Easy Gluten-Free Fried Chicken

Gluten-Free Fried Chicken is now allergy-friendly and even tastier than KFC. In addition to being extremely crispy and flavorful, they are also dairy- and gluten-free. Say goodbye to KFC

Gluten-Free Fried Chicken Ingredients

• 2 cups (dairy-free) milk
• 5 medium-sized (1.3 kilograms) chicken breasts
• I make my own almond milk with two tablespoons of white vinegar and two cups of Bob’s Red Mill gluten-free all-purpose flour. 1:1 Avocado oil
• 1/4 cup cornstarch
• 2 cups gluten-free baking flour
• 2 tablespoons flaky sea salt.

Gluten-Free Fried Chicken Spice Mix

• 1 tablespoon of black pepper
• 1 tablespoon of salt
• 1 tablespoon of garlic powder
• 1 teaspoon of mustard powder,
• 1/2 teaspoon of cayenne,=
• 1/2 teaspoon of white pepper
• 1 1/2 teaspoons of oregano
• 1 1/2 teaspoons of paprika
• 1 1/2 teaspoons of thyme.

Instructions

Marinate the chicken

1. Place a chicken breast on your cutting board one at a time. Reserve the tender by slicing it in half. Use a meat tenderizing mallet to gently but firmly beat the breast covered in plastic wrap until it is about 12″ thick and even. Divide the breast into two pieces the size of sandwiches by cutting it in half across the width. In a large container with a lid, place the tender and the breast of the chicken. With the remaining four chicken breasts, carry on.
2. Whisk the white vinegar and dairy-free milk together to make the dairy-free buttermilk marinade. Give it a five-minute rest. It will look a little bit thicker. Fill the container with the chicken and make sure that most of the pieces are covered. Refrigerate the container for at least one hour or overnight by securing the lid.

Bread the chicken

1. Place the avocado oil in a huge, wide skillet. Allow the oil to heat up by setting the heat to medium.
2. Prepare the chicken for breading in the meantime. Eliminate the chicken compartment from the cooler. Mix the spices, cornstarch, and gluten-free flour in a large bowl or deep plate. Make certain that it is thoroughly mixed. Add six to eight tablespoons of the chicken’s buttermilk to the flour mixture. Mix it all together with a fork. When fried on the chicken, the liquid will form flour chunks that are extremely crispy.
3. Take one piece of chicken out of the buttermilk and place it in the flour with tongs, a fork, or your hands. Press the flour mixture until it sticks, then flip it over and do the same thing on the other side. After turning the chicken over to coat both sides, return it to the buttermilk and coat it again with flour. Place the chicken on a plate and press the flour into both sides to prepare it for frying. Prepare enough chicken to fit in one batch in the frying pan before breading each chicken.

Fry the chicken

1. Dropping a small amount of flour into the oil ensures that the oil is sufficiently hot after you have breaded enough chicken for one batch in your skillet. You are ready to go if it lightly sizzles and begins to brown.
2. Place as many chicken pieces as can fit in the skillet with tongs, making sure they don’t touch. Flip and cook for an additional 6-7 minutes, or until the bottom is golden brown. The buttermilk marinade will keep the chicken succulent and lower the gamble of overcooking. Compared to breast pieces, tenders will take less time.
3. Transfer the chicken to a wire rack supported by a paper towel after the batch is finished cooking. I like to put a huge baking sheet under. Sprinkle flaky sea salt all over the chicken right away. Continue in as many batches as necessary; Using a 12-inch skillet, I cook in three batches. Before consuming the chicken, allow it to rest for at least five to ten minutes—it will be hot!

Gluten-Free Fried Chicken Serving

1. Make a fried chicken sandwich with lettuce, tomato, pickles, and mayonnaise on a gluten-free bun or serve the chicken as is with some plum sauce or ketchup. Enjoy it however you please!