Gluten-Free Classic Deep Fried Chicken
Unlock the ultimate comfort food experience with this Gluten-Free Classic Deep Fried Chicken recipe, a crispy, golden masterpiece tailored for gluten-free diets without sacrificing flavor or crunch. Featuring perfectly marinated chicken pieces soaked in tangy buttermilk, the hero of this dish lies in the seasoned gluten-free coating—a blend of gluten-free all-purpose flour, cornstarch, and bold spices like paprika, garlic powder, and cayenne for irresistible taste. Deep-fried to perfection for a mouthwatering crunch in every bite, this recipe is a true crowd-pleaser, ideal for family dinners or gatherings. Pair it with classic sides like creamy coleslaw or mashed potatoes to complete the feast. Whether for a gluten-free lifestyle or simply an indulgent treat, this deep-fried chicken recipe is guaranteed satisfaction.
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Recipe Information
Ingredients
- 8 pieces chicken pieces (legs, thighs, wings, or drumsticks)
- 2 cups buttermilk
- 2 cups gluten-free all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 6 cups oil for frying (vegetable or canola)
Instructions
In a large bowl, pour the buttermilk over the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight to marinate.
In a separate large bowl, combine the gluten-free flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir until well mixed.
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Place the coated chicken on a wire rack to rest for at least 10 minutes.
While the chicken rests, heat the oil in a large deep-fryer or heavy-bottomed pot to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken pieces.
Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding the fryer. Fry each batch for about 13-15 minutes, or until the chicken is golden brown and fully cooked with an internal temperature of at least 165°F (74°C).
Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep crispy.
Serve the gluten-free fried chicken hot with your choice of sides or dipping sauces, such as coleslaw, mashed potatoes, or honey mustard.
Nutrition Facts
Calories |
15378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1560.5 g | 2001% | |
| Saturated Fat | 143.4 g | 717% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 7160 mg | 311% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 25.5 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 716 mg | 55% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2437 mg | 52% | |
*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.
