Kamut Kombucha Oven-Fried Chicken!!!! YUM! Very Healthy!!

Wonderful, Healthy, Ancient Kamut mingles with the benefits of extra spices, healthier lighter fats, & even a dash of fermentation if you make it the Kombucha way! *LOVE THIS!*

I made this last night, & hubby made a big salad to go with. We took turns watching baby Ronan, who is into everything lately. ;-)

So my story is, I actually didn't have buttermilk on hand the other day when I put it to marinade!!! No problem I thought, I'll google buttermilk DIY again to get theh ratio to make a faux version... Oh, I don't have lemon or vinegar on hand either!! Okay, experiment time. I added a couple teaspoons over-fermented KOMBUCHA vinegar (live cultures!) to regular whole milk & poured it over the raw cut-up chicken. I only wish I had raw milk on hand. ;-) It turned out marvelous!!! I use Barefoot Contessa's recipe as a base, but then tweaked it in many ways to make it healthy-changing the oils, the flour(s), adding spices, etc. It turned out awesome!! Enjoy!!!!! Xxo

Ingredients

• 2 chickens (3 pounds each), cut in 8 serving pieces (I just make one sometimes, even.)
• 1 quart buttermilk (Or add a couple teaspoons lemon, vinegar, or kombucha to regular milk, etc., or use yogurt!)
• 1 cup organic kamut flour
• 1 cup organic flour or sprouted flour (Sprouted is my favourite!!)
• 1 tablespoon salt (I add Adobo too often, its in the Hispanic section & delicious, contains garlic, turmeric, oregano, salt & pepper etc.)
• 1 tablespoon freshly ground black pepper
• Liberal amounts of garlic powder, cayenne, & organic salt-free Cajun spice mix
• Vegetable oil - (I used Sunflower, & a healthier Omega-3 mix by Smart Balance as well-you could cut with lard for a traditional touch too)

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flours, salt(s), spices, & pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-3" and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 45 minutes, until the chicken is no longer pink inside. Serve hot.