Gluten-Free Fried Chicken

Total Time Prep: 25 min. + standing Cook: 15 min./batch
Yield 6 servings
Test Kitchen Approved
This gluten-free fried chicken recipe understands the assignment. It's crunchy and crispy on the outside and juicy on the inside.

Ingredients

  • 1-1/2 cups buttermilk
  • 1 tablespoon cider vinegar
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 large eggs
  • COATING:
  • 3 cups gluten-free baking flour (with xanthan gum)
  • 4 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 teaspoons dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • Oil for deep-fat frying

Directions

  1. In a large bowl, mix buttermilk and vinegar; add chicken and toss to coat. Refrigerate, covered, 8 hours or overnight.
  2. Remove chicken from buttermilk mixture, allowing excess to drip off chicken back into the bowl; place chicken on rimmed plate and set aside. Whisk eggs into buttermilk mixture. In a shallow dish, combine gluten-free flour, garlic powder, salt, onion powder and pepper. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture.
  3. Arrange on a wire rack over a baking sheet. Let stand 30 minutes.
  4. In an Dutch oven, electric skillet or deep fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 6-7 minutes on each side. Drain on paper towels.

Nutrition Facts

5 ounces cooked chicken: 796 calories, 41g fat (7g saturated fat), 152mg cholesterol, 975mg sodium, 64g carbohydrate (2g sugars, 3g fiber), 40g protein.

Crunchy, crispy and flavored with plenty of seasonings—you’d never guess this fried chicken is gluten-free! For a comforting meal, serve it with other celiac-friendly sides like mashed potatoes and coleslaw. —Taste of Home Test Kitchen
Recipe Creator

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