Gluten-Free Crispy Chicken
Get ready to elevate your dinner game with this delectable Gluten-Free Crispy Chicken recipe—perfect for those craving golden, crunchy goodness without compromising dietary needs! Tender chicken breast fillets are soaked in tangy buttermilk, enhancing their flavor while keeping them juicy and moist. The gluten-free crust, made with a combination of all-purpose flour and cornstarch, is seasoned with paprika, garlic powder, and onion powder for a savory punch. Double-dipped in a flavorful batter, each piece transforms into beautifully crisp perfection when fried to golden brown. Quick and easy to prepare, this recipe is ideal for weeknight dinners or entertaining guests, and pairs wonderfully with creamy mashed potatoes, fresh salads, or your favorite dipping sauce. Whether you're gluten-free or not, this crispy delight is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 1 cup Buttermilk
- 1 cup Gluten-free all-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 cups Vegetable oil
Instructions
Place the chicken breast fillets in a large bowl. Pour the buttermilk over the chicken, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour or up to overnight to tenderize the chicken and enhance the flavor.
In a shallow bowl, combine the gluten-free all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the seasonings.
Beat the eggs in another shallow bowl until they are fully blended.
Remove the chicken from the refrigerator. Drain and discard the buttermilk.
Dip each chicken fillet first in the seasoned flour mix, then in the beaten eggs, and again in the flour mix to ensure a good coating. Press the chicken gently to help the coating adhere.
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test this by dropping a small piece of the coating into the oil - if it sizzles and bubbles, it's ready.
Carefully place the coated chicken fillets into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Cook each side for about 6-8 minutes, or until the chicken is golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C). Adjust the heat as necessary to avoid burning.
Once cooked, carefully remove the chicken from the oil and drain on a paper towel-lined plate to remove excess oil.
Serve the gluten-free crispy chicken hot with your favorite sides such as mashed potatoes, a fresh salad, or steamed vegetables.
Nutrition Facts
Calories |
5745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.7 g | 597% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.2 g | ||
| Protein | 239.6 g | 479% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2122 mg | 45% | |
*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.
