Gluten-Free Fried Chicken
Serves 1
Directions
- 1For the brine, combine buttermilk, pickle juice, salt, pepper, garlic powder, and paprika in a Ziploc bag or mixing bowl.
- 2Add chicken pieces (a combination of thighs and legs is recommended) to the brine, ensuring everything is coated.
- 3Let the chicken marinate in the fridge for at least two hours, or preferably overnight.
- 4For the dredge, combine rice flour, potato starch, and corn starch.
- 5Add some of the brine to the flour mixture to create craggy bits.
- 6Let the chicken rest after dredging to allow the flour to hydrate.
- 7Fry the chicken in oil heated to 310 to 325 degrees Fahrenheit until golden and crispy.
- 8Salt the fried chicken immediately after it comes out of the fryer, ideally with flaky sea salt.
Ingredients
- buttermilk
- pickle juice
- salt
- pepper
- garlic powder
- paprika
- chicken pieces (thighs and legs preferred)
- rice flour
- potato starch
- corn starch
- brine
- oil
- flaky sea salt
Equipment
Ziploc bagmixing bowlfryer
Tips
- Do not substitute or skip any of the three flours (rice flour, potato starch, corn starch) for the dredge.
- Add some brine to the flour mixture to create craggy, crisp bits.
- Keep oil temperature around 310 to 325 degrees Fahrenheit for a golden, crispy coating without burning.
- Salt the chicken as soon as it comes out of the fryer.
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