Gluten Free Fried Chicken | Virtually Homemade: Gluten Free Fried Chicken

Thursday, June 4, 2015

Gluten Free Fried Chicken

You have to admit that a juicy piece of crispy golden brown fried chicken is an an indulgence you must make from time to time. I mean, it's just so darn tasty. Although not healthy, if you keep your indulgences to a minimum, I say who cares!

Craving this delicious all time favorite dish, I had to find a way to make it gluten free. Much to my surprise there weren't a whole lot of good gluten free fried chicken recipes out there. I did a fair amount of research on what worked for some and not for others and finally decided to plunge in and just develop my own recipe. The traditional seasonings of garlic powder, onion powder and paprika were a must. I decided to use an egg wash instead of buttermilk for one simple reason; every time I buy a quart of buttermilk, I use what I need for my recipe and then the rest goes to waste. It truly drives me bananas!

So, I added one secret ingredient to the batter which makes this a winner, winner chicken dinner! Corn flour! I swear it made the batter extra crispy and really helped it bind to the chicken. Each piece of chicken was covered in thick, crispy, golden goodness. That's my secret and I am sticking to it.

If you are not gluten free just sub in regular flour. I almost always use Bob's Red Mill 1 for 1 Gluten Free Flour to make the recipe flexible for you. Although deep frying is not the norm in our household, it's fun to live on the wild side every now and again!

Gluten Free Fried Chicken

Liz Hughes - Virtually Homemade
Prep Time - 20 minutes
Cook Time - 30 to 45 minutes
Serves 4 to 6

  • 3 eggs
  • 1/2 cup water
  • 2 cups gluten free flour (preferably Bob's Red Mil 1 for 1)
  • 1 cup corn flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 chicken breasts
  • 2 chicken legs
  • 2 chicken wings
  • 2 boneless, skinless chicken thighs
  • Canola Oil
Cooking Directions
  1. Preheat oven to 450° F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk together the eggs and water.
  3. In a large bowl stir together both flours, paprika, garlic powder, onion powder, cayenne, salt and pepper.
  4. Fill a large dutch oven with canola oil so that it reaches 1 to 2 inches up the sides. Heat the oil until it's 375° F.
  5. Dip each chicken piece in egg wash shaking off any extra liquid. Roll in flour mixture until well coated. Place chicken carefully in oil. Do not over crowd the pan; this can be done in 2 or 3 batches. Flip the chicken over when the bottom is golden brown and cook the other side. Transfer the chicken to the lined baking sheet.
  6. Place in the oven for about 15 minutes or until the internal temperature of the dark meat is 185°F and the breasts 155°F. Serve hot.