The Best Gluten Free Fried Chicken Recipe Ever! | Fearless Dining (2024)

FAQs

Which flour is best for frying chicken? ›

I got the best results when using a 50-50 blend of potato starch and wheat flour by weight. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and that all important crunch factor.

When it comes to cooking chicken breast, marinating is a game-changer. Not only does it infuse the meat with flavor, but it also helps to keep it tender and juicy, especially when frying.

Gluten free flour works REALLY well as a coating for deep fried items. Professional chefs often say gluten free flours produce better flour than wheat flour, and I have to say I fully agree. The final batter is crispy, golden and moreish.

I like to cool any leftover chicken completely and then store in a paper towel-lined airtight container in the fridge. The paper towel absorbs condensation and keeps that chicken crisp for midnight snacking.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

FLOUR + CORNSTARCH + BAKING POWDER

When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Gluten-free chefs swear by millet flour for breading pan fried meats and fish. It adds a light, almost sweet flavor and crumbly texture to foods, and is full of protein!

To make your own gluten-free flour blend for fried chicken, simply combine: 1/2 cup white rice flour, 1/2 cup millet flour, and 1/4 cup arrowroot or tapioca starch.

What to avoid when cooking gluten-free? ›

Avoid "convenience" ingredients such as gravy mixes, soup mixes, bottled sauces, salad dressings, condiments, and seasoning mixes, since these may contain gluten-based ingredients. Check a list of gluten-free foods for safer ingredients.

These enzymes and acids work together in order to break down the proteins allowing the chicken meat to become tenderer. This is the reason why chefs soak chicken in yogurt or milk overnight before cooking it. The marinade will yield for a better result especially when you plan to fry the chicken.

Is fried chicken better with batter or flour? Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference. Flour coatings like the one used in this fried chicken recipe combine flour with spices, and they sometimes add cornstarch or baking powder to the mix.

It helps flavor the meat. When brining a chicken, you allow the taste of the solution to penetrate through the surface and penetrate the deeper recesses of the chicken with flavor. It means the flesh is already flavorful without breading. It helps keep the meat moist.

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!