Southern Fried Chicken (GF, DF)

chicken

This weekend, serve up the ultimate comfort food: fried chicken. Most fried chicken recipes call for some form of gluten (wheat flour) and dairy (buttermilk), but we’ve come up with one that is gluten-free, dairy-free, and delicious. For many people, fried chicken is one of those foods that has a special place in our childhoods, whether or not we’re from the South. I know it does for me, even though I’m Asian and from LA. So I apologize in advance to all of you die-hard fried chicken eaters out there if this recipe messes with your memories of home. But for those of us who can’t have gluten or dairy, we don’t really have a choice if we want to share in the fried chicken love. So here it goes.

Gluten-free Dairy-free Southern Fried Chicken

Ingredients (makes 4-6 servings):

2 eggs
1 tablespoon dijon mustard
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and cracked black pepper
560 grams all-purpose gluten-free flour mix (we recommend Bob’s Red Mill)
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grapeseed or vegetable oil)

Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.

Making the batter: Whisk together the eggs, dijon mustard, garlic power, and onion powder. Add a pinch of salt and pepper and stir.

Making the flour mix: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.

Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.

Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. With your other hand*, dip the chicken in the flour mix and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken. Don’t overcrowd the pan. You can always do this in two batches.

Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.

When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F. Place on a paper towel lined platter and allow to rest for 5 minutes. Serve and enjoy!

*Using two different hands for dipping in the batter vs the flour mix is important if you don’t want a big hunk of soggy flour mix to accumulate on your fingers or in your flour mix. Added bonus: you might find that this is a good exercise in staying mindful of what you’re doing with each hand as you go through the process!

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