Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Destiny Stone

    Fried Chicken (Gluten-Free)

    Destiny Stone
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Caption: Gluten-Free Fried Chicken (photo courtesy of avlxyz)

    July 6th is National Fried Chicken Day. As such I am sharing this gluten-free fried chicken recipe. Gluten-free fried chicken is not much different than wheat battered fried chicken, it is simply made with gluten-free flour instead of wheat. The nice thing about this particular recipe, is that it can be egg free or dairy free by using eggs instead of buttermilk and vice versa. However, it is not  recommended to be both dairy and egg free.

    For best results use pieces of dark meat. This will make it easier to bake and fry your chicken. Although, if you prefer white meat, it works fine with this recipe too. Although you will need to bake large chicken breasts for an extra five to 10 minutes. Brining the chicken is optional but will yield unbelievably tender meat. Cooking time, when right, requires no *brining.

    Fried Chicken (Gluten-Free)
    Serves: 4-6
    Prep Time: 15 minutes
    Cook Time: 45 minutes



    Celiac.com Sponsor (A12):




    Ingredients:

    • 2 lb. chicken thighs or drumsticks, bone-in
    • ½ cup kosher salt or ¼ cup table salt (for soaking chicken-optional)
    • 2 cups  rice flour or  millet flour, divided
    • 1 ½ cups buttermilk or 3 eggs, beaten
    • dash paprika
    • dash cayenne pepper
    • salt and pepper, to taste
    • oil for frying (approx. 4 cups)
    Preparation:
    1. *(Optional): Place chicken in a large bowl. Add 2 qt. water and ½ cup kosher salt or ¼ cup table salt. Allow mixture to sit in refrigerator for two to three hours, then drain and pat dry. This process, called brining, will force salt and water into the chicken and make it more tender when cooked.
    2. Preheat oven to 325 F. Grease a baking dish large enough to hold all the chicken in one layer with your choice of butter, oil, or allergy-safe cooking spray. You may also use a nonstick baking dish. If you don't have a large enough dish to hold all the chicken, prepare two dishes.
    3. Set out three large, shallow bowls. Fill the left-hand bowl with 1 cup flour, the middle bowl with the buttermilk or beaten eggs, and the right-hand bowl with the remainder of the flour, salt and pepper, paprika, and cayenne pepper. Stir the right hand bowl to combine the spices. Set the prepared baking dish or dishes beside the dredging area.
    4. Dredge the chicken by dipping each piece into the left-hand bowl, coating on all sides, then shaking gently to remove excess flour. Dip flour-covered chicken into buttermilk or egg until covered on all sides, then allow excess liquid to drip off. Finally, dip chicken into the seasoned flour and shake off. Place dredged chicken into the baking dish. Repeat until all chicken is dredged.
    5. Bake dredged chicken for 20 minutes, or until coating starts to turn light brown. Remove from oven.
    6. In a large skillet or wok, heat enough oil to submerge chicken halfway over medium-high heat. Fry all pieces, turning once, until thoroughly cooked, about six minutes per side. (If you have an instant-read thermometer, it should read 175 F at the thickest point of your dark meat, or 165 F if you choose to cook white meat using this recipe).
    Note: Take care to cook your chicken thoroughly and at the correct temperature. Otherwise you may end up with raw meat in the center.


    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    Scott Adams
    This recipe comes to us from Janet Wolkenstein
    Perfect for Thanksgiving or Christmas). Note this recipe has 2 parts: cornbread croutons, and the stuffing ingredients after the croutons
    are made.

    Cornbread croutons:
    2 cups yellow corn meal
    1 tablespoon sugar
    2 teaspoons baking powder
    ½ teaspoon salt
    1 cup skim milk
    ¼ cup vegetable o...

    Jefferson Adams
    This is a wonderfully sweet way to prepare scallops. The integrity of the scallops is well-maintained by giving them a light sear on each side, allowing them to hold their own against the tangy citrus sauce. This is a dish that utilizes both the juice and the zest of the fruit along with the savory aroma of the cider and coriander which work synchronously to create powerful dimension...

    Jennifer Dutcher
    If you're like me, the recent cold weather has you longing for the heat waves of the past summer.  While grabbing a piece of fruit or even a refreshing smoothie on your way to work might fly during the summer, chilly winter mornings call for something much warmer before leaving the house.  This is a recipe for an easy-to-prepare oatmeal dish that mixes plain oatmeal, Konsyl Original F...

    Jefferson Adams
    Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns...

  • Forum Discussions

    Have you had follow-up celiac disease testing?  You might want to rule out active celiac disease.  Celiacs can develop other autoimmune disorders or illnesses.  If your celiac disease is active, you might want to find the gluten source.  ...
    I was diagnosed celiac back in 2015 and have been on a gluten-free diet since. I never had major GI symptoms and I wouldn’t say I’m very in tune with my body so I wouldn’t notice if I felt worse after having a meal with gluten but overall I did...
    I hope this article can help.  It explains how gluten can affect us mentally whether or not we have Celiac Disease. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4809873/#!po=11.4458