Gluten-Free Fried Chicken
This Gluten-Free Fried Chicken balances flavour and textures, to produce an outstanding fried chicken. You wouldn't know it's gluten-free!
Note: This recipe was first posted on my original blog, Celebration Generation, on Jul 6, 2020. It was transferred over to this blog - existing comments and all - on 9/20/2021
Today is Fried Chicken Day, so I figure it's about time to share my recipe for Gluten-Free Fried Chicken!
I developed this recipe for my first gluten-free cookbook, "Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking".
When I started work on that book, I approached it as a giant gluten-free "wish list" - and fried chicken was HIGH on the list of requests from my readers and Kickstarter Backers.
Between flavours, textures, and varying reactions to frying... there's a lot of really awful gluten-free fried chicken out there. NO MORE!
Gluten-Free Fried Chicken
Much like with the rest of the recipes in my Beyond Flour books, I looked at the flavours and properties of the various gluten-free flour alternatives out there, and combined them to come up with the BEST balance of flavour and texture... as well as behaviour. \
The seasonings were chosen specifically for that mix, and balances everything out well.
The resulting fried chicken is crispy and flavourful, with the texture of a normal, wheat flour fried chicken.
It holds together well, without holding onto excess grease. There's no gummy feeling, or weird mouth feel.
It's just a genuinely great fried chicken recipe - and one that passes very well for a "normal" fried chicken.
You can absolutely serve this to the entire family, guests, etc without worry!
Enjoy!
Note: The development of this recipe also spawned my Best Coleslaw Recipe EVER - as pictured here.
My Gluten-Free Cookbooks!
If you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Well, the published nonsense, anyway!
Gluten-Free Fried Chicken
Ingredients
- About 10 chicken pieces to fry - thighs drumsticks, breasts, etc
- Salt
- 4 Large eggs
- ⅓ cup Milk
- 1 cup Corn starch
- ½ cup Millet flour
- ½ cup Sorghum flour
- ¼ cup White rice flour
- 1 teaspoon Baking powder
- 1 teaspoon Pepper
- ½ teaspoon Salt
- ½ teaspoon Dried sage
- ¼ teaspoon Paprika
- ¼ teaspoon Onion powder
- ¼ teaspoon Garlic powder
Instructions
- Arrange chicken on a baking sheet, season well with salt and place in the fridge - uncovered - for one hour.
- In one large bowl, whisk together eggs and milk, set aside.
- In a separate large bowl, whisk together dry ingredients until well combined. Lightly dredge all rested chicken in flour mixture, shaking excess flour mixture back into the bowl.
- Measure about 1 tablespoon (15 ml) of milk/egg mixture into the dry ingredients. Use your fingers to work the moisture in to the dry mixture, creating some small lumps throughout.
- One piece at a time, dip chicken into egg mixture, and then into flour mixture. Press flour mixture firmly against the chicken to adhere, arrange on a baking sheet. Once all chicken has been dipped and coated, allow to rest for 15 minutes.
- Heat oil 325 F (165 C) You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
- Once oil reaches temperature, fry chicken in batches until nicely browned and crispy. This should take between 10-14 minutes, depending on the size/type of chicken pieces. Allow oil to come back up to temperature between batches.
- Transfer cooked chicken to a plate or pan lined with paper towels, to soak up excess oil.
- Serve hot!
Nutrition
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