Gluten-Free Homemade KFC Style Fried Chicken
Craving crispy fried chicken without the gluten? This Gluten-Free Homemade KFC Style Fried Chicken recipe delivers all the crunch and flavor you love, minus the wheat. Marinated in tangy buttermilk and spiced with a bold blend of smoked paprika, garlic, thyme, and oregano, each drumstick is coated in a gluten-free flour mixture enhanced with xanthan gum for a perfectly crisp texture. Double-dipped for maximum crunch and fried to golden perfection, this irresistible chicken is what comfort food dreams are made of. Serve it hot with your favorite sides—it’s perfect for weeknight dinners or a crowd-pleasing treat! Keywords: gluten-free fried chicken, homemade KFC chicken, crispy fried chicken, gluten-free comfort food.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 500 ml Buttermilk
- 2 teaspoons Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Black pepper
- 200 grams Gluten-free all-purpose flour
- 100 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon White pepper
- 2 large Eggs
- 100 ml Water
- 1.5 liters Vegetable oil
Instructions
In a large bowl, combine the buttermilk, 1 teaspoon salt, garlic powder, and onion powder. Add the chicken drumsticks and turn to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
In another bowl, whisk together gluten-free flour, cornstarch, 1 teaspoon salt, baking powder, xanthan gum, dried oregano, dried thyme, smoked paprika, ground ginger, black pepper, and white pepper.
In a separate bowl, beat the eggs and mix in the water to create an egg wash.
Heat the vegetable oil in a large deep skillet or deep fryer to 175°C (350°F). You want enough oil to fully submerge the chicken pieces.
Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dip each piece into the flour mixture, then into the egg wash, and back into the flour mixture, ensuring they are well-coated.
Carefully place the coated chicken pieces in the hot oil. Fry in batches until golden brown and crispy, about 12-15 minutes, making sure the internal temperature of the chicken reaches 75°C (165°F).
Remove the chicken from the oil and drain on paper towels to remove excess oil.
Season with a little extra salt to taste while hot, and serve immediately with your favorite sides.
Nutrition Facts
Calories |
14363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1428.8 g | 1832% | |
| Saturated Fat | 223.6 g | 1118% | |
| Polyunsaturated Fat | 853.1 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 6451 mg | 280% | |
| Total Carbohydrate | 305.5 g | 111% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 26.5 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 816 mg | 63% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2785 mg | 59% | |
*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.
