Gluten-Free Fried Chicken
When I was a teenager, my brother invited one of his friends over for dinner. His taciturn friend didnt say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You dont need gluten to get that kind of reaction. Here is a fried chicken recipe sure to please even the most difficult member of your family.
When I was a teenager, my brother invited one of his friends over for dinner. His taciturn friend didnt say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You dont need gluten to get that kind of reaction. Here is a fried chicken recipe sure to please even the most difficult member of your family.
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1 quart buttermilk
- 2 chicken thighs
- 2 chicken legs
- kosher salt and cracked black pepper
- 560 grams all-purpose gluten-free flour mix, recipe follows
- 2 chicken breasts each cut in half
- 2 chicken wings
- 1/2 cup canola oil (you could also use grapeseed or veget
- 400 grams millet flour
- 300 grams sweet rice flour
- 300 grams potato starch
- Carbohydrate 14.524375618714 g
- Cholesterol 148.429999991776 mg
- Fat 20.0884618740183 g
- Fiber 1.31776879507902 g
- Protein 45.1696874941379 g
- Saturated Fat 6.35233431150752 g
- Serving Size 1 1 to 6 serving (435g)
- Sodium 395.255124786293 mg
- Sugar 13.206606823635 g
- Trans Fat 1.85689062499056 g
- Calories 425 calories
Step-by-step
- Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
- Making the batter: Whisk together the buttermilk, paprika, garlic powder, and onion powder. Add a pinch of salt and pepper and stir.
- Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
- Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
- Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken. Don't overcrowd the pan. You can always do this in two batches.
- Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
- Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
My Secret to Perfectly Crispy Gluten-Free Fried Chicken
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework, soccer practice, and the never-ending cycle of laundry. So, when it comes to dinner, I need something quick, easy, and, most importantly, delicious. That's where this gluten-free fried chicken recipe comes in. It's become a family favorite, even surpassing my grandmother's (don't tell her!). The secret? It’s all about the perfect blend of crispy coating and juicy, tender chicken. And yes, it’s entirely gluten-free, proving that you don't need gluten to achieve that mouthwatering crunch.
I remember a time when gluten-free cooking felt like a monumental task. Finding the right flour blend was a challenge, and the results were often less than stellar. But after countless experiments (and a few kitchen disasters!), I finally perfected this recipe. The key is using a combination of different gluten-free flours – millet flour, sweet rice flour, and potato starch – to create a light, airy batter that crisps up beautifully. It’s the perfect balance, trust me. The addition of smoked paprika adds a depth of flavor that’s simply irresistible. My kids devour this, and even my picky husband asks for seconds. It's become a staple in our weekly meal rotation, a testament to how simple and satisfying gluten-free cooking can be. The best part is, this recipe is so versatile! Serve it with mashed potatoes, roasted vegetables, or a simple salad – it's a winner no matter how you serve it. And the leftovers are amazing for sandwiches the next day.
Beyond the Recipe: Why Gluten-Free Matters to Me
My journey with gluten-free cooking wasn't just about finding delicious alternatives. It was a necessity, born from my daughter's diagnosis of Celiac disease. Initially, the change felt overwhelming. Suddenly, seemingly simple meals became a logistical challenge. I spent hours poring over recipes, trying to decipher complicated flour blends and gluten-free substitutions. But along the way, I discovered a whole new world of flavors and textures. It was an opportunity to explore different culinary traditions and experiment with new ingredients. This recipe, in a way, encapsulates that journey. It’s a testament to how delicious and adaptable gluten-free cooking can be.
This gluten-free fried chicken isn’t just a meal; it’s a symbol of adaptability and resourcefulness. It’s a reminder that even with dietary restrictions, we can create flavorful, family-friendly meals without sacrificing taste or enjoyment. It’s a reflection of my commitment to providing healthy and delicious food for my family, and a celebration of the unexpected joys that can come from embracing a new culinary adventure.
Tips for Success:
- Don’t overcrowd the pan: Frying the chicken in batches ensures even browning and cooking.
- Use a good quality gluten-free flour blend: This is crucial for achieving the right texture and taste.
- Let the chicken rest: After frying, allow the chicken to rest for a few minutes before serving to lock in the juices.
- Adjust seasonings to your taste: Feel free to experiment with different spices and herbs to create your own unique flavor profile.
This recipe isn’t just about crispy chicken; it’s a story of adaptation, love, and a whole lot of deliciousness. So grab your apron, gather your ingredients, and prepare for a truly unforgettable fried chicken experience. It's simpler than you think, and the results will speak for themselves. Trust me on this one; your family (and you) will thank you.
