Gluten-Free Fried Chicken
User Reviews
5.0
15 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
616 kcal
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Course
Main Course
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Cuisine
American
Gluten-Free Fried Chicken
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This gluten-free fried chicken doesn't call for buttermilk but instead relies on coconut milk plus cornstarch and a pinch of chili powder to make the best fried chicken. No one will even notice it's gluten-free and dairy-free.
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Ingredients
- 1 (13 1/2-ounce) can full-fat coconut milk
- 2 large eggs at room temperature
- 1 tablespoon chili powder
- salt
- 1/4 teaspoon freshly ground black pepper
- 1 (3 1/2-pound) chicken cut into 8 pieces, or 3 1/2 pounds (1.6 kg) chicken pieces
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoon store-bought or homemade Old Bay Seasoning
- 1 teaspoon baking powder
- Canola, grapeseed, or peanut oil for frying
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Instructions
- In a large bowl, whisk together the 1 (13 1/2-ounce) can full-fat coconut milk, 2 large eggs, 1 tablespoon chili powder, salt, and 1/4 teaspoon freshly ground black pepper.
- Add the 1 (3 1/2-pound) chicken, cover, and refrigerate for at least 1 hour and, preferably, 8 to 12 hours.
- About 45 minutes before you’re ready to sit down to a platter piled high with fried chicken, line a baking sheet with parchment paper. In a large cast-iron skillet, heat 1 inch of Canola, grapeseed, or peanut oil over medium heat until it registers 360°F (182°C) on a deep-fry or candy or instant-read thermometer. ☞ TESTER TIP: No deep-fry thermometer? Test if your oil is hot enough by adding a pinch of gluten-free flour to the oil. If it sizzles and rises to the surface, you’re ready to start frying.
- While the oil heats, in a shallow bowl, whisk together the 1 1/2 cups gluten-free all-purpose flour, 1/4 cup cornstarch, 2 tablespoon store-bought or homemade Old Bay seasoning, and 1 teaspoon baking powder.
- Drain the chicken, discarding the excess marinade. Working with one piece of chicken at a time, dredge it in the flour mixture, turning to coat all sides, and then place the chicken on the baking sheet.
- Carefully add the chicken to the hot oil, working in small batches so as not to crowd the skillet, and fry, turning occasionally, until the chicken is cooked through. The thigh meat should register 170°F (77°C) on an instant-read thermometer, which will take 20 to 25 minutes for large pieces such as the breasts and about 7 minutes for the small pieces such as wings. The exact timing will depend on the size of your chicken pieces.
- Transfer the chicken with tongs to a brown paper sack to drain on a brown paper sack.☞ TESTER TIP: The fried chicken can be kept warm in a 250°F (121°C) oven for up to 1 hour or served at room temperature.
Notes
- Marinate for more flavor—For the best flavor, marinate the chicken in coconut milk overnight (8 to 12 hours).
- Make sure the oil's hot—Let the oil return to 360°F (182°C) in between batches.
- Prevent soggy chicken—Adding too many pieces of chicken at once will lower the oil temperature, giving you oil-soaked chicken. Fry in small batches for the crispiest chicken.
- Give it a rest—Let the fried chicken drain on paper bags to keep it crispy.
Nutrition Information
Show Details
Serving
1serving
Calories
616kcal
(31%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
48g
(74%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
72mg
(3%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 616kcal | 31% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 48g | 74% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 72mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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