Updated: Jan 17
Easy step-by-step recipe for a delicious crispy, golden, and juicy traditional fried chicken!
Prep Time: less than 10 minutes
Cooking time: about 30 minutes
Serves: 4 to 6 people
Since being diagnosed with celiac disease, one of the things I missed the most was a good
ol' southern fried chicken. Living in the southern part of the United States makes it difficult at times to find those delicious fried foods the region is known for.
So... I made it a goal to find the perfect recipe for a delicious, golden, and crispy gluten free fried chicken. I tried many different batters, spices, cooking styles and methods and I finally came up with a very simple recipe that packs a lot of flavor and crunch. Not only this recipe is very simple but also...are you ready for this? It actually retains its crispiness for days! Even when you reheat the chicken in the microwave! The secret? not only is the chicken fried but it is also baked to ensure that crispy perfection!
I am sure this will become a favorite at the dinner table!
What is the flavor profile?
Crunchy, herbal tones, and a bit of a quick!
What ingredients will I need to make this?
A whole chicken, gluten free flour, corn starch, cayenne pepper, paprika, black pepper, salt, garlic powder, onion powder, ground cumin, tarragon leaves, buttermilk, and vegetable oil.
What else will I need to make this?
A large cast iron pot or similar, a baking tray, parchment or aluminum paper, a thermometer for frying, 3 large bowls, a cutting board, a knife, measuring cups and spoons, kitchen tongs, and an oven.
Can I make any substitutions?
Yes. You can use boneless chicken breasts or store bought butchered chicken.
Do I have to fry and then bake the chicken?
Trust me on this: you do. It will help it be crispy and delicious!
What kind of gluten free flour do I need?
I use Pillsbury Gluten Free All Purpose Flour Blend and it works fine for me, You can use whatever is available to you.
I normally top my fried chicken with honey. It adds a new layer of flavor and makes each bite more delicious!
A whole chicken
1 tablespoon of Corn Starch
1 teaspoon of cayenne pepper
1 tablespoon of paprika
1 tablespoon of black pepper
2 tablespoons of salt
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of ground cumin
1 teaspoon of Tarragon leaves
2 cup of cultured low-fat buttermilk
6 to 8 cups to vegetable oil
Step 1: Prepare the Batter
In a large bowl mix all the dry ingredients. Incorporate well. Set aside.
Set the oven to 450º F.
Step 2: Prep the Chicken
You could have your butcher cut the chicken for you or do it yourself.
You want two breast pieces, to leg quarters, and two wings. Do not remove the skin. See Figure 1 below.
Step 3: Prepare the Dredging Stations
Divide the flour mix into two batches. Place each batch on its own deep dish.
Pour the buttermilk into a third deep dish.
Set as follows: first station is flour mix, second station is the buttermilk, and third station is the rest of the flour mix. Set them in order one next to the other. See “Figure 1” for a visual aid.
Step 4: Frying the Chicken
Heat 6 to 8 cups of vegetable oil, over medium high heat, in a cast iron pot or a deep frying pot. The oil temperature should be at least 375) F before cooking the chicken.
Line a baking tray with parchment paper.
Using one hand, place the chicken in the flour mix (1st station). Make sure both sides of the chicken are coated with the flour. See Figure 2.
Using the same hand dip the chicken in the buttermilk (2nd Station). Coat both sides. See Figure 3.
Then, with the same hand, place the chicken in the other batch of flour mix (3rd Station). Coat both side. See Figure 4.
Using the same hand, gently lower the chicken into the oil. See Figure 5.
You can place two pieces of chicken at a time. Do not overcrowd the pot.
Cook the breasts and legs for 5 to 6 minutes, carefully turning the chicken halfway through. Cook the wings for 3 minutes.
Remove and place on the baking tray lined with the parchment paper.
Repeat until you utilize all chicken.
Step 5: Baking the Chicken
Once all the chicken has been fried, place in the oven.
Cook for 20 to 25 minutes or until the chicken breasts has reached an internal temperature of 165 degree F and the chicken legs have reached an internal temperature of 185 degrees F. If you have a convection oven, make sure you place the chicken in the lower rack. Otherwise your chicken will turn brown.
Remove the chicken from oven and allow it to rest for at least 10 minutes before serving it.
Printable recipe (pdf) below: