Gluten Free Fried Chicken Recipe

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Gluten Free Fried Chicken Recipe

After years of trying unsuccessfully to make fried chicken, I finally found my dream fried chicken! Crisco and flour must have led me astray. Or maybe our move to Texas just seeped into me, causing me to make great fried chicken. Whatever the reason, this gluten free fried chicken is an absolute hit at our house, and my wonderful husband can even eat it!

Cut up a whole chicken and use this recipe along side the gluten free Chicken Tenders. You’ll save money and love the results.

Best Fried Chicken: Dairy / Gluten Free

Best Fried Chicken: Dairy / Gluten Free

Gluten free, dairy free.

Ingredients

  • 2 Whole Chickens
  • 1/2 cup Potato Starch
  • 2 cups Olive Oil
  • 1 1/4 cups Grapeseed Oil
  • 4 medium Egg
  • 2 cups Rice Flour
  • 1/2 teaspoon Cayenne Pepper
  • 2 teaspoons Ground Coriander
  • 2 tablespoons Ground Cardamom (Cardamon)
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Flax Seed Meal
  • 2 tablespoons Kosher Salt
  • 1/4 cup Almond Meal

Instructions

  1. Cut chicken into pieces. Use thighs, wings, and drum sticks for this recipe (breasts can be used for tenders). Because this technique is SO EFFECTIVE at making a crispy coating with great coverage - YOU CAN TAKE THE SKIN OFF the chicken and retain crispiness! It's like magic.
  2. Thoroughly dry pieces, then lightly sprinkle with salt. Put potato starch on plate or in shallow casserole pan. Coat with potato starch, then vigorously shake all excess from each one. Take special care that every bit of each strip has a very thin film of potato starch. Set on wire rack over cookie sheet.
  3. Over high heat, heat about 2" oil in pan to 350 degrees. May need more or less oil, depending on size of pan.
  4. Lightly beat eggs in flat-bottomed dish or small, square pan. May need more egg.
  5. Whisk dry ingredients in small square cake pan (I prefer a 9" glass pan). Taste the mixture and adjust seasoning if needed. The seasoning should be a bit stronger than you'll want it in the end. ** this breading is enough for TWO whole chickens - I use it for fried chicken drumsticks and thighs and cut up the breast for chicken tenders. We use the wings and remaining bones for home made chicken stock.
  6. One by one, dip pieces into egg, shake off excess, coat in the gluten-free flour mixture, shake off excess, then place on wire rack over cookie sheet.
  7. When oil is heated, put pieces into oil and cook for 12 minutes. Turn over and cook about 8-12 minutes, until at least 165 degrees at thickest part of meat, avoiding touching the bone with thermometer. If you are new to frying chicken, I highly recommend taking the temperature of each piece.
  8. Put pieces on paper towel-covered dish. Taste a piece of the crispy coating as soon as you can and add salt if needed. Let sit for about 10 minutes and serve.
  9. If you are cooking more than one batch of chicken, clean pieces out after each batch. If anything in the pan is burnt, you may want to replace the oil.
  10. Check the temp of the pieces - make sure the thermometer is close to the bone, but not touching it. I check every piece - but that's just me :)

Previous Recipe: Sick Soup / Wellness Soup;  Next Recipe: Festive Quinoa Salad

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