Gluten-Free Fried Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 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
Description
The recipe begins by whisking coconut milk, eggs, chili powder, salt, and black pepper to create a flavorful marinade in which the chicken pieces soak for at least one hour and ideally 8 to 12 hours for best taste. This step tenderizes and infuses the chicken with subtle spice and richness from the coconut milk.
Before frying, a coating is prepared from gluten-free all-purpose flour, cornstarch, Old Bay seasoning, and baking powder, providing both crispiness and seasoning. The marinated chicken is dredged in the dry mixture and fried in hot oil (preferably canola, grapeseed, or peanut) at 360°F. Maintaining oil temperature and frying in small batches ensures even cooking and a non-greasy, crunchy crust while the interior stays moist.
The chicken is drained after frying on paper towels or bags to prevent sogginess. This dish suits those requiring gluten-free options and offers the familiar texture and flavor profile of traditional fried chicken through careful ingredient selection and technique.
Overcrowding the pan should be avoided to keep the oil temperature steady, and the coating mix can be adjusted for spice preferences. The recipe includes tips for testing oil readiness and recommends overnight marination for optimal flavor.
Ingredients
- 1 (13 1/2-ounce) coconut milk can, full-fat
- 2 large egg at room temperature
- 1 tablespoon chili powder
- salt
- 1/4 teaspoon black pepper freshly ground
- 1 (3 1/2-pound) chicken cut into 8 pieces, or 3 1/2 pounds (1.6 kg) chicken pieces
- 1 1/2 cups all-purpose flour gluten-free
- 1/4 cup cornstarch
- 2 tablespoon Old Bay seasoning store-bought or homemade
- 1 teaspoon baking powder
- canola oil for frying, or grapeseed or peanut oil
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 the chicken overnight, 8 to 12 hours, for the most flavorful and tender result.
- Ensure frying oil returns to 360°F between batches to maintain proper frying temperature and crispiness.
- Do not overcrowd the fryer; fry chicken pieces in small batches to avoid lowering the oil temperature and ending with soggy chicken.
- Drain fried chicken on paper bags or towels to keep crust crisp after frying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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