Learn how to make perfectly crispy gluten-free fried chicken at home with this easy recipe. Deep-frying chicken on the stovetop is easier than you might think and results in a golden brown, crispy exterior and the most moist, juicy meat on the inside. For best results, marinate the chicken in the buttermilk mixture in the refrigerator for as long as possible before frying, preferably overnight! But the marinade is packed full of spices and hot sauce, packed with flavor for a limited time.
by that time Easy Chicken Dinner Recipes, I’m only concerned with the path of least resistance, especially if crispy skin is involved.Often you’ll find me taking shortcuts when it comes to breakfast cereals, like these Gluten-Free Chicken Tendersor simply rely on baking in the oven at high heat for a deep-fried feel without the oil (see Gluten Free Chicken Wings).
But every once in a while, more likely in the summer, when I’m craving something purely American and festive, I fill a skillet with hot oil and try stovetop fried chicken.
Gluten-free fried chicken used to be one of the hardest items to find on restaurant menus, but for some reason a few years ago, many Tansa’s Vineyard restaurants started making gluten-free fried chicken. The best is a stand at the farmers market that serves gluten-free fried chicken, pickles, and the most addictive spicy aioli.
Sadly, my love affair with gluten-free fried chicken thighs was short-lived: the stall was gone! So I’m left with this stovetop fried chicken to satisfy my own cravings at home.
Fried chicken is truly a labor of love for Southerners. The more time you have, the better your chicken will be. That said, for those of you who are a little pressed for time, I add a lot of spices to the rub — paprika, onion and garlic powder, and cayenne — to enhance the flavor. The buttermilk marinade also adds some hot sauce!
For best results, start the night before by marinating the chicken in the refrigerator to tenderize it. If you don’t eat dairy, feel free to use a buttermilk substitute. You can add a tablespoon of lemon juice to any plant-based milk. The acid helps tenderize the chicken.
How to Make Gluten-Free Fried Chicken
Breading fried chicken is fairly simple: Most recipes just call for regular all-purpose flour, which can stick to the chicken pieces and get rough because of the wet marinade.
Most gluten-free fried chicken recipes use all-purpose gluten-free flour, which is an easy one-for-one swap. However, if you want to make your own, here are my favorite gluten-free fry mixes:
Gluten-Free Fried Chicken Mix
- ½ cup millet flour
- ½ cup white rice flour
- ¼ cup arrowroot or tapioca starch
About 1 cup of flour is needed for 8 pieces of chicken.
Mistakes People Make With Gluten-Free Stovetop Fried Chicken
One difference with using a gluten-free flour mix when frying in a skillet is that the GF version browns much faster than regular flour, which means flipping the chicken ahead of time and turning down the heat slightly on the second side so the chicken has Enough time to cook through without burning.
Sorry to say I don’t have a candy thermometer, so I always fry by feel. If your chicken starts to turn from a golden brown to a darker brown within the first 4 minutes, it’s important to pay attention to what’s happening in the skillet and adjust the heat.
In this gluten-free dinner recipe, you aim for a total of 12 minutes to ensure the chicken is cooked through. If you find that things are going too fast and you need to remove the chicken pieces beforehand, you can continue cooking the chicken in the oven at 375°F for 15 minutes.
If the result isn’t as crispy as you’d like, or you want to make gluten-free fried chicken ahead of time, you can simply place them on a sheet pan in the oven and bake at 400 to 425 degrees Fahrenheit until crisp , about 10 minutes.
What oil is best for frying chicken?
The best oils for high-heat cooking or frying are canola, safflower, or a mild vegetable oil. The healthiest options are avocado oil or refined coconut oil, but since they tend to be more expensive, I won’t judge you if you go with the cheaper options.
A large 15-inch cast iron skillet needs about 2 cups of oil.
If you’re looking for more gluten-free dinner recipes, these are some of my favorite recipes that include chicken.
Other delicious gluten-free chicken recipes:
Read on for this gluten-free fried chicken dinner recipe!
With health and hedonism,
phoebe
How to Make Crispy Gluten-Free Fried Chicken
serving size 4
raw material
- 1 teaspoon sea salt
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon chili (optional)
- 4 whole drumstick thighs and drumsticks separated
- 2 tablespoon hot sauce
- 1 cup cheese (For a dairy-free option: mix 1 cup dairy-free milk with 1 tablespoon lemon juice)
- canola oil for frying (at least 2 cups)
- 1 1/4 cup all-purpose gluten-free flour (or mixed, see endnote)
instruct
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In a medium mixing bowl, whisk together 2 teaspoons salt, paprika, onion and garlic powder, and cayenne. Add the chicken and rub your body with the spice mixture, rubbing it into every nook and cranny under the skin.
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Pour the salsa and buttermilk (or a dairy-free alternative) over the chicken. Shake it until full. Marinate for at least 2 hours, or preferably overnight in the refrigerator covered.
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When ready to fry, pour oil into a large heavy-bottomed skillet, at least 1 inch from the sides (about 2 cups for a large cast iron skillet). Heat the oil over medium-high heat until it reaches 350 degrees. (If you don’t have a thermometer, just test the heat by dipping the first piece of chicken in it. If it starts to sizzle and bubble vigorously, the oil is hot enough.)
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Put the flour in a shallow bowl. Remove chicken from buttermilk and shake off excess liquid, or place chicken in a strainer. Coat chicken pieces in flour in batches, shaking off excess flour.
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In batches, fry chicken evenly in oil until golden brown, turning once, about 12 minutes total. If the chicken browns too quickly and becomes too dark in the first 4 minutes, adjust the heat. Remove chicken to a plate or wire rack lined with paper towels to drain and let cool for at least ten minutes.
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Serve the chicken with salad and/or corn and some extra hot sauce for dipping.
Nutrition
Serve: 2G
If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!
