Fried chicken, at least on Sunday! Author and chef Stephanie L. Tyson shows you how

Chef Stephanie Tyson of Sweet Potatoes restaurant in Winston-Salem, N.C., and author of Well, Shut My Mouth! shows you just how to fry up the perfect chicken for a Sunday meal with family.

Are you hungry yet?


“Well, Shut My Mouth!” Buttermilk Fried Chicken Made Gluten Free

Sweet Potatoes restaurant chef Stephanie L. Tyson thinks  you should fry a chicken, at least on Sundays.

Why? “Tradition,” she says. “…sitting on the porch on a Sunday afternoon following church, saying “Yes, ma’am” and “Yes, sir” to anybody older than you, and frying chicken for supper—those types of traditions we need.”

So what happens when a southern girl is told she can’t enjoy that crumbly, crispy, breaded tradition because of a gluten intolerance? She gets resourceful.

I might not be able to chow down on some buttermilk fried chicken at Sweet Potatoes, but I can sure make my own gluten-free version based on the recipe in Stephanie’s cookbook, Well, Shut My Mouth! The Sweet Pototoes Restaurant Cookbook. So to the rest of you Celiacs out there who have been avoiding fried chicken: Welcome home!

Buttermilk Fried Chicken

Serves 4.

  • 1 quart buttermilk
  • 2 tablespoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried thyme
  • 1 tablespoon pepper
  • 2- to 3-pound chicken, cut up and cleaned
  • vegetable oil for frying
  • 2 cups all-purpose flour (or a mix of gluten-free flours)
  • 3 tablespoons cornstarch
  • 2 tablespoons Chicken and Seafood Seasoning (see page 159 in Well, Shut My Mouth! )

Combine the buttermilk, salt, garlic, thyme, and pepper in a large bowl. Add the chicken. Cover and refrigerate for 6 hours or overnight.

Heat the oil in a large skillet or a cast-iron pan. Combine the flour, cornstarch, and Chicken and Seafood Seasoning in a bowl. For a gluten-free version, use a mixture of rice flour, millet flour, and cornmeal instead of regular flour (or try your own mix–tapioca, potato, whatever you’ve got on hand) instead of wheat flour.  

Dredge the chicken in the flour mixture, coating it well.

Add the chicken to the oil and brown on 1 side for about 10 minutes. Turn the chicken over and continue to fry. The chicken is done when an instant-read thermometer inserted in the thickest part registers 170 degrees.

Since our plans for the weekend changed and I needed to cook this chicken in the morning (leaving chicken in buttermilk for more than a day will break down the meat and make it mushy), we paired it with homemade waffles and a tall glass of iced tea. Yum!