tablespoons
smoked paprika, 2 tablespoons
kosher sea salt, 2 tablespoons
cayenne pepper, 2 teaspoons
gourmend garlic chive powder, 1 teaspoon
baking powder, 2 tablespoons
lactose-free milk, 2 cups
lemon juice, fresh squeezed, 2 tablespoons
egg, 1, whisked
neutral, high-heat oil for deep-frying (like safflower or sunflower), about 6 cups
For the brine
For the fried chicken
For the brine
In a saucepan, heat oil over medium heat. Sauté scallion tops, garlic scape powder, and green onion powder until aromatic, about 30 seconds to a minute.
Add salt and rosemary, continuing to sauté for an additional minute.
Pour in water and squeeze in lemon juice, removing any seeds. Stir until the salt dissolves and bring to a simmer.
Remove from heat. To cool the brine quickly, use an ice bath while stirring. Alternatively, let it cool at room temperature and then refrigerate until cold.
Preparing & brining the chicken
Break down a whole chicken into 8 pieces. Optionally, cut the breast further for a total of 10 pieces. Follow this guide from Serious Eats or purchase pre-cut, bone-in chicken pieces.
In a large bowl, place chicken pieces inside a sturdy plastic bag. Pour the cooled brine mixture (including scallions, lemon, and rosemary) into the bag. Seal while removing excess air to ensure chicken is submerged.
Refrigerate for 8 to 24 hours. Occasionally agitate the bag for even brining. Afterwards, remove chicken from the brine, rinse, pat dry, and set on a rack. For crispier skin, refrigerate uncovered for a few hours, or cook immediately if short on time.
Frying the chicken
In a bowl, whisk together flour, black pepper, paprika, sea salt, cayenne, garlic chive powder, and baking powder. Split the mixture between two large bowls.
In a third bowl, prepare the "buttermilk": combine lactose-free milk with lemon juice, then whisk in an egg.
Preheat your oven to 250°F. Heat oil in a deep-frying pan to 350°F (using a thermometer for accuracy).
Dredge each chicken piece in the first bowl of flour mix, dip into the "buttermilk" mix, then dredge in the second bowl of flour. Ensure thorough coating.
Fry the chicken in batches to avoid crowding, turning occasionally for 12 to 15 minutes until golden brown.
Transfer fried pieces to a clean rack on a baking tray. Finish in the preheated oven for 10-15 minutes to ensure they're cooked through and extra crispy. This oven step allows you to serve all pieces simultaneously, eliminating the need for last-minute frying and avoiding any undercooked chicken surprises.