Gluten-Free Fried Chicken

When I was teenager, my brother invited one of his friends over for dinner. His taciturn friend didn't 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 don't need gluten to get that kind of reaction. Here's a fried chicken recipe sure to please even the most difficult member of your family.]

4 to 6 servings
  • 1 quart buttermilk
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Kosher salt and cracked black pepper
  • 560 grams all-purpose gluten-free flour mix
  • 1 tablespoon smoked paprika
  • 2 chicken breasts, each cut in half
  • 2 chicken thighs
  • 2 chicken legs
  • 2 chicken wings
  • 1/2 cup canola oil (you could also use grapeseed or vegetable oil)

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 power, 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.

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I made this tonight and the chicken was juicy and tender. I used Bob's Red Mill All Purpose Baking Flour and it tasted fine. I didn't notice the heavy bean taste that a lot of people talk about. As stated by the last poster, I didn't need as much buttermilk the recipe called for and I used red pepper flakes instead of the smoked paprika in the flour mixture. I didn't have any trouble at all with the batter falling off the chicken. This is a great recipe and I will definitely make it again. item not reviewed by moderator and published
This is delicious! Meat was perfectly tender. Make sure your oil is hot enough to keep the batter on the chicken. Only thing I found was that I could have used less than half the amount of buttermilk and flour and saved myself some money. I had far more than I needed for one chicken. Next time I think I'll cut up two chickens and make double the meat so I have some leftovers! item not reviewed by moderator and published
This was delicious. I used an all-purpose gluten-free flour. Will make again for sure!! item not reviewed by moderator and published
I agree with pzzldmom. What is the BLEND!!?? item not reviewed by moderator and published
Seriously, guys? Just "gluten free flour"? Not a specific blend, brand or type? That is like my giving you a recipe for mac and cheese and telling you to just use cheese...just cheese...because it's all the same. I am going to hunt down the originator of the recipe and ask what works best....but really, a little help here would have been nice. item not reviewed by moderator and published
My family loved this recipe! It is the best fried chicken I have ever made. item not reviewed by moderator and published
The flour I found that works the best because of the mix is Jule's Gluten Free Flour. It makes incredible bread as well and you use it cup for cup in reicpes. item not reviewed by moderator and published
In the defense of the recipe poster, if you are cooking with gluten free flour at home, you should already have a go to blend that you are using. Mine happens to be brown rice flour, potato starch and tapioca flour. Also could add some coconut flour to the mix. item not reviewed by moderator and published
Well in defense of the person asking the question, not all blends are created equally. They all work just a little different, have different textures, and some just suck. For frying chicken I use Hodgeson Mills seasoned flour mix or this recipe item not reviewed by moderator and published

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