Tag: deep-fried chicken

Fried Chicken (gluten-free recipe, too)

gluten-free fried chicken in a basket

It’s summer and what’s better for lunch or dinner than Fried Chicken!

Brine the chicken in pickle juice to add flavor and keep the chicken moist. I used a cup of my Cauliflower and Red Onion Quick Pickle juice; make sure to serve those pickles on the side!

Use either pre-cut skinless, boneless chicken for easy cleanup, and cut the chicken breasts into smaller portions, such as thirds,  for the little ones, or use a whole chicken and cut it into 10 pieces – 2 wings, 2 legs 2 thighs and 4 breast pieces.

Smoke Point

It’s important to use a high-smoke point oil or fat, such as peanut oil, vegetable oil, or lard. These oils withstand the high heat better than low smoke oils, such as olive oil. Use an iron frypan and a frying thermometer or an electric frypan or deep fryer to keep the temperature at a minimum of 350 degrees F and no higher than 365 degrees F for best results. At lower temps the crust absorbs too much oil, stays soggy and the meat doesn’t cook through. At higher temps the crust cooks too fast and is burned by the time the chicken is done.

Gluten-Free

I wasn’t sure how the gluten-free flour would hold up during the frying so I doubled up on it by dipping the dried chicken pieces into the flour first, then the buttermilk and back into the flour. This gave the same thickness as the all-purpose flour, which I only dipped into the flour once. The results for both were beautifully golden brown and crispy crust with juicy meat.

Serve the chicken with one of our summer salad recipes, such as Vinegar Coleslaw or Macaroni Salad!

Setup

Line two baking sheet pans with paper towel and set a cooling rack inside to drain chicken.

Method

Place the chicken in a large sealable bag or a non-reactive bowl and pour the pickle juice over all. Marinate for at least 4 hours or overnight, occasionally turning the chicken to marinate evenly.

Drain the chicken, pat dry with paper towel, and place on one of the baking sheets in a single layer; let sit for 30 minutes to warm up.

Set up 2 small plates or pie pans. Mix the flour, paprika, salt and ancho chili powder thoroughly in one pan. Whisk the buttermilk and eggs in the other.

gluten-free fried chicken setup

Fill a large frypan with enough fat/oil to come up just past the halfway point of the larger pieces of chicken (shallow-fry method) or fill the deep fryer with fat/oil (deep-fry method).

Bring the oil temperature to 350 degrees F.

Gluten-Free Flour Version

Dip the dried chicken pieces into the seasoned gluten-free flour, then the buttermilk, and back in the seasoned flour; coat thoroughly. Return the coated chicken back to the baking sheet.

Wheat Flour Version

Dip the dried chicken pieces into the buttermilk and then in the seasoned flour; coat thoroughly.

Frying Methods

Shallow Fry Method: Gently drop a few chicken pieces  into the fryer, cook in batches to prevent crowding, and cook for 8-15 minutes depending on size and whether the chicken has bones or not. Cook boneless pieces for about  5 minutes per side and bone-in pieces, 8-15 minutes per side. Bring the temperature back to 350 degrees F before adding more pieces. The optimum internal temperature is 165 degrees F.

Deep Fry Method: Gently drop a few chicken pieces  into the fryer, cook in batches to prevent crowding, and cook for 8-15 minutes depending on size and whether the chicken has bones or not. Cook boneless pieces for about  5 minutes per side and bone-in pieces, 8-15 minutes per side. Bring the temperature back to 350 degrees F before adding more pieces.  The optimum internal temperature is 165 degrees F.

Wheat flour on the left and gluten-free flour on the right

Serve hot or room temperature.

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Fried Chicken (gluten-free recipe, too)

gluten-free fried chicken in a basket

Brine the chicken in pickle juice, such asmy Cauliflower and Red Onion Quick Pickle juice 5o add flavor and keep the chicken moist. Serve the pickles on the side!

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Chicken
  • Method: Frying
Scale

Ingredients

1 whole chicken cut into 10 pieces or 1012 skinless boneless chicken pieces
1 cup pickle juice
2 cups all-purpose flour or all-purpose gluten-free flour
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon ancho chili powder
1 cup buttermilk
2 eggs
High smoke point oil or fat, such as peanut oil, canola oil or lard

Instructions

Setup

Line two baking sheet pans with paper towel and set a cooling rack inside to drain chicken.

Method

Place the chicken in a large sealable bag or a non-reactive bowl and pour the pickle juice over all. Marinate for at least 4 hours or overnight, occasionally turning the chicken to marinate evenly.

Drain the chicken, pat dry with paper towel, and place on one of the baking sheets in a single layer; let sit for 30 minutes to warm up.

Set up 2 small plates or pie pans. Mix the flour, paprika, salt and ancho chili powder thoroughly in one pan. Whisk the buttermilk and eggs in the other.

Fill a large frypan with enough fat/oil to come up just past the halfway point of the larger pieces of chicken (shallow-fry method) or fill the deep fryer with fat/oil (deep-fry method).

Bring the oil temperature to 350 degrees F.

Gluten-Free Flour Version

Dip the dried chicken pieces into the seasoned gluten-free flour, then the buttermilk, and back in the seasoned flour; coat thoroughly. Return the coated chicken back to the baking sheet.

Wheat Flour Version

Dip the dried chicken pieces into the buttermilk and then in the seasoned flour; coat thoroughly.

Frying Methods

Shallow Fry Method: Gently drop a few chicken pieces  into the fryer, cook in batches to prevent crowding, and cook for 8-15 minutes depending on size and whether the chicken has bones or not. Cook boneless pieces for about  5 minutes per side and bone-in pieces, 8-15 minutes per side. Bring the temperature back to 350 degrees F before adding more pieces. The optimum internal temperature is 165 degrees F.

Deep Fry Method: Gently drop a few chicken pieces  into the fryer, cook in batches to prevent crowding, and cook for 8-15 minutes depending on size and whether the chicken has bones or not. Cook boneless pieces for about  5 minutes per side and bone-in pieces, 8-15 minutes per side. Bring the temperature back to 350 degrees F before adding more pieces.  The optimum internal temperature is 165 degrees F.

Serve hot or room temperature.

Keywords: deep-fried chicken, picnic chicken