Gluten-Free Classic Deep Fried Chicken
Crispy, golden, and packed with flavor, this Gluten-Free Classic Deep Fried Chicken recipe puts a delicious twist on a timeless favorite while catering to gluten-sensitive eaters. Perfectly marinated in tangy buttermilk, the juicy chicken pieces are coated in a flavorful blend of gluten-free all-purpose flour, cornstarch, and a harmonious mix of spices like paprika, garlic powder, and cayenne. The result? A mouthwatering crunch that rivals any traditional fried chicken. With easy-to-follow steps and a cooking time of just 30 minutes, this recipe is ideal for weeknight dinners or family gatherings. Serve it alongside creamy coleslaw or fluffy mashed potatoes for a comforting meal that everyone will love—crispy coating and all!
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Ingredients
- 8 pieces chicken pieces (legs, thighs, wings, or drumsticks)
- 2 cups buttermilk
- 2 cups gluten-free all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 6 cups oil for frying (vegetable or canola)
Directions
Step 1
In a large bowl, pour the buttermilk over the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight to marinate.
Step 2
In a separate large bowl, combine the gluten-free flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir until well mixed.
Step 3
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Place the coated chicken on a wire rack to rest for at least 10 minutes.
Step 4
While the chicken rests, heat the oil in a large deep-fryer or heavy-bottomed pot to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken pieces.
Step 5
Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding the fryer. Fry each batch for about 13-15 minutes, or until the chicken is golden brown and fully cooked with an internal temperature of at least 165°F (74°C).
Step 6
Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep crispy.
Step 7
Serve the gluten-free fried chicken hot with your choice of sides or dipping sauces, such as coleslaw, mashed potatoes, or honey mustard.
Nutrition Facts
| Serving size | (3053.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 15378.5 |
| Total Fat 1560.5g | 0% |
| Saturated Fat 143.4g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 693.7mg | 0% |
| Sodium 7159.7mg | 0% |
| Total Carbohydrate 309.7g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 25.5g | |
| Protein 167.7g | 0% |
| Vitamin D 293.8IU | 0% |
| Calcium 716.0mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2436.9mg | 0% |
Source of Calories