If you are craving the ultimate comfort food, then you will love our recipe for gluten-free fried chicken. You may be remembering memories of the smell wafting through the house when your grandmother made fried chicken. A delicious bite of that KFC fried chicken you used to grab every once in a while is prone to bring back nostalgia too.
To simplify, traditional fried chicken is something you'll miss on a gluten-free diet. But we have the solution right here for you. Try this simple recipe for fried chicken out, and you won't be able to tell this is a gluten-free version!
Why Avoid Traditional Fried Chicken?
Those with celiac or gluten sensitivities can, in no circumstances, enjoy the mouthwatering flavor of traditional fried chicken. Famous restaurant chains, and even your local cafes, coat their fried chicken with whole-wheat flour. And, since whole-wheat flour contains an immense quantity of gluten particles, it's a no-go for gluten-free dieters.
But, that's not where it ends- the deep fryers often fry all sorts of food, including recipes with gluten in them. To simplify it, this means that the deep fryers become the victims of cross-contamination as well. Hence, it is recommendable that you avoid fried chicken that isn't from your kitchen on a gluten-free diet.
Fried Chicken- The History Behind How It Started
Fried chicken has become so popularized that you'll find it on restaurant menus in many countries. KFC, or Kentucky Fried Chicken, is currently one of the fastest-growing fast-food chains globally.
The origination of fried chicken dates back to World War 2, where Americans symbolized fried chicken for celebration and special occasions. Many believe that fried chicken originates even before that time, particularly to the Scottish people. The belief is that the Scottish first brought this tradition with them when they shifted to South America.
But, without a doubt, today, every country, even every household, has its unique version of fried chicken. After all, you see the real creativity with their fried chicken recipe.
Adding In The Spices
This recipe uses tons of spices in the coating, adding a whole new flavor dimension to the chicken. If you're a spice-lover and you miss KFC's bucket of fried chicken, you'll want to try this recipe.
If spices aren't your true calling, you can decrease the quantity or leave out the spices. Let us warn you that it will result in a serving of bland fried chicken.
Perfecting Cooking The Chicken
Cutting into the chicken to find it raw is a big turn off. On the contrary, overcooked chicken is dry and chewy, destroying the flavor. You may not know, but chicken is one of the easiest proteins to cook if you know what you're doing.
The time needed for the chicken to be well-cooked and tender depends on a few factors. Firstly, bone-in cuts take around 10 minutes longer than boneless chicken. Secondly, it also depends on how you're cooking the chicken.
For the classic deep-fry method, heat the oil to 350°F and fry each side of the bone-in pieces for about 7-10 minutes. The chicken should be golden-brown and crispy once it's cooked. Another technique is to check the chicken's internal temperature; it should be at 165°F.
Making The Chicken Crispier
Do you want to go all out on the crispy and crunchy chicken coating? The buttermilk in the recipe is the trick to making the extra crispiness happen in addition to tender chicken. Ideally, let it sit overnight in the refrigerator to let the buttermilk work its magic.
But if you're short on time, you can cut down the time to 30-40 minutes. When short on buttermilk, make a homemade version with 1 cup yogurt and a tablespoon of lemon or vinegar. The mixture will start to curdle within a few minutes, after which you can use it. Another step worth the time is leaving the chicken in the flour coating for 5-10 minutes before frying.
Choosing The Chicken Cuts
When the time comes to choose the chicken cut for the fried chicken, many are confused. Should you go for the wings, or maybe the thigh cut? The truth is, any piece works as long as you're cooking it the right way.
The most popular fried chicken options tend to be wings, drumsticks, and thighs. You can even work with a breast piece, but make sure you cut it if it's too big. And lastly, you can work with both skin or skinless chicken. However, many suggest keeping the skin on for a crispier texture, enhanced flavor, and moistness.
What Flour Can You Use For Gluten-Free Fried Chicken?
This recipe is for gluten-free dieters, and there is no space for wheat flour. The recipe uses all-purpose “gluten-free” flour because that brings a combination of 4-5 different gluten-free flours in one pack. Almond flour, arrowroot flour, and tapioca flour; are some great options if you want to make a homemade flour blend.
An important step is to thoroughly coat the chicken with the flour blend without missing any spots. Don't rush the process; the better the coating, the crunchier the chicken will turn out.
Getting The Correct Oil
Contrary to common belief, you can't use any oil you can grab your hands on for fried chicken. Oils not meant for high temperatures can turn toxic when heated in a deep fryer. The category includes unrefined oils such as extra virgin olive oil, flaxseed oil, and pumpkin seed oil, among a few.
Instead, get oils with a high smoking point, such as avocado oil, coconut oil, or peanut oil. Be mindful of the processed oils high in omega 6, as they have been known to link to heart disease and cancer.
Deep-Frying The Chicken
The oil should be at 350°F- too hot or too cold, both, is a call for disaster. When too hot, the coating will start to darken while the interior remains undercooked.
On the other hand, the batter will start falling off if it's too cold, and the chicken will cook unevenly. Unevenly cooked chicken also results from taking the chicken straight from the refrigerator to the deep fryer. Therefore, let the chicken come to room temperature and ensure the oil's temperature is just right before adding the chicken.
