Sunday, November 8, 2015

Gluten Free Fried Chicken

2 (3 1/2 to 4-pound) chickens, cut into individual pieces

4 c buttermilk
1 c salt
3 Tb garlic powder
1/4 c sugar
2 tbs paprika

2 lg eggs
2 tsp baking powder
1 tsp baking soda
2 c buttermilk

6 c gluten free flour
2 Tbs paprika
1 Tb salt
1 Tb pepper
1 Tb garlic powder

Mix brine ingredients in a large bowl. Place the chicken pieces in brining solution and refrigerate for two to three hours. Remove and place on rack to air-dry.

Mix batter ingredients and place in a large bowl. Place coating in large pan to coat chicken.

Coat chicken with flour, then place in batter. Drain excess batter off chicken and place in flour again and cover. Use tongs for transfers.

To fry, heat vegetable oil to 375 degrees in a cast-iron skillet. Do not fill the pot more than half full with oil. Place five to six pieces of chicken, skin side down first, in the skillet and cook, covered for seven minutes. Turn chicken and cook, uncovered, for another seven minutes. Allow the oil to return to 375 degrees F before frying the next batch.

Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan, keeping warm in the oven until ready to serve.

I can't take credit for most of this recipe. It was adapted from Adapted from

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