We love fried chicken and make it especially for Derby Day for our dear special friend Norma, who is
considered family. She always used to make it for us in her cast iron pans which years ago, she has since
given to me. So, the tables have turned, and we have taken over making it, but wanted a lighter and less
messy way to make it. Everyone seems to enjoy it and the skin gets nice and crispy.
Serves 6


  • 1 family pack chicken thighs, bone in and skin on, trimmed of excess fat, about 11-12 pieces
  • 2 cups homemade buttermilk, or any buttermilk
  • 3 tablespoons habanero Heaven hot sauce, or any of your favorite hot sauce
  • 1 teaspoon salt mix
  • Freshly ground black pepper
  • 4-6 large leaves basil, chopped for garnish

Place chicken in a large non-reactive bowl. In a medium bowl, add 2 cups buttermilk, the hot sauce, salt
and pepper and mix well. Pour over the chicken and with a spatula toss to coat well. If the chicken is not
covered by the buttermilk, add more to cover plus more hot sauce if you want. Cover and marinate at
least 6 hours or overnight but absolutely can do off the cuff in 1-2 hours. Bring to room temperature
before cooking, about 20 minutes.


  • 2 cups gluten-free flour, Bob’s red mill 1 to 1 baking flour, or any flour
  • 1 cup gluten-free Italian seasoned breadcrumbs, or your favorite breadcrumbs
  • 1/2 tablespoon smoked paprika, hot or sweet
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon dried oregano
  • 1 teaspoon salt mix
  • 1 teaspoon garlic powder
  • Freshly ground black pepper

Mix all of the ingredients in a medium bowl and pour into a double bagged brown lunch bag. Preheat
the oven to 425F. Line a pan with foil to save on cleanup and lightly spray the foil with cooking spray.
With tongs, add 2 thighs at a time, draining as much buttermilk as you can, then add to the bag with the
dry ingredients. Fold down the bag and shake, coating the chicken well. Using another pair of tongs, take
the chicken out one at a time and lay skin side up on the pan leaving space between each one. Do the
same until all are done. Lightly spray tops and sides with cooking spray and place in the oven on the
middle rack. Set timer for 30 minutes. Check and rotate pan, baking another 30 minutes, which is
generally perfect timing in my oven, but every oven varies, so keep an eye. Transfer to a serving platter
and sprinkle with sliced basil. This got a yum review!