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How to Make Crispy Gluten-Free Fried Chicken

Learn how to make perfectly crispy gluten-free fried chicken at home with this simple recipe. Deep frying chicken on the stovetop is easier than you think, and results in a golden-brown crispy coating and the most moist, juicy meat on the inside.For best results, marinade the chicken in the buttermilk mixture in the refrigerator for as long as possible before deep frying, preferably overnight! But the marinade is chock full of spices and hot sauce for big flavor with limited time.
For a low FODMAP version, simply omit the onion and garlic powder and use the dairy-free option instead of buttermilk.
To make your own gluten-free flour blend for fried chicken, simply combine: 1/2 cup white rice flour, 1/2 cup millet flour, and 1/4 cup arrowroot or tapioca starch.
Course Main Course
Cuisine American
Diet Gluten Free
Keyword chicken, lowFODMAP
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 12 hours 35 minutes
Servings 4

Ingredients

  • 1 teaspoons sea salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 whole chicken legs thighs and drumsticks separated
  • 2 tablespoons hot sauce
  • 1 cup buttermilk (for dairy-free option: combine 1 cup dairy-free milk with 1 tablespoon lemon juice)
  • Canola oil , for frying (at least 2 cups)
  • 1 1/4 cups All Purpose gluten-free flour (or a blend, see headnote)

Instructions

  • In a medium-mixing bowl, whisk together 2teaspoons salt, the paprika, onion and garlic powder, and cayenne. Add the chicken and rub it all over with the spice mix, working it under the skin into every nook and cranny.
  • Pour the hot sauce and buttermilk (or dairy-free alternative) over the chicken. Slosh it around until well-coated. Marinate for at least 2hours, or preferably overnight covered in the fridge.
  • When ready to fry, pour the oil into a large heavy-bottomed skillet, coming at least 1 inch up the sides of the pan (about 2 cups for a large cast iron pan). Heat the oil over medium-high heat until you reach 350 degrees. (If you don’t have a thermometer, simply test the heat by dipping the first piece of chicken in. If it starts sizzling and bubbling wildly, the oil is hot enough.)
  • Place the flour in a shallow bowl. Remove the chicken from the buttermilk, shaking off any excess liquid, or place the chicken in a strainer. Coat the chicken pieces in the flour in batches, shaking off any excess.
  • Working in batches, cook the chicken in an even layer in the oil until golden brown, turning once, about 12 minutes total. Adjust the heat if the chicken browns too quickly and becomes overly dark within the first 4 minutes. Remove the chicken to a paper towel-lined plate or wire rack to drain and cool for at least ten minutes.
  • Serve the chicken alongside slaw and/or corn, with some extra hot sauce for dipping.

Video

Nutrition

Serving: 2g