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.
| Yield: | 4 to 6 servings |
Ingredients
- 1 quart buttermilk
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Kosher salt and cracked black pepper
- Kosher salt and cracked black pepper
- 560 grams All-Purpose Gluten-Free Flour Mix, recipe follows
- 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)
- 400 grams millet flour
- 300 grams sweet rice flour
- 300 grams potato starch
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1388 |
| Total Fat | 56 g |
| Saturated Fat | 12 g |
| Carbohydrates | 149 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 68 g |
| Cholesterol | 252 mg |
| Sodium | 1474 mg |
Reviews
This is a favorite at our house. I use Almond Silk Heavy Cream. My husband had no idea it was GF and DF!! Sometimes we use chicken tenders, sometimes we do wings and put hot sauce on them before roasting! SOOOOOO GOOD!!!
The flour blend ingredients are under all the other ingredients list in the beginning of the recipe
Not bad. I used almond flour and didn’t need near as much buttermilk as was called for. Overall better than expected.
Really good! Nice and crisp.
Great recipe.!!..
I used coconut gluten free flour and had a bad experience. It burned in the pan so I just baked it and that wasn’t working so I finished by frying it but I had to dump the pan of burnt flour each time I did another batch of chicken. It tasted good in the end but made a mess in the kitchen and did not cook the way I expected.
Approximately how long will this need to be in the oven?
This was absolutely the BEST fried chicken we’ve had in forever!!! I read the comments and used 1/2 of the Buttermilk but kept everything else the same. I thought I added plenty of salt and pepper but we added more at the table. I also only used 500 grams of flour and could have probably used even less. My kitchen scale does ounces to grams. I used a mix of Namaste flour and Pamela’s which I just happened to of had both. I’ve used both gluten-free flours for muffins and cookies, etc. and they work great. Thank you for wonderful fried chicken!!!
We just finished an experiment on our blog and this amazing recipe made the list. It’s budget friendly, easy to make, and fits into small budgets. No need to make it more complicated when you can buy a gluten free flour mix especially for beginners.
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.