Gluten Free Fried Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
560 kcal
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Course
Main Course
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Cuisine
American
Gluten Free Fried Chicken
Description
The recipe uses chicken thighs and drumsticks marinated in buttermilk to tenderize and infuse moisture. The coating combines gluten free flour with cornmeal, paprika, garlic powder, onion powder, dried thyme and oregano, sea salt, and black pepper, creating a crispy, textured crust when fried. The chicken is dredged thoroughly and fried in batches in olive oil over medium-high heat to ensure even cooking and browning.
The frying process produces chicken pieces with a crunchy, golden coating and succulent interior. The herbs and spices in the crust contribute a savory, aromatic note, making it distinctive from standard fried chicken. The use of gluten free flour allows those avoiding gluten to enjoy the classic fried chicken experience.
It’s important to avoid overcrowding the pan for even heat distribution. The chicken should be cooked to an internal temperature of 165°F. Leftovers keep well refrigerated for up to four days. If buttermilk is unavailable, a milk and vinegar or lemon juice substitute works for the marinade. Using gluten free flour with xanthan gum helps achieve a crisp texture.
Ingredients
- 4 chicken thighs
- 4 chicken drumstick
- 1 cup buttermilk
- 1 cup gluten free flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1 tsp salt 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 bone-in and boneless chicken thighs can be used depending on preference.
- If buttermilk is unavailable, mix 1 cup milk with 1 tablespoon vinegar or lemon juice as a substitute.
- Use gluten free flour containing xanthan gum to achieve a crisp, browned coating.
- Do not overcrowd the frying pan to ensure even cooking and proper crisping.
- Verify doneness with a meat thermometer; chicken is safe at 165°F internally.
- Store leftover fried chicken in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 39g | 78% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 182mg | 61% |
| Sodium | 766mg | 32% |
| Potassium | 571mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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