Crispy Gluten Free Fried Chicken

This Crispy Gluten Free Fried Chicken is just as it says — Crispy on the outside & juicy in the middle!  A delightful combination of herbs and spices are sure to please. 

Crispy Gluten Free Fried Chicken

  • Servings: 4-6
  • Time: 1hr 30 mins
  • Difficulty: medium
  • Print
Ingredients:
1 whole chickens, cut into pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1  1/4 teaspoons paprika
1 1/4  teaspoons basil
2 teaspoons oregano
1/4 teaspoon parsley
1 teaspoon rosemary
3/4 teaspoon thyme
1 1/2 cups super fine rice flour
2 eggs whisked
1 tablespoon + 1 teaspoon milk (A2 protein, lactose free, rice milk etc)
sunflower oil to fry

Directions:
Cut the chicken into pieces. When finished you should have 2 chicken breasts, wings, thighs, and legs. Rinse well and pat dry with paper towels.

Measure the flour and seasonings and mix together in a bowl. In a separate bowl  whisk together the eggs and milk.

Use a large frying pan and fill it about half way with oil. Turn the burner on medium high and let heat up until it is 350 degrees Fahrenheit on a cooking thermometer. Adjust heat as necessary to maintain an even temperature.

While the oil is heating up you can start coating the chicken. For this you want to start with the chicken breast as they take the longest to cook. So take a chicken breast and coat it all the way with flour and then coat it all the way with egg repeat the process once more. Take the chicken thighs and repeat the process. Then the same thing with the wings and legs. Before you put the chicken into the pans you will need to coat them once more with flour and then they are ready but only do that once the oil is hot enough.

Arrange chicken pieces in the pan beginning with the breasts then the thighs.  Next the legs and finally the wings, gently placing each piece in the oil. When the chicken it done it should be golden brown. This will take about 30 minutes or when the internal temperature reaches 165 degrees fahrenheit. The trick is though that if you cook it too long the breading will become hard and the chicken will become dry. You don’t want that. So when you take the chicken out of the pan place it on a cooling rack with something underneath to catch the oil drips. The rack will make sure the chicken stays crunchy because using a paper towel makes them go soggy. When the oil has finished draining from the chicken place it into an oven safe dish and place in a warmed oven. This is just to keep the chicken warm so don’t have the oven to hot or the chicken will dry out.

Created By Rachel.

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