Gluten-Free Crispy Southern Fried Chicken Legs

Savor the classic flavors of the South with these Gluten-Free Crispy Southern Fried Chicken Legs! Perfectly marinated in gluten-free buttermilk and a touch of hot sauce, these chicken legs are infused with bold, tangy flavors before being coated in a seasoned blend of rice flour, cornstarch, and gluten-free all-purpose flour. Spiced to perfection with paprika, garlic powder, and a hint of cayenne, each piece is fried to golden, crunchy perfection. This recipe ensures juicy, tender chicken on the inside and a satisfyingly crispy exterior. Serve these irresistible chicken legs hot for a crowd-pleasing main dish, ideal for gluten-free comfort food enthusiasts or anyone craving that authentic Southern crunch.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 pieces chicken legs
• 2 cups gluten-free buttermilk
• 2 tablespoons hot sauce
• 1 cup rice flour
• 1 cup cornstarch
• 1 cup gluten-free all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• 4 cups vegetable oil for frying

Directions

Step 1

In a large mixing bowl, combine the gluten-free buttermilk and hot sauce. Add the chicken legs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.

Step 2

In another large bowl, whisk together the rice flour, cornstarch, gluten-free all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, ground cumin, and baking powder.

Step 3

Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain a consistent temperature for optimal frying results.

Step 4

Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off, and dredge each leg in the seasoned flour mixture ensuring even coating.

Step 5

Carefully place the chicken legs into the hot oil, frying in batches to avoid overcrowding the pan. Fry each leg for about 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Step 6

Once cooked, remove the chicken legs from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.

Step 7

Allow the chicken to rest for a few minutes, then serve hot for optimal crispiness and flavor.

Nutrition Facts

Serving size	(3054.3g)

Amount per serving	% Daily Value*
Calories	11314.5

Total Fat 1060.1g	0%
Saturated Fat 168.0g	0%
Polyunsaturated Fat g
Cholesterol 927.0mg	0%
Sodium 7318.7mg	0%
Total Carbohydrate 335.5g	0%
Dietary Fiber 12.3g	0%
Total Sugars 25.6g
Protein 203.0g	0%

Vitamin D 254.0IU	0%
Calcium 802.9mg	0%
Iron 15.7mg	0%
Potassium 3043.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.6%

Protein: 6.9%

Carbs: 11.5%