Gluten-Free Crispy Fried Chicken Thighs
Sink your teeth into these irresistibly crunchy Gluten-Free Crispy Fried Chicken Thighs—perfectly seasoned, golden brown, and packed with flavor! Marinated in a spiced buttermilk bath for tender, juicy meat and coated in a gluten-free flour and cornstarch blend for that signature crispy coating, this recipe is a game-changer for those avoiding gluten without compromising on taste. A hint of cayenne adds a gentle kick, while the double-dredge technique ensures every bite crackles with mouthwatering texture. Ideal for weeknight dinners or special occasions, these fried chicken thighs pair perfectly with your favorite dipping sauces or classic sides like coleslaw and mashed potatoes. Ready in under an hour (aside from marinating time), they deliver restaurant-quality results in the comfort of your own kitchen.
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Ingredients
- 8 pieces Chicken thighs, bone-in, skin-on
- 2 cups Buttermilk
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Gluten-free all-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Cayenne pepper
- 4 cups Vegetable oil, for frying
Directions
Step 1
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 2
Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Step 3
In another bowl, mix together the gluten-free flour, cornstarch, baking powder, an additional teaspoon of salt, and cayenne pepper.
Step 4
Remove the chicken from the refrigerator. Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat, aiming for a temperature of 350°F (175°C).
Step 5
While the oil is heating, dredge each buttermilk-marinated chicken thigh in the flour mixture, ensuring an even coat and shaking off any excess.
Step 6
Once the oil is hot, carefully place the chicken thighs in the pot, cooking in batches to avoid overcrowding. Fry each batch for approximately 10-12 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reads 165°F (74°C).
Step 7
Remove the chicken from the oil and place on a wire rack lined with paper towels to drain excess oil.
Step 8
Allow the chicken to cool slightly before serving to maintain crispiness. Enjoy your gluten-free crispy fried chicken thighs!
Nutrition Facts
| Serving size | (2976.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12607.9 |
| Total Fat 1152.5g | 0% |
| Saturated Fat 194.1g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1181.7mg | 0% |
| Sodium 6690.0mg | 0% |
| Total Carbohydrate 310.2g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 25.6g | |
| Protein 290.9g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 775.7mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 3854.8mg | 0% |
Source of Calories