Don't Have A Deep-Fryer?
Before you fret, not having a deep fryer isn't the end of the world. Don't go around spending money on a deep fryer only to make fried chicken. Instead, take advantage of the kitchen appliances that you've already gathered. Use an air fryer, iron skillet, or oven for this purpose.
Plus, these cooking methods use little to no oil, making this a considerably healthier option relative to deep-frying. Let the chicken cook at 390°F for 13 minutes on each side in the air fryer. For the iron skillet, add oil up to ¼ inch of the skillet. Then, position the chicken skin-side down first for 15-20 minutes.
Don't forget to change the sides halfway through. And for the oven, place the chicken on a baking sheet and bake at 350°F for 20-25 minutes. Note that the chicken should be golden brown with the juices running clear. That's your hint for well-cooked chicken.
Can The Recipe Be Dairy-Free?
YES! The only dairy element in this recipe is the buttermilk for marination. Substitute it with a dairy-free alternative instead. You can use plant-based milk such as coconut milk, almond milk, or soy milk to make this happen. Other than that, follow the same recipe, and it's a dairy-free gluten-free version at your side!
Sides To Serve With Fried Chicken
Think of anything, and fried chicken can go with it perfectly. Get in for a little adventure and serve these beauties with a side and sauce to go with it. Go for roasted veggies, salads, fruit salad, coleslaw, or maybe even some gluten-free mac and cheese.
With a wide variety of sauces, try out honey ginger, buffalo, ranch, teriyaki, or BBQ sauce. Again, read all labels if you purchase any sauces at your local supermarket, as some contain gluten in them.
Keeping It Crispy
Going through an entire recipe to end up with soggy chicken is the worst. In the end, it's the tiny details that make all the difference in perfecting crispy fried chicken. First, coat your chicken generously. Don't leave a single crevice uncoated. You could even try double-coating it if you're in love with the crunchy outer layer.
Next up, don't put the chicken at room temperature when you've finished cooking. Instead, let it cool down on the wire rack in the oven. It'll keep the chicken hot and crispy since external moisture makes it relapse into sogginess.
Lastly, don't overcrowd the deep fryer. When you add in the chicken, the oil temperature drops a few degrees. Adding in a lot of chicken in one go will ultimately result in undercooked, uneven, and soggy chicken. Consider the space in your deep fryer; usually, 4-5 pieces for one batch are good enough.
Final Thoughts
Don't deprive yourself of the delicious crunch and flavorful tastes of a fried chicken on your diet. As long as you're switching the gluten-containing flour, you can devour all the fried chicken you want. Make this recipe and bring it to your next dinner party with friends and watch them licking their fingers and asking for more!
Recipe For Gluten-Free Fried Chicken
Servings- 8
Prep Time- 10 minutes
Marinade Time- 12 hours
Cook Time- 30-40 minutes
Ingredients:
- 8 pieces bone-in chicken cuts
- 1 cup buttermilk
- 1 ½ cups all-purpose gluten-free flour
- 2 cups cooking oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and Pepper to taste
Directions:
- In a large-size bowl, add the buttermilk and spices. Mix them and then add the chicken to it. Coat the chicken with the marinade properly and let it sit overnight, or at least for a few hours, in the refrigerator.
- After removing the chicken from the refrigerator, let it come to room temperature.
- Preheat the oil in the deep fryer at 350°F.
- Next, coat the chicken in the gluten-free flour and toss it around until fully coated. At this point, you can double coat your chicken with the second layer of buttermilk marinade and flour.
- Fry 4-5 pieces at a time and each side for 7-10 minutes or until golden brown.
- Place the fried chicken on a paper towel to soak the excess oil.
- Serve warm and enjoy!
Nutritional Value Per Serving:
Calories: 550kcal | Carbohydrates: 15g | Protein: 1g | Fat: 57g | Sodium: 32mg | Sugar: 1g
Feel free to grab our “pinnable” image for your Pinterest recipe board.
Moist Gluten-Free Fried Chicken
Ingredients
- 8 Pieces bone-in chicken cuts
- 1 Cup Buttermilk
- 1 1/2 Cups All-purpose gluten-free flour
- 2 Cups Cooking oil
- 1/4 Tsp. Cayenne pepper
- 1/4 Tsp. Smoked paprika
- 1/4 Tsp. Garlic powder
- Salt & pepper To taste
Instructions
- In a large-size bowl, add the buttermilk and spices.
- Mix them and then add the chicken to it.
- Coat the chicken with the marinade properly and let it sit overnight, or at least for a few hours, in the refrigerator.
- After removing the chicken from the refrigerator, let it come to room temperature.
- Preheat the oil in the deep fryer at 350°F.
- Next, coat the chicken in the gluten-free flour and toss it around until fully coated.
- At this point, you can double coat your chicken with the second layer of buttermilk marinade and flour.
- Fry 4-5 pieces at a time and each side for 7-10 minutes or until golden brown.
- Place the fried chicken on a paper towel to soak the excess oil.
- Serve warm and enjoy!
Recipe For Moist Gluten-Free Fried Chicken
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