Crispy Gluten Free Fried Chicken
August 1, 2024 • 0 comments
The crunch on our fried chicken recipe does not disappoint! We use this "trifecta" blend of gluten-free ingredients to produce an unexpectedly crispy coating, and every bite is as satisfying as traditional fried chicken. The substitutions are perfect for those with dietary restrictions or anyone looking to try something new. Try it, and tell us how much you love it!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1) Whole Chicken, Medium
- (1 C) Almond flour
- (1 C) Cassava flour
- (1 C) Tapioca flour
- (2) Eggs
- (2 C) Milk
- (Varies by pan size, estimate 1 pint) Lard, vegetable shortening, or your choice frying oil. Note, oils aren't as good for frying as solids. The exception is coconut oil, which is solid at room temperature.
Directions
- Prepare the Flour Mixture:
- In a large bowl, combine the almond flour, tapioca flour, and cassava flour. Mix well.
- Prepare the Egg Wash:
- In another bowl, whisk together the eggs and milk until well combined.
- Dredge the Chicken:
- Place the flour mixture into a 2-gallon zip lock bag, or two 1-gallon bags. Or even better, I remember my Virginia grandmother using brown paper bags from the grocery store...fond memories. 😊
- Dip each piece of chicken into the egg wash, making sure it's well-coated.
- Add the egg-washed chicken piece into the zip lock bag with the flour mixture.
- Seal the bag and shake it until the chicken piece is thoroughly coated with flour. Repeat this process for all the chicken pieces.
- If you're not ready to fry immediately, you can leave the coated chicken in the bag until you're ready to cook.
- Prepare to Fry:
- Heat your lard or Crisco in a large frying pan over medium-high heat. Aim for a temperature of 400°F.
- Shake the bag of chicken pieces once more before frying to ensure they're well-coated and dry.
- Fry the Chicken:
- Carefully add the chicken pieces to the hot oil. Do not overcrowd the pan.
- Treat the legs and thighs as if they have four sides, turning them to ensure even cooking.
- Fry each piece until golden brown and crispy, about 8-12 minutes per side, depending on the size of the pieces. The internal temperature of the chicken should reach 165°F.
- If needed, add more flour to the shaking bag and coat any remaining pieces before frying.
- Drain and Serve:
- Once cooked, remove the chicken pieces from the oil and place them on a wire rack or paper towels to drain excess oil.
- Serving:
- Serve hot with your favorite sides.
