Fried Chicken

Living in the south, fried chicken is a staple. That was one of the hardest things to give up when going gluten free. After some trial and error, I have come up with an amazing gluten free fried chicken recipe. All of my family loves it and doesn’t realize it’s gluten free until they notice I am eating it, too. It’s really that good! 

Ingredients 

-2 lbs raw chicken (your choice of what kind) 

-oil of choice for frying 

-1 1/2 cups whole milk or buttermilk 

-1 egg 

-hot sauce to taste (optional) 

-1 1/2 cups gluten free 1:1 measure flour (I have used King Arthur and Bob’s Red Mill brands and both work great)

-1/2 cup gluten free cornstarch 

-1 tablespoon garlic powder 

-1/2 tablespoon onion powder 

-1/4 tablespoon paprika or smoked paprika 

-1/2 teaspoon black pepper 

-2 teaspoons sea salt or kosher salt 

Instructions 

1. Place a deep frying pan or Dutch oven on the stove at medium/high heat. Fill with oil of choice-just enough that will cover your chicken. Let heat to 350-375 degrees Fahrenheit. Use a food thermometer to check the temperature. 
2. While oil is heating, whisk together in a medium sized bowl the milk, egg, and hot sauce if using. Set aside. 
3. Using a large bowl combine gluten free flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt. 
4. Take a piece of your chicken and coat in your dry ingredient mixture. Then place the piece of chicken into your wet ingredients to coat. Then it goes back in the dry ingredient mixture. 
5. Repeat that process until all pieces of your chicken are breaded. 
6. Once your oil has reached 350-375 degrees Fahrenheit, place your breaded chicken into the oil to fry. You will need to flip your chicken about halfway through cooking. It should take the chicken 8-10 minutes to cook. Use a food thermometer to check-chicken needs to be 165 degrees Fahrenheit to be cooked through. 
7. Once your chicken is done, place on a plate with paper towels or on a wire cooling rack to drain the excess oil. 
8. Serve immediately with your favorite dipping sauce! Enjoy!! 

Notes 

-Chicken tenders or thin sliced chicken breast is what I like best for frying. 

-This can be made dairy free by using a non dairy milk. 

-Feel free to add more or less of any of the seasonings or leave some out/add different ones. Just do whatever you like! 

-The double breading and the use of cornstarch is what makes this so crispy and good! 

-This is best served fresh, but if you have leftovers, I recommend reheating in the oven or an air fryer so it won’t be super soggy.

The wet and dry ingredients once all mixed up

First coat of dry mix

After going into the wet mixture and second coating of dry mix

A couple of minutes after dropping them into the hot oil

All done!!

They are so yummy!