Gluten-Free Crispy Battered Chicken
Discover the ultimate recipe for Gluten-Free Crispy Battered Chicken, a crowd-pleasing dish that combines a perfectly seasoned batter with a golden, crunchy texture. This recipe is a game-changer for those avoiding gluten, using a blend of gluten-free all-purpose flour and cornstarch to achieve that signature crispiness. Enhanced with garlic powder, paprika, and a touch of sparkling water for an airy, light coating, each bite is bursting with savory flavor. Ready in just 35 minutes, this dish is quick to prepare and ideal for weeknight dinners or casual get-togethers. Serve these golden chicken pieces hot with fresh lemon wedges for a zesty finish, and watch them disappear from the plate! Perfect for gluten-free eaters and fried chicken enthusiasts alike, this recipe is your ticket to a crispy, restaurant-style delight in the comfort of your kitchen.
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 Egg
- 1 cup Sparkling water
- 4 cups Vegetable oil
- 4 pieces Lemon wedges
Instructions
Begin by preparing the chicken. Pat the chicken breasts dry with paper towels, and then season each piece with salt, black pepper, garlic powder, and paprika. Set aside.
In a large mixing bowl, combine the gluten-free all-purpose flour, cornstarch, and baking powder. Mix these dry ingredients thoroughly.
In a separate small bowl, crack the egg and whisk until frothy. Pour in the sparkling water and stir to blend.
Gradually add the sparkling water mixture to the bowl with dry ingredients, whisking continually to create a smooth batter. The batter should be of a consistency that can coat a spoon thickly.
Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). It's essential to maintain this temperature for a crispy result.
Dip a piece of chicken into the batter, ensuring it is fully coated, and then carefully lower it into the hot oil. Fry each piece for about 3-4 minutes per side, or until golden brown and cooked through. If your skillet is small, you may need to do this in batches to avoid overcrowding.
Remove the cooked chicken pieces from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
Serve the crispy battered chicken hot with lemon wedges on the side for an optional burst of fresh flavor.
Nutrition Facts
Calories |
8539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 862.2 g | 1105% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 541.7 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.4 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1550 mg | 33% | |
*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.
