Gluten Free Fried Chicken
Crispy, golden perfection meets dietary inclusivity with this Gluten Free Fried Chicken recipe! Perfectly marinated in a tangy buttermilk and hot sauce blend, the tender chicken is coated in a flavorful mixture of gluten-free flour, cornstarch, and aromatic spices like paprika, garlic powder, and thyme. The result is irresistibly crunchy chicken that satisfies every craving without the gluten. Whether you’re cooking for family or hosting guests, this recipe is ideal for those seeking a classic comfort food with a gluten-free twist. Serve it hot with your favorite dipping sauces or classic sides for a meal everyone will love! Perfect for special occasions or weeknight dinners, this recipe ensures maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 2 pounds Boneless chicken thighs or drumsticks
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Gluten-free cornstarch
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika (optional)
- 2 large Eggs
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
In a medium bowl, mix the gluten-free all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and smoked paprika (if using). This is your seasoned dredge.
In a separate bowl, beat the eggs until smooth. Set up a dredging station with the egg mixture and seasoned flour mixture.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dip each piece of chicken first into the egg mixture, then coat it thoroughly in the seasoned flour mixture. Place on a wire rack and allow the coating to set while you heat the oil.
In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature to avoid overheating.
Carefully place a few pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, depending on the size of the pieces, or until the internal temperature reaches 165°F (74°C).
Remove the cooked chicken and place it on a wire rack set over a baking sheet to drain excess oil and remain crispy.
Repeat with the remaining chicken pieces, adjusting the oil temperature as needed to maintain 350°F.
Serve immediately and enjoy your crispy gluten-free fried chicken with your favorite sides or dipping sauces.
Nutrition Facts
Calories |
11636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1075.3 g | 1379% | |
| Saturated Fat | 175.5 g | 878% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1278 mg | 426% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 26.0 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 801 mg | 62% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3307 mg | 70% | |
*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.
