Gluten-Free Fried Chicken with Gravy
Crispy, golden, and irresistibly juicy, this Gluten-Free Fried Chicken with Gravy is a game-changer for comfort food enthusiasts. Perfectly seasoned with garlic, onion powder, and paprika, the chicken is coated in a gluten-free flour blend and fried to crunchy perfection. The buttermilk marinade ensures tender, flavorful meat in every bite, while a rich, creamy homemade gravy made from chicken broth and milk adds a delightful finishing touch. Ideal for those avoiding gluten, this satisfying recipe captures all the indulgence of classic fried chicken without compromise. Serve it up hot with the savory gravy drizzled generously, and get ready for a meal that’s sure to impress your family and friends.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Buttermilk
- 2 large Eggs
- 4 cups Vegetable oil
- 0.25 cup Butter
- 2 cups Chicken broth
- 1 cup Milk
Instructions
In a large bowl, combine the gluten-free flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well and set aside.
In another bowl, whisk together the buttermilk and eggs until smooth.
Dip each chicken thigh into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture until fully coated.
Place the coated chicken on a wire rack and let sit for 15 minutes to set the coating.
In a large skillet, heat the vegetable oil over medium heat to 350°F (175°C).
Carefully add the chicken thighs to the hot oil, frying in batches if necessary, and cook for 12-15 minutes per side or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and let it drain on paper towels.
To make the gravy, melt the butter in a saucepan over medium heat.
Stir in 1/4 cup of the reserved gluten-free flour mixture until it forms a paste.
Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.
Cook until the gravy thickens, about 5-7 minutes. Season with additional salt and pepper to taste.
Serve the fried chicken hot with the gravy on the side or poured over.
Nutrition Facts
Calories |
11779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1049.2 g | 1345% | |
| Saturated Fat | 199.5 g | 998% | |
| Polyunsaturated Fat | 540.1 g | ||
| Cholesterol | 1707 mg | 569% | |
| Sodium | 7880 mg | 343% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 39.1 g | ||
| Protein | 364.7 g | 729% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 1197 mg | 92% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4799 mg | 102% | |
*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.
