Crunchy Gluten Free Fried Chicken
Crispy, golden perfection meets dietary inclusivity in this irresistible Crunchy Gluten-Free Fried Chicken recipe! Marinated in a flavorful blend of buttermilk and hot sauce, these juicy chicken pieces are coated in a seasoned gluten-free flour mixture with a touch of cornstarch for extra crunch. A double-dip technique involving an egg wash ensures a perfectly crispy crust that holds up to every bite. Fried to golden-brown glory, this recipe delivers all the nostalgic comfort of classic fried chicken while being 100% gluten-free. Perfect for family dinners or gatherings, pair this crave-worthy dish with coleslaw, mashed potatoes, or your favorite dipping sauce for a meal that satisfies everyone at the table. Ideal for those seeking comfort food without compromising dietary needs, this is the ultimate guide to gluten-free fried chicken!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks (or thighs or wings)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 large Eggs
- 4 cups Cooking oil (such as vegetable or canola oil)
Instructions
In a large bowl, combine the buttermilk and hot sauce to create a marinade. Submerge the chicken pieces in the mixture and cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for more flavor.
In another large mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder to make the coating.
In a separate bowl, beat the eggs to create an egg wash.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dip each piece into the egg wash, ensuring it's fully coated.
Dredge the chicken through the dry flour mixture, pressing lightly to adhere the coating well to each piece. Place the coated chicken on a clean plate and let it rest for 10 minutes to set the coating.
In a large, deep pot or Dutch oven, heat the cooking oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the correct temperature for optimal frying.
Carefully drop 2 to 3 chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry each batch for about 14–18 minutes, turning occasionally to cook evenly, until the chicken is golden brown and the internal temperature reads 165°F (74°C) on a meat thermometer.
Use tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
Repeat the frying process with the remaining chicken, making sure the oil temperature returns to 350°F (175°C) between batches.
Serve the crispy, golden-brown gluten-free fried chicken hot, paired with your favorite sides like mashed potatoes, coleslaw, or a dipping sauce of choice!
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.1 g | 336% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 192 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
