Get the Recipe: Gluten Free Fried Chicken
This gluten free fried chicken is ultra crispy! The gluten free breading adds a golden crunchy exterior. The chicken is tender and juicy. This tastes like classic Southern fried chicken. This comfort food is great for family dinners!
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
- 1 cup gluten free flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
- olive oil, for frying
Instructions
- First, in a large mixing bowl, combine the chicken and buttermilk. Ensure the chicken is fully coated. Then, cover the bowl and refrigerate for 1 hour up to overnight.
- In a separate shallow dish, prepare the coating mixture. Combine the gluten free flour, cornmeal, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Mix until well combined.
- Take the marinated chicken out of the fridge. Allow the excess buttermilk to drip off each piece before coating.
- Dredge each piece of chicken in the coating mixture, pressing it onto the chicken.
- Heat about ½ inch (1.3 cm) of olive oil in a large skillet or frying pan over medium high heat.
- Once the oil is hot (about 350 degrees Fahrenheit), carefully place the coated chicken pieces in the pan. Do not overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for 4 to 6 minutes per size, depending on the size of the chicken pieces. Use tongs to turn the chicken. Cook until the coating becomes golden and the internal temperature reaches 165 degrees Fahrenheit.
- Then, remove the fried chicken from the oil. Place it on a plate lined with paper towels to drain excess oil.
- Finally, repeat the frying process with the remaining chicken. Serve!
Notes
- Both boneless and bone-in chicken thighs work well.
- If needed, replace the buttermilk with 1 cup milk and 1 tablespoon vinegar or lemon juice.
- Use gluten free flour that contains xantham gum. This will produce crispy brown fried chicken.
- Do not overcrowd the frying pan. The chicken will cook unevenly in this case.
- Use a meat thermometer to determine when the chicken is done cooking.
- Chicken is done when it has reached 165 degrees Fahrenheit internally.
- Store leftovers in the fridge for up to 4 days.
Calories: 560kcal, Carbohydrates: 53g, Protein: 39g, Fat: 30g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 182mg, Sodium: 766mg, Potassium: 571mg, Fiber: 7g, Sugar: 2g, Vitamin A: 197IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 4mg