Crunchy Gluten Free Fried Chicken Recipes

GLUTEN-FREE FRIED CHICKEN

Steps:

• 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.

BEST GLUTEN FREE FRIED CHICKEN RECIPE

Steps:

• Put all ingredients (except chicken) into a bowl and whisk until fluffy.
• Put the raw chicken into a large dish and pour the marinade over the butchered chicken.
• Move chicken around to make sure all of the raw chicken is all covered in the marinade.
• Cover with plastic wrap and refrigerate for 12 hours.
• Drain marinaded chicken in a large strainer.
• Place chicken in the tapioca flour and toss it around to cover the whole piece of chicken.
• Let the chicken rest 2-3 minutes on a baking pan.
• Gently heat oil in a pre-seasoned cast iron skillet. If you have a deep fryer, that is great! I would use that instead. The oil should be 350-375 F degrees before adding the chicken pieces.
• Fry the chicken for 10 minutes on one side. Flip the chicken to cook the other side another 10 minutes. (Do this if you are not fully submerging your chicken in the hot oil. After you cook each side of the chicken, check the internal temperature of 165 F degrees. The total cook time would be around 20 minutes, but it depends on the cut of chicken you are using. If you are deep frying the chicken it will take less time for your chicken to cook.
• Season the chicken with salt and pepper.

GLUTEN-FREE FRIED CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, powdered buttermilk, paprika, celery salt, white pepper, xanthan gum, baking soda, and cayenne pepper together in a gallon-size resealable plastic bag; shake to mix well. Place chicken in bag, seal the bag, and shake until each piece is coated in flour mixture.
• Working in batches, drop coated chicken into preheated oil and cook, turning once, until no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer cooked chicken to a paper-towel lined plate to drain.

GLUTEN-FREE CHICKEN TENDERS

Steps:

• Pound the chicken pieces thin using a meat pounder.
• Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
• Dip each chicken piece into the egg mixture, shaking the excess off, then dredge it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.
• After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.
• Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
• Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.

GLUTEN-FREE DAIRY-FREE SOUTHERN FRIED CHICKEN

Steps:

• Heat enough oil to 350ºF in an electric skillet or fryer to cover the chicken pieces.
• Cut the chicken breasts in half or strips. I cut mine in half in the pictures, but strips also work well. Generously salt and pepper the chicken.
• Mix the eggs and milk beverage in a bowl, and place the flour in a separate bowl.
• Dip the chicken in the flour, then dip it in the egg mixture and then back in the flour to evenly coat each piece. Place the coated pieces on a sheet pan as you work and while you wait for the oil to come to temperature.
• Place chicken pieces in the hot oil and cook until the internal temperature of the chicken reaches 170 degrees on an instant read thermometer (your best friend while cooking meat). Flipping halfway through. It took about 25 minutes for a half chicken breast. Remove the chicken with a slotted spoon and place it on a paper towel lined platter. Let it rest for 5 minutes before serving.

CRUNCHY GLUTEN FREE FRIED CHICKEN

Steps:

• Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
• Preheat about an inch of oil on medium high.
• Put the dry ingredients in a large zip lock bag and shake.
• Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
• When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
• Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
• Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
• You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.