The Secret to Crispy Gluten-Free Southern Fried Chicken You Need to Try

Southern-style fried chicken is not merely a dish; it's a culinary tradition that brings to mind treasured memories of family meals and celebrations. For those adhering to a gluten-free diet or anyone eager to explore a fresh take on a classic, this recipe provides the crispiest, gluten-free fried chicken that is juicy, flavorful, and guaranteed to please..

Why Buttermilk?

Soaking chicken in buttermilk is crucial for achieving juicy and tasty meat. The acid in buttermilk helps to tenderize the chicken, resulting in moist and flavorful results. A study from 2017 found that marinating chicken in buttermilk for a minimum of 12 hours leads to much juicier meat than chicken that isn't marinated. Therefore, be sure to plan in advance! Marinate your chicken overnight to get the best taste and texture when frying.

The Perfect Gluten-Free Coating

It's essential to craft a gluten-free batter that offers a satisfying crunch. Begin with a high-quality gluten-free flour, such as Bob’s Red Mill 1-to-1 blend, known for its reliability. To significantly improve the texture, incorporate cornstarch, which is known to enhance crispiness.

Blend these ingredients with a selection of key Southern spices.

es:

• Paprika for color and flavor

• Garlic powder for depth

• Onion powder for sweetness

• Salt and pepper to taste

  
  

This spice mix not only enhances the chicken with zest but also provides a delightful crunch that will make you forget it's gluten-free.

Cooking Tips for Success

Getting the right flour measurement is crucial for your batter's success. Instead of packing the flour, gently spoon it into a measuring cup and level it with a knife. This method ensures the correct flour density for a patchy texture.

To achieve the best results, opt for reputable brands such as Pillsbury Gluten-Free or Better Batter. These brands have distinct qualities that contribute to a classic Southern fried chicken flavor.

Frying Techniques

Properly frying chicken is both an art and a science. Here’s how to achieve that perfectly golden, crunchy exterior:

1. Choose the Right Oil: Canola and peanut oils are ideal for frying due to their high smoke points. Their mild flavor ensures the spices in the chicken stand out.

   
   

2. Keep the Temperature Consistent: Aim for a frying temperature of about 350°F (175°C). A thermometer can help maintain this. If the oil is too hot, the batter will burn and the inside will be undercooked. If it’s too cool, the chicken will absorb excess oil and become greasy.

   
   

3. Don’t Overcrowd the Pan: Fry in small batches to prevent the oil temperature from dropping. Overcrowding leads to uneven cooking. Allowing space between pieces ensures even frying and enhances crunchiness.

   
   

4. Let It Rest After Frying: After frying, place the chicken on a wire rack instead of paper towels. The rack allows air circulation, preserving the crispness of the coating.

   
   

Serving Suggestions

Your flawlessly fried chicken is set to impress! This gluten-free treat pairs wonderfully with traditional sides like creamy coleslaw, buttery mashed potatoes, or flaky cornbread. To add a little extra flavor, try drizzling honey or your favorite hot sauce over the chicken.

Variations and Additions

Looking to add some flavor variety? Try experimenting with your dredging mixture! Here are a few suggestions:

• Include Slap ya Mama creole seasoning for a spicy kick.

• Blend in dried herbs like thyme or oregano for an aromatic touch.

  
  
  
  

Try Your Hand at This Delightful Recipe

This gluten-free Southern fried chicken recipe is sure to become a favorite, bringing happiness to your dining table. By marinating in buttermilk and using a smart mix of gluten-free flour and cornstarch, you’ll make a dinner that’s crispy, flavorful, and entirely gluten-free.

Whether you’re following a gluten-free lifestyle or simply want to enjoy a classic, this recipe captures all the essence and warmth of Southern cooking. So gather your ingredients, roll up your sleeves, and get ready to indulge in a dish that's hearty, delicious, and accessible to everyone!

INGREDIENTS:

Buttermilk Marinade

• 10-12 Chicken Breast cut thin or in strips

• 3 cups milk

• 3 tablespoons white vinegar

• 2 teaspoons salt

• 1 teaspoon pepper

Dredging Mixture

• 3 cups all-purpose gluten-free flour

• 1 cup cornstarch

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 2 teaspoons salt

• 1 tablespoon paprika

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• 4 cup vegetable oil for frying, I like Ghee, a clarified butter.

Instructions 

• In a large mixing bowl, combine milk, white vinegar, salt, and pepper by whisking them together. Add the chicken pieces to the mixture. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours. For best results, let the chicken marinate overnight.

• To prepare the breading, mix the gluten-free flour, cornstarch, onion powder, garlic powder, salt, paprika, thyme, oregano, and basil in a gallon-sized resealable plastic bag. Seal the bag and shake it to mix the ingredients. Alternatively, you can combine the ingredients in a shallow dish.

• Heat oil in a 10" cast iron skillet (or a large skillet) over medium heat until it reaches 350°F. Test the oil's heat by sprinkling a little of the flour mixture into it; it should sizzle without smoking.

• One piece at a time, remove a chicken piece from the buttermilk mixture and place it into the bag with the gluten-free flour mixture. Seal the bag completely and shake it to coat the chicken piece with the flour mixture. Place the coated chicken on a baking sheet. Repeat these steps until all the chicken pieces are coated.

• Fry 3 or 4 pieces at a time (avoid overcrowding the pan). Place the breaded chicken into the 350°F oil. Monitor the oil temperature, as the chicken will cause it to drop. Adjust the heat as necessary to ensure gentle cooking. Fry each piece for 15-18 minutes, turning each piece over with tongs about every 2 minutes, until the chicken is fully cooked, golden brown, and reaches an internal temperature of 165°F.

• Use tongs to remove the chicken pieces from the oil and place them on a cooling rack or a baking sheet lined with paper towels. Sprinkle the chicken with creole seasoning, I like to use, (Slap ya Mama creole seasoning). Allow the fried chicken to rest for at least 10 minutes before serving. The chicken can be served warm or cold.

• Store completely cooled leftovers in an airtight container and refrigerate for up to 3 days.

• Reheat the chicken in the microwave or on a baking sheet in the oven at 350°F for 15-20 minutes until heated through.

NOTES:

• Monitor the temperature of your frying oil with a thermometer. The oil should remain at 350°F, though it will drop when you add the chicken. Ensure the oil returns to 350°F before adding the next batch.

• Let the chicken pieces rest on a baking sheet for 5 minutes after breading. Once fried, allow the chicken to dry and cool slightly on a wire rack or a paper towel-lined baking sheet.