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Gluten-Free Fried Chicken

Total Time: 45 min.
Servings: 6

What you need

1 quart buttermilk
1/2 cup canola oil (you could also use grapeseed or vegetable oil)
2 chicken breasts, each cut in half
2 chicken legs
2 chicken thighs
2 chicken wings
2 teaspoons garlic powder
Kosher salt and cracked black pepper
400 grams millet flour
2 teaspoons onion powder
1 tablespoon paprika
300 grams potato starch
1 tablespoon smoked paprika
300 grams sweet rice flour

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How to do it

1. Whisk together the buttermilk, paprika, garlic power, and onion powder.

2. Add a pinch of salt and pepper and stir.

3. Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.

4. 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.

5. Pour the oil into the hot pan.

6. Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely.

7. Place the chicken in the hot oil. Repeat with all the pieces of chicken.

8. Don't overcrowd the pan. You can always do this in two batches.

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

10. Finishing the chicken: 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.

11. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

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

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Nutrition

Calories
1180.96cal ( 59.05% of daily need)
Fat
45.53g ( 70.05% of daily need)
Saturated Fat
9.73g ( 60.78% of daily need)
Carbohydrates
140.69g ( 46.9% of daily need)
Sugar
10.93g ( 12.15% of daily need)
Cholesterol
154.75mg ( 51.58% of daily need)
Sodium
556.4mg ( 24.19% of daily need)
Protein
51.3g ( 102.59% of daily need)
Selenium
77.58µg ( 110.83% of daily need)
Vitamin B3
20.04mg ( 100.18% of daily need)
Vitamin B6
1.86mg ( 93.23% of daily need)
Phosphorus
776.1mg ( 77.61% of daily need)
Manganese
1.51mg ( 75.7% of daily need)
Magnesium
188.57mg ( 47.14% of daily need)
Vitamin B1
0.66mg ( 44.18% of daily need)
Vitamin B5
4.17mg ( 41.67% of daily need)
Potassium
1440.61mg ( 41.16% of daily need)
Vitamin B2
0.59mg ( 34.49% of daily need)
Zinc
4.93mg ( 32.89% of daily need)
Copper
0.66mg ( 32.75% of daily need)
Vitamin E
4.68mg ( 31.17% of daily need)
Vitamin A
1524.54IU ( 30.49% of daily need)
Fiber
7.49g ( 29.96% of daily need)
Iron
5.1mg ( 28.31% of daily need)
Calcium
249.6mg ( 24.96% of daily need)
Vitamin B12
1.41µg ( 23.48% of daily need)
Vitamin K
18.15µg ( 17.29% of daily need)
Vitamin D
2.22µg ( 14.82% of daily need)
Folate
58.93µg ( 14.73% of daily need)
Vitamin C
3.19mg ( 3.87% of daily need)

Breakdown

Proteins
17.42%
Fat
34.79%
Carbs
47.79%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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