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gluten-free fried chicken

Juicy Gluten-Free Fried Chicken

Delicious Juicy Gluten-Free Fried Chicken recipe with step-by-step instructions.
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Prep Time 1 hour 2 minutes
Cook Time 2 hours 5 minutes
Total Time 3 hours 7 minutes
Servings 4
Calories 3550 kcal

Ingredients
  

For the marinade:

  • 3 cups milk (or unsweetened almond, cashew, or coconut milk)
  • 3 tbsp white vinegar
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 6 chicken thighs
  • 6 chicken drumsticks

For the coating:

  • 2 cups gluten-free all-purpose flour
  • 1 cup cornstarch
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp salt
  • 1 tbsp paprika
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp dried basil

For frying:

  • 4 cups vegetable oil (such as peanut oil)

Instructions
 

  • In a large mixing bowl, whisk together the milk, white vinegar, salt, and ground black pepper. Add the chicken thighs and drumsticks to the bowl, ensuring that the pieces are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to absorb the flavors and become tender.
  • While the chicken is marinating, prepare the breading mixture. In a large gallon-sized resealable plastic bag or a shallow dish, combine the gluten-free all-purpose flour, cornstarch, onion powder, garlic powder, salt, paprika, dried thyme, dried oregano, and dried basil. Close the bag and shake well, or use a whisk to mix if using a dish, until all the dry ingredients are thoroughly combined.
  • One at a time, remove each piece of chicken from the marinade (from Step 1), allowing any excess buttermilk mixture to drip off. Transfer the chicken to the breading bag or dish (from Step 2). Seal the bag tightly and shake to ensure the chicken is evenly coated with the flour mixture, or turn to coat thoroughly if using a dish. Place each breaded chicken piece on a baking sheet. Repeat this process until all chicken pieces are coated in the seasoned flour mixture. I find it's helpful to use one hand for wet ingredients and the other for dry to keep the mess to a minimum.
  • Heat the vegetable oil in a large (preferably cast iron) skillet over medium heat until it reaches 350°F. Test the oil's temperature by dropping in a little flour mixture; it should sizzle but not smoke. Fry 3 or 4 pieces at a time, placing the chicken skin side down first. Maintain the oil temperature by adjusting the heat as needed. Fry each piece for 15-18 minutes, turning every 2 minutes with tongs, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F.
  • Once cooked, remove the fried chicken from the oil and place it on a cooling rack or paper towel-lined baking sheet to drain any excess oil. Let the chicken rest for at least 10 minutes before serving to allow the juices to redistribute and keep the meat tender. The fried chicken can be served warm or cold according to your preference. I like to let the chicken rest so the crust stays extra crispy.