Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Fried Chicken Recipes?

mimommy

Recommended Posts

mimommy Contributor
mimommy
Posted

Hello everyone! I am in need of a tasty gluten-free fried chicken recipe (or oven fried). Does anyone have any experience here? The last time I tried it the chicken had a decidedly fishy taste and smell :( I soaked it in buttermilk before coating it w/ gluten-free breading recipe I found online and used my electric skillet to fry it. It was so bad we called it "chicken-fish". I now have a brand new electric skillet. Is the poultry seasoning found in grocery stores safe to use?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Mtndog Collaborator
Mtndog
Posted

Hello everyone! I am in need of a tasty gluten-free fried chicken recipe (or oven fried). Does anyone have any experience here? The last time I tried it the chicken had a decidedly fishy taste and smell :( I soaked it in buttermilk before coating it w/ gluten-free breading recipe I found online and used my electric skillet to fry it. It was so bad we called it "chicken-fish". I now have a brand new electric skillet. Is the poultry seasoning found in grocery stores safe to use?

Hey minimommy! My husband made some a few weeks ago with Mary's Gone Crackers. He crushed them up in a bag, draped the chicken through eggs and then coated them in the cracker crumbs. It's not exactly the same as Southern fried chicken but it was tasty!

luvs2eat Collaborator
luvs2eat
Posted

I did "real" fried chicken using the flour blend I usually use (Analise Robert's mix of brown rice flour, potato starch, and tapioca flour), but we prefer soaking it in buttermilk and then dipping it in crushed Doritos Cool Ranch chips w/ a little taco seasoning added and baking it. It's delish!

Poultry seasoning is really just a mix of several different spices and should be gluten-free. What does the label say?

jerseyangel Proficient
jerseyangel
Posted

Hi Minimom :D

I use Potato Buds to "bread" my chicken and then oven fry.

What I do is beat an egg in one dish and in another combine Potato Buds, salt, pepper, and a generous amount of garlic powder. Turn the oven on to 375.

Dip the chicken pieces in the egg first and then coat well in the potato mixture. Drizzle some oil in a baking dish (I use some non-stick foil for easy clean up) and place the coated chicken on top. At this point, if there's any potato mixture left, you can sprinkle it over the chicken. Drizzle lightly with a little more oil and bake at 375 for about 45 minutes or until done.

My whole family loves it this way and it makes the house smell incredible while it's cooking.

kareng Grand Master
kareng
Posted

I used to make oven baked with crushed cornflakes. Haven't made it in a while but I'm going to with gluten-free cornflakes. There was just another thread a day or so ago about using Rice Chex for crunchy toppings.

karont Newbie
karont
Posted

Yes, that's what I do. I use Rice Chex and Corn Chex and grind them in the food processor. Then I take 1/2 cup of mayo mixed with 1 tablespoon of dijon mustard and mix it. Coat the chicken with the mayo mixture (just rub it on lightly) then coat in the Chex mixture. Place on a baking sheet and spray with no stick spray. Comes out REALLY crispy and tastes great.

mbrookes Community Regular
mbrookes
Posted

Why not go for the real thing?

SOUTHERN FRIED CHICKEN

Dip chicken pieces in buttermilk and then shake in a bag with flour(I use rice flour with a little Gluten Free Pantry flour blend added) lots of salt and black pepper.

Fry in enough oil to come half way up the chicken. Make sure the oil is hot enough (about 350-370)Don't crowd the pan. Keep turning every 5 or so minutes until golden brown and chicken is done. Drain on brown paper bags.

Try it!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Darissa Contributor
Darissa
Posted

I dip my chicken pieces in egg, than dredge in 1/2 cornstarch and 1/2 rice flour that has been seasoned with salt/pepper and garlic powder. I than fry it in pan with oil just like I used to prior to going gluten-free. Not healthy I know..:) since frying it in oil..but nice treat every once in a while.

I do a baked "fried" chicken recipe and dip the chicken in egg/milk mixture, than coat with crushed gluten-free corn flakes that are mixed with parmesean cheese, garlic, onion powder, salt and pepper. I than dot the chicken with butter and bake in oven. It turns out good too. Good luck!

irish daveyboy Community Regular
irish daveyboy
Posted

Hello everyone! I am in need of a tasty gluten-free fried chicken recipe (or oven fried). Does anyone have any experience here? The last time I tried it the chicken had a decidedly fishy taste and smell :( I soaked it in buttermilk before coating it w/ gluten-free breading recipe I found online and used my electric skillet to fry it. It was so bad we called it "chicken-fish". I now have a brand new electric skillet. Is the poultry seasoning found in grocery stores safe to use?

If you have a deep fat fryer, you may want to try this.

Southern Style Fried Chicken (KFC eat yout heart out)

Get a pack of chicken pieces from your supermarket,

drumsticks (lower leg),

thighs (upper leg),

ribs,

wings etc

some super markets sell mixed packs and others will only contain one type.

Place pieces into a pot, cover with cold water and bring to a boil.

Reduce to a simmer for about 5 - 10 mins (a good indicator is when the meat starts to pull away from the bone on the drumsticks)

Remove pieces to a rack to cool and drain (But retain the cooking liquid)

As the pieces are cooling, prepare the coating and turn your deep fat fryer on to high.

Coating:

Gluten Free flour mix, (for a crisper coat add some medium Polenta) season with salt, ground black pepper and ground lemon pepper (if available).

occasional small flecks of pepper should be visible in the flour mix.

You can make it slightly spicier, try using American BBQ seasoning (McCormick or similar) or chili flakes.

When the oil is hot and the chicken is cool take a piece momentarily dip it in the cold cooking liquid

cover in the seasoned flour and continue until all the pieces are coated.

Place chicken pieces in deep fat fryer and cook until the coating is golden in colour

(no more than 4 pieces at a time) remove and drain on kitchen paper.

P.S.

Remember the chicken is already cooked, the browning of the coating and reheating won't take long.

Best Regards,

David

I won't even go near the gravy, believe me you DONT WANT TO KNOW how they make that!

mimommy Contributor
mimommy
Posted
  • Author

Thank you all for so many delicious ideas! Can't wait to try these great recipes. I'll let you know how they turn out :)

Reba32 Rookie
Reba32
Posted

I use crushed up pork rinds and parmesan cheese! :D

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract. They can stimulate IgG antibody production as your blood test shows. Even beans have lectins. You've simply eaten too many lectins and irritated your digestive tract. You may want to allow your digestive tract...
    2. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg). Both are gluten free and free of other allergens. I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25". It's gluten and allergen free and made in the USA. It's a powder form of Vitamin A. ...
    3. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      results from 13 day gluten challenge - does this mean I can't have celiac?

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.
    4. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      results from 13 day gluten challenge - does this mean I can't have celiac?

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding. I will have my first appt with a GI dr on March 4th I will not eat gluten again - at least not on purpose ...
    5. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,367
    • Most Online (within 30 mins)
      7,748
    Klairep
    Newest Member
    Klairep
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.