Growing up in Chicago, the kitchen was always the heart of our home. My mother, with her Polish roots, would often whip up comforting dishes that filled the air with warmth and love. I remember one particular winter afternoon, as snowflakes danced outside our window, she taught me how to make her version of crispy fried chicken. Fast forward to today, with my own family, I’ve adapted that beloved recipe to fit our gluten-free lifestyle, creating the perfect crispy gluten free fried chicken that’s become a staple at our family gatherings. This dish not only brings back cherished memories but also adds a modern twist that everyone can enjoy, regardless of dietary restrictions.
Why You’ll Love This Recipe
This crispy gluten free fried chicken is a game-changer for anyone who thinks gluten-free means sacrificing flavor or texture. It’s incredibly easy to make, with a perfectly seasoned crust that’s crunchy on the outside and juicy on the inside. Plus, it’s a healthier alternative to traditional fried chicken, being gluten-free and made with wholesome ingredients. Whether you’re gluten intolerant or just looking to try something new, this recipe promises to deliver all the comfort and satisfaction of classic fried chicken without the gluten.
Ingredients
- 2 lbs chicken thighs and drumsticks
- 1 cup buttermilk
- 1 cup gluten-free all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
Step-by-Step Instructions
- In a large bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- In another bowl, mix the gluten-free flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F.
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
- Fry the chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through, about 10-12 minutes per side.
- Transfer to a wire rack to drain excess oil. Serve hot and enjoy!
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the crispiest coating, make sure your oil is at the right temperature before adding the chicken. Use a thermometer to maintain a consistent 350°F. Also, don’t skip the marinating step with buttermilk; it tenderizes the chicken and adds flavor. Lastly, let the chicken rest on a wire rack instead of paper towels to keep it crispy.
Cooking Tools
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for prepping the chicken. It’s sharp and precise, making the cutting process a breeze. I also rely on the 4.2 Quart Cast Iron Dutch Oven for frying. It retains heat beautifully and ensures an even cook, giving the chicken that perfect golden crust.
Variations and Substitutions
If you’re not a fan of spicy food, feel free to reduce or omit the cayenne pepper. For a different flavor profile, try adding some Italian herbs or lemon zest to the flour mixture. You can also substitute the buttermilk with a dairy-free alternative like almond milk mixed with a tablespoon of lemon juice for a dairy-free version.
Serving Suggestions
This crispy gluten free fried chicken pairs wonderfully with a side of creamy mashed potatoes and a fresh garden salad. For a bit of Southern flair, serve it with coleslaw and cornbread. A crisp, cold glass of lemonade or iced tea makes for a refreshing accompaniment.
FAQs
How do I ensure the chicken is cooked through?
Use a meat thermometer to check the internal temperature of the chicken. It should read 165°F when inserted into the thickest part of the meat.
Can I use an air fryer instead of frying in oil?
Yes, you can! Preheat your air fryer to 375°F and cook the chicken for about 25-30 minutes, flipping halfway through.
How do I store leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Final Thoughts
Cooking is all about sharing love and creating memories, and this crispy gluten free fried chicken does just that. It’s a dish that brings my family together, reminding us of my childhood in Chicago while embracing our current lifestyle. I hope it becomes a beloved recipe in your home too, sparking joy and deliciousness in every bite.
👉 I hope you loved making this crispy gluten free fried chicken—it’s like a warm hug from my Chicago kitchen. If you’re looking for more comforting meals, you might enjoy my Gluten-Free Mac and Cheese, Polish Potato Pancakes, or Classic Beef Stew. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Crispy Gluten Free Fried: 6 Irresistible Chicken Recipes
A deliciously crispy and gluten-free take on classic fried chicken, perfect for family gatherings.
Keep the screen of your device on while you follow the steps.
- In a large bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- In another bowl, mix the gluten-free flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F.
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
- Fry the chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through, about 10-12 minutes per side.
- Transfer to a wire rack to drain excess oil. Serve hot and enjoy!