Gluten-Free Fried Chicken

Gluten-Free Fried Chicken
Staff Writer

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Fried Chicken

Nothing says down-home cooking like buttermilk fried chicken, and this recipe makes it gluten-free. With a light and crispy skin and just the right kick of spice, this is one recipe that will have you coming back for more.  

 

Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat

Ingredients

  • 3-4  Pounds  cut up chicken pieces
  • 4  Cups  buttermilk
  • large eggs
  • 1  Teaspoon  Tabasco (or other hot sauce)
  • 1  Cup  superfine white or brown rice flour
  • 1/3  Cup  potato or tapioca starch
  • 1  Teaspoon  kosher or sea salt, plus more for seasoning the chicken
  • 1/2  Teaspoon  black pepper, plus more for seasoning the chicken
  • 1  Teaspoon  garlic powder
  • 1  Teaspoon  paprika
  • Vegetable oil, for frying

Directions

Place the chicken pieces in a baking dish and pour the buttermilk over top. Cover the dish with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat the pieces dry with paper towels. Season liberally with salt and pepper.

In a large bowl, whisk the eggs together with the Tabasco.

In another bowl whisk together the rice flour, starch, salt, black pepper, garlic powder, and paprika.

Dip each chicken piece into the egg mixture, then shake off the excess egg and coat it well with the flour mixture. Using your fingers, push the flour into the chicken to ensure it is well coated. Place the breaded chicken on a plate. Once all the chicken is coated let it sit for 5 minutes, then coat the chicken in the flour mixture a second time.

Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat the oven to 200 degrees.

Fill a large, deep frying pan or Dutch oven halfway with vegetable oil. Insert a frying or candy thermometer. Heat the oil to 380 degrees. Once the oil is to temperature, carefully lower the chicken into the hot oil, taking care not to crowd the pan. Let the chicken cook on one side for 4 minutes, then flip the pieces over and let them cook for 4 more minutes. You may have to adjust the temperature to keep the oil at 380 degrees. Remove the cooked chicken from the oil and place them on the cooling rack. Sprinkle the cooked chicken with a little salt. Place the chicken in the oven to keep them warm and crisp while the other pieces cook. Once the oil comes back up to temperature repeat the process with the remaining pieces of chicken.

Nutritional Facts

Total Fat
10g
14%
Sugar
31g
34%
Saturated Fat
2g
8%
Cholesterol
15mg
5%
Carbohydrate, by difference
222g
100%
Protein
26g
57%
Vitamin A, RAE
21µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
484mg
48%
Choline, total
26mg
6%
Fiber, total dietary
10g
40%
Folate, total
11µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
865mg
100%
Selenium, Se
32µg
58%
Sodium, Na
3589mg
100%
Thiamin
1mg
91%
Water
136g
5%
Zinc, Zn
1mg
13%

Fried Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Fried Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.