Gluten Free Fried Chicken

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Gluten Free Fried Chicken

If there was a perfect food, I’m like 80% sure it would be something wrapped in a crispy hot sauce crust that was tossed carelessly in some bubbling oil only to come out salty and peppery with a crunch that makes you pause just for a moment with a self-satisfied sigh.

Food got weird there for a second, but honestly.  There is nothing and I mean nothing better than homemade fried chicken, if you ask me.  There’s something so comforting and amazing about it.  It’s one of those foods you can make by the batch and eat cold or hot, you can dip it in things, serve it with almost anything.  I mean really, you can even eat it on the go.  What’s not to love?!  

The trick with traditional fried chicken is getting the hot sauce and flavor pockets into the breading itself. Unlike regular breading (for chicken nuggets etc) you want to make sure there are pockets of flavor that kind of burst when you bite down.  Don’t panic, this recipe has that too.

I wasn’t all that worried about gluten free fried chicken the first time I made it, actually.  Rice flour is your friend when you’re deep frying.  From chicken nuggets to fish, a rice flour coating fries up brilliantly and doesn’t tend to brown beyond reason. 

The only thing I was let's say "minorly curious" about the first time was the hot sauce and the rice flour making some sort of pudding situation that wouldn’t end up crispy, but it does it brilliantly.  You want to make sure that you increase all of your spices and flavors though (if you’re using a standard recipe) because the rice flour will absorb more flavor, leaving you with blander than you expected results. 

So pump up the flavor and the rest is gravy (wait…do we HAVE gravy?!)

DifficultyBeginnerYields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 minsCategory, , , , , ,
Gluten Free Fried Chicken
Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
 12 lbs Chicken (Drumsticks/Thighs)
 12 cups Coconut Milk
 1 tbsp Lemon Juice
 2 cups Rice Flour
 4 tbsp Granulated Garlic
 4 tbsp Dried Onion Flakes
 1 tbsp Oregano
 2 tbsp Salt
 1 tbsp Pepper
 4 dashes Hot Sauce (Optional, but Awesome)
 6 cups Oil for Frying

In a large bowl mix your coconut milk and lemon juice. Rinse your chicken parts and place them in the coconut milk mixture (make sure they're covered). Refrigerate for at least 30 minutes. You can even leave them overnight to soak if you have the time - it makes the chicken more tender and juicy. If you don't have a bowl large enough, you can also use a casserole pan.

When you're almost done soaking the chicken, pour your oil into a large, heavy bottomed pot and begin heating it over medium to high heat.

While your oil is heating, using a large sized freezer bag, add your flour, your spices and your hot sauce. Make sure to squirt your hot sauce into different sections of the bag and shake each time, you want to make delicious little hot sauce pockets in the flour.

Taste the flour. I know this is a weird one, but you want to make sure your spice mixture is the way you want it - before it's covering a pound or two of chicken. Adjust as necessary.

Remove your chicken from the fridge, lightly shake the milk off each piece and dump them into the flour bag and shake. Don't worry if you start to get little flour nuggets, those will stick to pieces of chicken and by the end, you'll have all these little flour nuggets of deliciousness.

Test the oil by just dipping the base of one of the chicken pieces into it. If it starts bubbling and frying it's hot enough, if it doesn't, give it a few more minutes.

Keep flouring your chicken until you're done. When the oil is hot you can start adding enough chicken pieces to fill up the pan (not too many, the oil will rise, so if your pan is pretty full of oil, you don't want it to overflow).

Fry the chicken for about 8-10 minutes. You'll know it's done when it starts to float to the surface of the oil. Once a piece is near the surface, it should be done. Cut the first piece to check for doneness and if it's not quite there get it back in the oil quickly.

When the pieces are cooked, place them on a wire rack or paper towel (the wire rack is much better). Let the oil drip off and then you're ready to serve. I've kept this chicken in the fridge and it does wonderfully as long as you remember to bake it at 375 for about 15 minutes to heat it and don't throw it in the microwave. I've also frozen it, and while it's good, it's not great when it's defrosted and cooked again, so make what you can eat in a few days and just make fresh the next time.

Ingredients

 12 lbs Chicken (Drumsticks/Thighs)
 12 cups Coconut Milk
 1 tbsp Lemon Juice
 2 cups Rice Flour
 4 tbsp Granulated Garlic
 4 tbsp Dried Onion Flakes
 1 tbsp Oregano
 2 tbsp Salt
 1 tbsp Pepper
 4 dashes Hot Sauce (Optional, but Awesome)
 6 cups Oil for Frying

Directions

1

In a large bowl mix your coconut milk and lemon juice. Rinse your chicken parts and place them in the coconut milk mixture (make sure they're covered). Refrigerate for at least 30 minutes. You can even leave them overnight to soak if you have the time - it makes the chicken more tender and juicy. If you don't have a bowl large enough, you can also use a casserole pan.

2

When you're almost done soaking the chicken, pour your oil into a large, heavy bottomed pot and begin heating it over medium to high heat.

3

While your oil is heating, using a large sized freezer bag, add your flour, your spices and your hot sauce. Make sure to squirt your hot sauce into different sections of the bag and shake each time, you want to make delicious little hot sauce pockets in the flour.

4

Taste the flour. I know this is a weird one, but you want to make sure your spice mixture is the way you want it - before it's covering a pound or two of chicken. Adjust as necessary.

5

Remove your chicken from the fridge, lightly shake the milk off each piece and dump them into the flour bag and shake. Don't worry if you start to get little flour nuggets, those will stick to pieces of chicken and by the end, you'll have all these little flour nuggets of deliciousness.

6

Test the oil by just dipping the base of one of the chicken pieces into it. If it starts bubbling and frying it's hot enough, if it doesn't, give it a few more minutes.

7

Keep flouring your chicken until you're done. When the oil is hot you can start adding enough chicken pieces to fill up the pan (not too many, the oil will rise, so if your pan is pretty full of oil, you don't want it to overflow).

8

Fry the chicken for about 8-10 minutes. You'll know it's done when it starts to float to the surface of the oil. Once a piece is near the surface, it should be done. Cut the first piece to check for doneness and if it's not quite there get it back in the oil quickly.

9

When the pieces are cooked, place them on a wire rack or paper towel (the wire rack is much better). Let the oil drip off and then you're ready to serve. I've kept this chicken in the fridge and it does wonderfully as long as you remember to bake it at 375 for about 15 minutes to heat it and don't throw it in the microwave. I've also frozen it, and while it's good, it's not great when it's defrosted and cooked again, so make what you can eat in a few days and just make fresh the next time.

Gluten Free Fried Chicken

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