why make this recipe
Making gluten-free Southern fried chicken allows everyone to enjoy this classic dish without worrying about gluten. The tender, juicy chicken, combined with a crispy and flavorful coating, makes it a crowd-pleaser. This recipe delivers a satisfying crunch and rich flavors, creating a wonderful meal for family gatherings or casual dinners.
how to make Gluten-Free Southern Fried Chicken
Ingredients:
- Chicken: 3 to 4 lbs bone-in, skin-on chicken pieces (a mix of drumsticks, thighs, and wings works best). The bone and skin are non-negotiable for flavor and moisture.
- Buttermilk: 2 ½ cups, full-fat. This is the secret weapon. The acidity in buttermilk tenderizes the chicken, breaking down tough proteins for a juicy, fall-off-the-bone result. It also helps the flour coating adhere beautifully.
- Hot Sauce: 2 tablespoons (like Frank’s RedHot or Texas Pete). This doesn’t make the chicken spicy; it adds a subtle tang and depth of flavor that complements the buttermilk.
- Large Egg: 1, lightly beaten. The egg acts as a binder, creating a stickier surface for the dredge to cling to, ensuring a thick, substantial crust.
- Salt: 1 tablespoon, fine sea salt. Essential for seasoning the chicken from the inside out during marination.
- Gluten-Free All-Purpose Flour Blend: 2 ½ cups. Crucially, use a blend that contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour are excellent choices.
- Cornstarch: ½ cup. This helps create an ultra-light and crispy crust while absorbing moisture.
- Smoked Paprika: 2 tablespoons. Adds color and a smoky, sweet flavor.
- Black Pepper: 2 tablespoons, freshly ground. A peppery kick is a hallmark of authentic Southern fried chicken.
- Garlic Powder: 1 tablespoon. Adds a deep, savory aromatic base.
- Onion Powder: 1 tablespoon. Complements garlic powder with a sweeter, savory note.
- Cayenne Pepper: 1 to 2 teaspoons, or to taste. Provides gentle background heat. Adjust based on your preference for spice.
- Frying Oil: Approximately 48 oz (6 cups) of a high-smoke-point neutral oil. Peanut oil is traditional, but canola or vegetable oil also works well.
Directions:
Step 1: Marinate the Chicken (The Flavor Foundation)
In a large bowl, combine the buttermilk, hot sauce, and salt. Add the chicken pieces and ensure they are fully coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight for the best flavor.
Step 2: Prepare the Dredging Station and Chicken
Set up your dredging station. In one bowl, mix the gluten-free flour, cornstarch, smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper, and additional salt. In another bowl, beat the egg.
Step 3: The Double Dredge (The Secret to a Craggy Crust)
Remove the chicken from the marinade and let the excess buttermilk drip off. First, dip each piece in the egg, then coat it in the flour mixture. Repeat the process for a double dip to achieve a thicker crust.
Step 4: Frying to Golden-Brown Perfection
In a large skillet or deep fryer, heat the frying oil to 350°F (175°C). Carefully add the chicken pieces, spacing them apart to avoid sticking. Fry until golden brown, about 12–15 minutes per side.
Step 5: Check for Doneness and Rest
Ensure the chicken reaches an internal temperature of 165°F (75°C). Once done, transfer them to a wire rack or paper towels to drain excess oil. Let them rest for a few minutes before serving.
how to serve Gluten-Free Southern Fried Chicken
Serve the chicken hot, straight from the fryer, for the best texture and flavor. Pair it with classic sides like coleslaw, mashed potatoes, or cornbread. Don’t forget a drizzle of honey or hot sauce for extra flavor.
how to store Gluten-Free Southern Fried Chicken
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to restore the crispiness.
tips to make Gluten-Free Southern Fried Chicken
- Marinate longer: For deeper flavor, allow the chicken to marinate overnight.
- Use a thermometer: This will ensure the oil is at the perfect temperature for frying, resulting in a crispy, golden crust.
- Experiment with spices: You can adjust the spices in the dredge to suit your taste.
variation
For a spicy kick, add more cayenne pepper or coat the chicken in flavored breadcrumbs after dredging.
FAQs
1. Can I use other pieces of chicken?
Yes! You can use any part of the chicken, but bone-in, skin-on parts are recommended for juiciness and flavor.
2. What can I substitute for buttermilk?
You can make a quick substitute using regular milk by adding a tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for 5–10 minutes.
3. Is this recipe suitable for freezing?
Yes, you can freeze cooked fried chicken. Let it cool completely before wrapping it in foil and placing it in a freezer bag. Reheat in the oven when ready to eat.