Gluten-Free Buttermilk Chicken
Indulge in the crispy, golden perfection of gluten-free buttermilk chicken, a deliciously tender and flavorful dish that’s perfect for any occasion. This recipe takes classic buttermilk fried chicken and transforms it into a gluten-free delight, making it accessible for those with dietary restrictions. Marinated overnight in tangy buttermilk for unparalleled juiciness, the chicken is coated in a spiced gluten-free flour blend featuring paprika, garlic powder, and cayenne for a subtle kick. Double-dipped for extra crunch and fried to perfection, each piece offers a crispy exterior while remaining irresistibly moist inside. Whether served alongside fresh salads or hearty sides, this recipe promises restaurant-quality fried chicken in the comfort of your home. It's a true crowd-pleaser that combines crispy texture, mouthwatering flavor, and gluten-free goodness!
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Recipe Information
Ingredients
- 2 pieces Chicken Breasts
- 500 ml Buttermilk
- 200 grams Gluten-Free All-Purpose Flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Cayenne Pepper
- 2 large Eggs
- 0.5 liter Vegetable Oil
Instructions
Begin by cutting each chicken breast in half lengthwise to create four thinner pieces.
In a large bowl, pour the buttermilk and add the chicken pieces. Ensure the chicken is fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for the best flavor and tenderness.
Once marinated, remove the chicken from the buttermilk and let it drain on a wire rack. Discard the buttermilk from the bowl.
In a shallow dish, mix together the gluten-free all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In a separate bowl, beat the two eggs thoroughly.
Heat the vegetable oil in a large frying pan or a deep fryer to 175°C (350°F).
Coat each piece of chicken first in the flour mixture, making sure it's well covered. Shake off the excess flour, then dip into the beaten eggs, and back again into the flour mixture for a second coating.
Carefully place the coated chicken into the hot oil, frying for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 74°C or 165°F).
Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
Serve hot, alongside your favorite gluten-free sides or salads.
Nutrition Facts
Calories |
5580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.7 g | 620% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 285.1 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 26.5 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 726 mg | 56% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 960 mg | 20% | |
*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.
