Gluten-free fried chicken
This gluten-free fried chicken is a crispy, flavorful delight that everyone can enjoy. With tender chicken thighs and drumsticks, this recipe makes the best gluten-free fried chicken, perfect for your next family meal!
Ingredients
- 6 chicken thighs
- 6 chicken drumsticks
- 3 cups milk (or unsweetened almond, cashew, or coconut milk)
- 3 tablespoons white vinegar
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 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 cups vegetable oil for frying (we recommend peanut oil)
Instructions
- In a bowl, mix the milk, vinegar, salt, and pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 2 hours—overnight is even better for maximum tenderness.
- In a resealable plastic bag or shallow dish, combine the flour, cornstarch, and spices to prepare the breading mixture.
- Heat the oil in a cast-iron skillet or heavy-bottomed pan until it reaches 350°F. Use a thermometer for accuracy to avoid under or overcooking.
- Remove a piece of chicken from the marinade, shake off excess liquid, and coat it thoroughly in the flour mixture. Place it on a wire rack to rest while you bread the remaining pieces.
- Fry 3-4 chicken pieces at once, skin-side down. Turn every 2 minutes, frying for 15-18 minutes total until golden, crispy, and fully cooked (165°F internal temperature).
- Let the chicken rest on a wire rack or paper towels to cool slightly before serving.
Notes
Tip: For nut-free options, use traditional dairy milk instead of almond milk. If you’re keto, almond flour with a tablespoon of psyllium husk can replace the gluten-free flour!