Justin's Fried Chicken with Buns Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Marinade 1:

• 125 g (1/2 cup) plant-based milk substitute, to taste (or milk, if you are not on a dairy-free diet)
• 10 ml (2 tsp) fish sauce *
• 10 ml (2 tsp) Worcestershire sauce
• 2.5 ml (1/2 tsp) garlic powder
• 2.5 ml (1/2 tsp) onion powder
• 2.5 ml (1/2 tsp) paprika
• 2.5 ml (1/2 tsp) mustard powder
• 2.5 ml (1/2 tsp) turmeric
• 2.5 ml (1/2 tsp) pepper
• 2.5 ml (1/2 tsp) celery salt
• 2.5 ml (1/2 tsp) ground coriander
• 1 kg (2.2 lbs) boneless chicken breasts

Marinade 2 :

• 85 g (1/3 cup) plant-based milk substitute, to taste (or milk, if you are not on a non-dairy diet)
• 2 eggs, beaten

Fried chicken:

• 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
• 105 g (3/4 cup) organic cornstarch
• 5 ml (1 tsp) onion powder
• 5 ml (1 tsp) garlic powder
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp) mustard powder
• 5 ml (1 tsp) turmeric
• 5 ml (1 tsp) pepper
• 2.5 ml (1/2 tsp) onion salt
• 2.5 ml (1/2 tsp) ground coriander
• 1 ml (1/4 tsp) garlic salt
• 0.5 ml (1/8 tsp) cayenne pepper
• Oil, for cooking

Quick baking powder buns (for serving)
If you want to accompany your fried chicken with buns, here is the recipe.

Side dish:
You can accompany your fried chicken with honey, brown sauce or any other sauce to taste.

PREPARATION

Marinade:

1. Mix together all the ingredients for marinade 1 (except the chicken).
2. Add the chicken, making sure it is well covered with the marinade.
3. Cover and refrigerate for 12 hours.

Fried chicken:

1. Traditional cooking: Preheat the oil in the deep fryer to 170 °C (340 °F).
   Hypotoxic cooking: Preheat oven to 110 °C (230 °F).
2. Line 2 baking sheets with parchment paper. If you follow hypotoxic cooking, also oil the parchment paper (do not oil for traditional cooking).
3. Remove the chicken pieces from the marinade and place them in a bowl. Cut them into 12 pieces then set aside.
4. Add to the remaining marinade 1 the ingredients for marinade 2 and beat well with a whisk.
5. In a large bowl, mix together the flour, cornstarch and all the spices.
6. Dip a piece of chicken in the marinade and coat with the flour mixture. Dip it a second time in the marinade, coat it again with the flour mixture and then place it on the baking sheet.
7. Repeat for all the chicken pieces.
8. Traditional cooking: Cook a few pieces of chicken at a time, for 12 to 15 minutes, turning them halfway through cooking. The chicken will be cooked when the temperature taken in the center of the pieces reaches 82 °C (180 °F). Remove the pieces and place them on a baking sheet covered with absorbent paper. Repeat for all the remaining chicken.
   Hypotoxic cooking: Bake on the central oven rack for 2 to 2:30 (the cooking time may vary depending on the thickness of the pieces). Turn after 1 hour of cooking and then remove the parchment paper. Brush oil around each piece of chicken and continue cooking. The chicken will be cooked when the temperature taken in the center of the pieces reaches 82 °C (180 °F).
9. If desired, serve with quick baking powder buns and honey or brown sauce, to taste.