Gluten Free Almond Flour Fried Chicken Recipes

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.

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 SHAKE AND BAKE ALMOND CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GLUTEN FREE FRIED CHICKEN

Steps:

• Pat the chicken dry with a paper towel and set aside. Place a paper towel lined plate next to the pan and set aside.
• Whisk the eggs together in a medium bowl then combine the almond flour, tapioca flour garlic powder, paprika, salt and pepper in a separate medium bowl and mix well. Add the oil to a large frying pan and heat until sizzling and very hot. The oil should be between 325°F and 350°F. Any cooler and the coating won't stay on the chicken and if it's too hot the oil will smoke and burn.
• Once the oil is hot, using one hand, add a piece of chicken to the flour mixture then dip in the eggs and cover completely. Transfer back to the flour mixture and dredge until a thick coat of flour covers the chicken. Working in batches if necessary, place the chicken in the hot oil and cook until brown on each side and no longer pink in the center-about 3 minutes on each side, or until an internal thermometer reads 165°F. Continue checking the oil temperature and adjusting heat to keep it hot enough once you add the chicken. When each chicken tender is done, transfer to the paper towel lined plate to cool. If you need to do another batch, check the oil for any bits of coating that fell off. If there is a lot, discard oil and bits and heat more oil to avoid the second batch burning. Repeat the process with the next batch. Allow to cool on the paper towel while you make the honey mustard.
• To make the honey mustard, whisk all of the ingredients together and serve.

ALMOND FLOUR CHICKEN CUTLETS

Steps:

• Start by slicing the chicken breast into 4-5 thin cutlets.
• Then prepare a large plate with the almond milk and a separate large plate with the almond flour and spices.
• On the stove, place a large pan over low-medium heat and melt the ghee butter in the pan.
• Then dip a chicken cutlet into the almond milk then the almond flour mix until covered completely. Place the cutlet in the pan and repeat until all cutlets are cooking.
• Cook the chicken for 4-5 minutes on each side until completely cooked. If you have one, use a food thermometer for ensure the cutlets are at an inner temp of at least 165.
• Remove from the pan and enjoy!

GLUTEN-FREE ALMOND FLOUR FRIED CHICKEN

Steps:

• Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes.
• Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges.