Gluten Free Fried Chicken

easyhealthyrecipes.com/gluten-free-fried-chicken/

Crispy, crunchy, tender, and juicy gluten-free fried chicken, as good as what you’d get from the best fried chicken joint in town!

Prep: 30

Cook: 30

Total: 1

Recipe makes approximately 4 servings

Equipment Needed

large sealable food-safe plastic bag
large shallow bowl
large cookie sheet
wax paper (or clean dish towel)
large cast iron skillet (with lid)
Deep fry thermometer
Tongs
Internal meat thermometer
Wire cooling rack
Paper towels

Ingredients Needed

1 cup buttermilk
2 cups gluten-free all-purpose flour (plus more as needed)
1 teaspoon paprika (plus more as needed)
1 tablespoon salt (plus more as needed)
1 ½ teaspoons freshly cracked black pepper (plus more as needed)
1 4-pound whole chicken (cut into separate pieces)
vegetable oil (approximately 2 quarts, plus more as needed)

Get Recipe Ingredients

Instructions

Add 1 cup buttermilk to large shallow bowl. Set aside.
Add 2 cups gluten-free all-purpose flour, 1 teaspoon paprika, 1 tablespoon salt, and 1 ½ teaspoons freshly cracked black pepper to large sealable bag. Seal bag completely and shake or toss bag to fully incorporate dry ingredients. Set aside.
After cutting 1 4-pound whole chicken into separate pieces, dip one chicken piece in buttermilk, coating both sides. Allow excess buttermilk to drip back into bowl.
Add buttermilk-dipped chicken to bag of seasoned flour. Seal bag completely, then shake and toss bag until chicken is fully coated in flour. Shake excess flour off of chicken and back into bag, then place chicken on cookie sheet.
Repeat process with remaining pieces of chicken until all chicken has been breaded. Add more flour and seasonings to bag as needed depending on amount of chicken.
When all chicken pieces have been breaded and arranged on cookie sheet, cover chicken with wax paper or clean dish towel.
Let chicken rest until flour mixture develops paste-like consistency.
Place large cast-iron skillet on stovetop over high heat. Fill skillet approximately halfway with vegetable oil. Heat skillet until oil reaches 350° Fahrenheit according to deep-fry thermometer.
Once oil is ready, place breaded pieces of chicken in skillet, filling skillet completely without overlapping chicken.
Pan-fry chicken until browned on bottom, then flip chicken over and fry until browned on other side.
After browning both sides of chicken pieces, reduce heat under skillet to medium-low. Place lid on skillet and fry chicken 30 minutes or until chicken reaches 165° Fahrenheit internally.
While chicken cooks, spread out multiple layers of paper towels on flat surface. Place wire cooling rack over paper towels.
Once chicken is cooked through, uncover skillet and set lid aside. Increase heat under skillet to high. Fry chicken, flipping chicken as needed, until breading is crispy.
Transfer fried chicken to wire cooling rack. Repeat process until all chicken pieces have been fried. If cooking chicken in multiple batches, set oven to 175° Fahrenheit and place fried chicken in oven to keep warm.
Once all chicken has been fried, serve chicken hot with desired sides.

Nutrition Info (Approximate)