Gluten-Free Fried Chicken

Gluten-Free Fried Chicken
Staff Writer
flikr/kthread

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

6
Servings
1438
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3-4 Pounds cut up chicken pieces
  • 4 Cups buttermilk
  • 3 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.

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.

Nutritional Facts

Total Fat
118g
100%
Sugar
8g
N/A
Saturated Fat
18g
90%
Cholesterol
298mg
99%
Protein
60g
100%
Carbs
34g
11%
Vitamin A
181µg
20%
Vitamin B12
1µg
23%
Vitamin B6
1mg
62%
Vitamin C
6mg
10%
Vitamin D
1µg
N/A
Vitamin E
18mg
88%
Vitamin K
5µg
6%
Calcium
238mg
24%
Fiber
1g
6%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
4mg
20%
Magnesium
105mg
26%
Monounsaturated
71g
N/A
Niacin (B3)
20mg
99%
Phosphorus
676mg
97%
Polyunsaturated
22g
N/A
Potassium
877mg
25%
Riboflavin (B2)
0.7mg
41.8%
Sodium
852mg
36%
Thiamin (B1)
0.3mg
23%
Trans
0.8g
N/A
Zinc
5mg
34%