As fate may have it Trader Joes had organic chicken pieces when I was there this weekend. So the wheels started turning. How could I adapt my recipe so the chicken would be healthy AND crispy and meet our allergen requirements!
Then I realized arrowroot powder could be used in place of corn or potato starch and I could sub the rice flour in my old recipe for a mixture of Coconut and quinoa flours.
Eureka! I struck gold.
I pared it with mashed No-potatoes and roasted broccoli and baby Bella mushrooms. Enjoy!
OK, pay attention – this is a big tip! Once all the pieces have been coated in flour, let them set for 5 minutes then coat once again.
Here’s how I made my chicken:
Gluten Free Fried Chicken Recipe
Ingredients
3 -4 pounds cut up chicken pieces
1 quart dairy-free buttermilk
3 large eggs
1 teaspoon Tabasco (or other hot sauce)
2/3 cup coconut flour
1/3 cup quinoa flour
1/3 cup arrowroot powder
1 teaspoon kosher or sea salt, plus more for seasoning the chicken
½ teaspoon black pepper, plus more for seasoning the chicken
1 teaspoon garlic powder
1 teaspoon paprika
grape seed oil
OK, here is another BIG TIP. Place the fried chicken on a cooling rack placed over a sheet pan lined with paper towels. This will keep you chicken much crispier than laying it on a flat surface lined with paper. You can keep the chicken warm by placing the chicken on the rack into a warm oven.
Directions
Place the chicken pieces in a baking dish and pour on the buttermilk. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat dry with paper towels. Season liberally with salt and pepper.
Whisk the eggs together in a bowl with the Tabasco.
In another bowl whisk together the flour, starch, 1 teaspoon salt, ½ teaspoon black pepper, garlic powder and paprika.
Dip the chicken pieces into the egg mixture then shake off the excess egg and coat well with the flour mixture. Push the flour into the chicken to coat well. Place on a plate and once all the chicken is coated let sit for 5 minutes. Coat the chicken in the flour mixture again.
Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat oven to 200 degrees.
Fill a large, deep frying pan or Dutch oven halfway with oil. Insert a frying or candy thermometer. Heat oil to 380 degrees. Once the oil is to temperature, carefully lower the chicken into the hot oil, do not crowd the pan. Let cook for 4 minutes and flip over. Cook for 4 more minutes. Larger pieces may take longer. You may have to adjust the temperature to keep the oil at 380 degrees. Remove the cooked chicken and place on the cooling rack, sprinkle with a little salt.
Place in oven to keep warm while finishing up the rest of the chicken. Let the oil come back up to temperature and repeat with remaining chicken.
So there you have it! Crispy, crunchy, juicy, tender, gluten-free fried chicken.
This gluten free recipe serves 6-8 people.
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