Gluten Free Fried Chicken

Gluten Free Fried Chicken

Who says you can’t have fried chicken even if you can’t have gluten? This version is amazing and trust me, you’ll never miss the gluten! ;oP

What You’ll Need:
1 chicken, cut into pieces (Note: You can cut it yourself or get your butcher to do it for you.)
1 quart of buttermilk
1 cup of gluten free breadcrumbs (Note: I like Gillian’s version.)
2 1/2 cups of corn flour, divided (Note: Corn flour is NOT corn starch. They are made from different parts of the kernel and very different.)
3 tablespoons of Creole seasoning (Note: I used Tony Chachere’s Original Creole Seasoning.)
Sea salt
2 eggs, beaten

Place chicken in a large glass dish or bowl. Cover completely with the buttermilk and then cover the dish or bowl. Place in the fridge and let “marinate” for at least 4 hours, but overnight is better.

When ready to cook the chicken preheat oil to 375 F. (Note: I like to do this in a large stockpot on the stove top.) You want several inches of oil in the bottom of your pan. I usually use one small bottle of oil. This go around I used an Omega-3 version.

Preheat oven to 425 F.

While oil and oven are heating get the chicken and “breading” ready.

In a small dish place 1 cup of corn flour. Set aside.

In a large dish mix 1 1/2 cups of corn flour with the bread crumbs. Stir in Creole seasoning until incorporated. Set aside.

Beat two eggs and pour into a flat dish like a pie plate. Set aside.

Remove chicken from the fridge and drain off most of the buttermilk. You want a little coat of buttermilk to help the first coat and salt stick. Place on a plate.

Now set up an assembly line. First you want the chicken. The next step is the corn flour. Next up is the egg and finally the corn flour/breadcrumb mixture.

Now let’s start the assembly line! Once the oil is heated first sprinkle the piece of chicken with a little sea salt all over. Then coat with the plain corn flour.

Next dip them in the beaten egg.

After the egg give them a nice roll in the corn flour/breadcrumb mixture and then fry each piece for roughly 7 minutes or until a very nice golden brown. Remove and drain on paper towels and then place in a baking dish.

Once all the chicken is fried place the baking dish in the oven and bake for 25-30 minutes. I like to do this to make sure the chicken is done all the way through. After baking serve immediately.

Notes: You could spice up your breadcrumb/cornflour mixture any way you liked. Cayenne pepper would be good. You could do simple salt and pepper. Paprika would be really good or Old Bay Seasoning would even work! Make it your own!

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