How To Make This Gluten Free Fried Chicken Recipe

How To Make This Gluten Free Fried Chicken Recipe

This ultra-crispy gluten free fried chicken is a game changer! Deliciously crispy on the outside and mouthwatering juicy on the inside.

Course Main Dish, Sides

Cuisine American

Prep Time 15

Cook Time 30

Dry Frying 18

Total Time 1 3

Servings Servings

Calories 252kcal

Author Savory Thoughts

Equipment

Deep fryer
Deep Fry Skillet

Ingredients

For The Chicken

7 Pieces Thighs; Bone-in
12 Drumsticks
2 tsp. Kosher Salt
2 tsp. Fresh Ground Black Pepper
4 Cups Canola Oil For Frying; Or oil preference.

Buttermilk Mixture

3 Cups Buttermilk
3 Large Eggs
4 tsp. Kosher Salt
1 ½ tsp. Fresh Ground Black Pepper
3 tsp. Paprika; Smoked paprika is also fine to use
3 tsp. Dried Parsley Flakes
⅛ tsp. Ground Cloves
1 tsp. Cumin
2 tsp. Cayenne

Gluten Free Flour Mixture

3 Cups Gluten Free Flour; We used White Rice Flour
1 ½ Cups Cornstarch; You can also use potato starch
2 tsp. Paprika

Instructions

Prep the Chicken

Prep the Chicken – Wash the chicken and pat it dry with paper towels.
Place the chicken in a bowl or platter and season with salt and pepper. Set aside.
Prepare The Buttermilk Mixture – In a large bowl, add the buttermilk, eggs, salt, ground pepper, paprika, dried parsley flakes, ground cloves, cumin, and cayenne pepper. Whisk well until combined.
Add the Chicken – Add the chicken to the buttermilk mixture and allow it to marinate for a minimum of 30 minutes but best to leave for 2 hours or longer.
Prepare the Flour Mixture – In a separate large bowl, add the gluten free flour (rice flour), then add the cornstarch or potato starch, and add the paprika. Mix well to combine.

Cook the Chicken

Heat the Oil – Use a deep skillet or deep fryer to heat the oil. For this we used Canola oil fry the chicken. Bring the oil to 375 degrees but no more than 400 degrees. You can also use vegetable oil or peanut oil to fry the chicken.
Dredge The Chicken – When ready to cook, one at a time, add 1 to 2 pieces of chicken to the flour mixture. Dredge the chicken in flour on all sides, then place the chicken on a plate or rack, and repeat with all chicken pieces. Best to do 4 at a time to fry.
Cook the Chicken – Carefully add the chicken to the oil, and cook for 18 minutes, turning every 2 minutes. Repeat with remaining chicken if doing in batches. Cooking time may vary depending on your temperature, and the type of oil you use. Serve and enjoy!

Notes

Crispy Secrets: How to Nail Gluten Free Fried Chicken Every Time

Chicken Pieces – For this recipe, we are using drumsticks and bone-in thighs. You’ll need about 8 pieces of each.
Gluten-Free All-Purpose Flour– For this recipe, we used Rice flour, but feel free to use cassava flour, tapioca flour, almond flour, or coconut flour. Be mindful that the type of flour you use may alter the taste and texture of the breading on the chicken.
You will use the flour as part of the base to bread the chicken. This will help the chicken to get that beautiful golden color coating we all love.
Buttermilk– This is needed to marinate the chicken. If you don’t have buttermilk available, you can make your own by combining ½ tablespoon of white vinegar or lemon juice and ½ cup of milk. Mix well until combined.
Eggs– Large eggs. Best to use room temperature. This will help the ingredients stick to the chicken.
Paprika– To add a little extra flavor. You can use regular or smoked paprika. It also add a layer of reddish color to your gluten fried chicken.
Hot Pepper– I used ground cayenne pepper; use your preference!
Salt and Pepper – To taste.
Cornstarch – The number one effective ingredient to accomplishing that flakey and crispy texture. You can also opt to use Potato starch. Either way, your gluten free fried chicken will be very crispy and delicious. Don’t leave it out!
Be sure that the oil is completely hot before you add the battered chicken to the pan. If the oil is not properly heated, the chicken will not be crispy, and the flour mixture will soak up all the oil.
Use a candy or deep-frying thermometer so you’ll know when it reaches 375° Fahrenheit. You can also sprinkle a little flour on the oil – if it sizzles then it’s ready! I do not recommend adding sprinkle water because this will cause it to pop and may cause injuries.

Be sure to keep an eye on the chicken while it cooks. Once you have added the chicken to the oil, the temperature will gradually drop. If the temperature drops while frying the chicken, finish the batch, and allow the oil to cool. Carefully transfer the oil to a safe dish and resume cooking the rest of the chicken with fresh clean oil.

Your chicken is cooked once it reaches 165°F.

For a crispier breading, transfer the cooked gluten free fried chicken on a wire rack so that the oil will have a place to drip.

Serving Suggestions

Fried chicken is one of those dishes that we can eat by itself or with anything. In addition to this gluten-free dinner recipe, there are many other great side dishes.

This gluten-free fried chicken goes well with these gluten free drop biscuits.

It pairs well with this Instant Pot Collard Greens recipe and with cauliflower mashed potatoes.

Store & Reheating Option

Store any leftover chicken in an airtight container for up to 5 days. If leftover gluten-free fried chicken needs to be reheated, place it in the oven at 350°F for about 15-20 minutes.

You can also reheat chicken in the microwave, but the skin won’t be as crispy.

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