Gluten Free Southern Fried Chicken

by Lyndall Kriedemann

An easy recipe for crispy gluten-free fried chicken made southern-style with a buttermilk marinade and savory spices. The recipe also has a dairy-free option.

Ingredients 

Buttermilk Marinade

  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cups milk, dairy-free use unsweetened almond milk, or coconut milk
  • 3 tablespoons white vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper

Dredging Mixture

  • 2 cups Glutagon all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 4 cup vegetable oil for frying,

Instructions 

  1. In a large mixing bowl, whisk together milk, white vinegar, salt, and pepper. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. It is best to allow the chicken to marinate overnight if you can.
  2. Prepare the breading by combining the gluten-free flour, cornstarch, onion powder, garlic powder, salt, paprika, thyme, oregano, basil in a resealable plastic bag. Seal the bag and shake to combine the ingredients. Or combined the ingredients in a shallow dish.
  3. Heat the vegetable oil in a 25cm cast iron skillet (or a large skillet) on medium heat, until 175°C. You can test the oil to see if it is hot enough by sprinkling a little bit of the flour mixture into the oil. It should sizzle, but not smoke.
  4. Working one at a time, remove a chicken piece from the buttermilk mixture and place it in the bag with the gluten-free flour mixture. Seal the plastic bag completely and shake the bag to coat the chicken piece with the flour mixture. Place the coated chicken piece on a baking sheet. Repeat the steps until all the chicken pieces are coated.
  5. Fry 3 or 4 pieces at a time (do not overcrowd the pan). Place the breaded chicken skin side down first into the 175°C oil. Watch the temperature of the oil, as the chicken causes the oil temperature to drop. Adjust your heat as needed to keep the chicken gently cooking. Fry each piece for 15-18 minutes, turning each piece over using tongs about every 2 minutes, until the chicken is fully cooked, golden brown, and reaches an internal temperature of 75°C.
  6. Remove the chicken pieces from the oil with tongs and place them on a cooling rack or paper towel-lined baking sheet. Let the fried chicken rest for at least 10 minutes before serving. The chicken can be served warm or cold.
  7. Store completely cooled leftovers in an air-tight container and refrigerate for up to 3 days.
  8. Reheat chicken in the microwave or on a baking sheet and bake uncovered at 175°C for 15-20 minutes until the chicken is heated through.

Notes

  • For the dairy-free option I used unsweetened almond milk.
  • Store completely cooled left-overs allow in an air-tight container and refrigerate for up to 3 days.
  • Reheat chicken in the microwave or on a baking sheet and bake uncovered at 175°C for 15-20 minutes until the chicken is heated through.
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