Gluten-Free Crispy Southern Fried Chicken Legs
Indulge in the ultimate comfort food experience with these Gluten-Free Crispy Southern Fried Chicken Legs, a delicious twist on a beloved classic. These chicken legs are marinated in a tangy gluten-free buttermilk and hot sauce blend, ensuring they’re tender and flavorful to the core. Coated in a perfectly seasoned gluten-free flour mixture featuring rice flour, cornstarch, and bold spices like paprika, cayenne, and garlic powder, they’re fried to golden-brown perfection with a mouthwatering crunch. Whether you're serving these for a casual family dinner or a special gathering, these gluten-free fried chicken legs are sure to impress without anyone missing the gluten. Get ready for an irresistibly crispy, juicy bite every time! Perfect for those craving Southern comfort with a gluten-free twist.
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 2 cups gluten-free buttermilk
- 2 tablespoons hot sauce
- 1 cup rice flour
- 1 cup cornstarch
- 1 cup gluten-free all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 4 cups vegetable oil for frying
Instructions
In a large mixing bowl, combine the gluten-free buttermilk and hot sauce. Add the chicken legs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.
In another large bowl, whisk together the rice flour, cornstarch, gluten-free all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, ground cumin, and baking powder.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain a consistent temperature for optimal frying results.
Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off, and dredge each leg in the seasoned flour mixture ensuring even coating.
Carefully place the chicken legs into the hot oil, frying in batches to avoid overcrowding the pan. Fry each leg for about 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Once cooked, remove the chicken legs from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
Allow the chicken to rest for a few minutes, then serve hot for optimal crispiness and flavor.
Nutrition Facts
Calories |
11314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1060.1 g | 1359% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 927 mg | 309% | |
| Sodium | 7319 mg | 318% | |
| Total Carbohydrate | 335.5 g | 122% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 25.6 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 803 mg | 62% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3044 mg | 65% | |
*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.
