Gluten-Free Fried Chicken

Serves 1
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Directions

  1. 1For the brine, combine buttermilk, pickle juice, salt, pepper, garlic powder, and paprika in a Ziploc bag or mixing bowl.
  2. 2For the brine, combine buttermilk, pickle juice, salt, pepper, garlic powder, and paprika in a Ziploc bag or mixing bowl.
  3. 3For the brine, combine buttermilk, pickle juice, salt, pepper, garlic powder, and paprika in a Ziploc bag or mixing bowl.
  4. 4Add chicken pieces (a combination of thighs and legs is recommended) to the brine, ensuring everything is coated.
  5. 5Add chicken pieces (a combination of thighs and legs is recommended) to the brine, ensuring everything is coated.
  6. 6Add chicken pieces (a combination of thighs and legs is recommended) to the brine, ensuring everything is coated.
  7. 7Let the chicken marinate in the fridge for at least two hours, or preferably overnight.
  8. 8Let the chicken marinate in the fridge for at least two hours, or preferably overnight.
  9. 9Let the chicken marinate in the fridge for at least two hours, or preferably overnight.
  10. 10For the dredge, combine rice flour, potato starch, and corn starch.
  11. 11For the dredge, combine rice flour, potato starch, and corn starch.
  12. 12For the dredge, combine rice flour, potato starch, and corn starch.
  13. 13Add some of the brine to the flour mixture to create craggy bits.
  14. 14Add some of the brine to the flour mixture to create craggy bits.
  15. 15Add some of the brine to the flour mixture to create craggy bits.
  16. 16Let the chicken rest after dredging to allow the flour to hydrate.
  17. 17Let the chicken rest after dredging to allow the flour to hydrate.
  18. 18Let the chicken rest after dredging to allow the flour to hydrate.
  19. 19Fry the chicken in oil heated to 310 to 325 degrees Fahrenheit until golden and crispy.
  20. 20Fry the chicken in oil heated to 310 to 325 degrees Fahrenheit until golden and crispy.
  21. 21Fry the chicken in oil heated to 310 to 325 degrees Fahrenheit until golden and crispy.
  22. 22Salt the fried chicken immediately after it comes out of the fryer, ideally with flaky sea salt.
  23. 23Salt the fried chicken immediately after it comes out of the fryer, ideally with flaky sea salt.
  24. 24Salt the fried chicken immediately after it comes out of the fryer, ideally with flaky sea salt.

Ingredients

  • buttermilk
  • buttermilk
  • buttermilk
  • pickle juice
  • pickle juice
  • pickle juice
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • chicken pieces (thighs and legs preferred)
  • chicken pieces (thighs and legs preferred)
  • chicken pieces (thighs and legs preferred)
  • rice flour
  • rice flour
  • rice flour
  • potato starch
  • potato starch
  • potato starch
  • corn starch
  • corn starch
  • corn starch
  • brine
  • brine
  • brine
  • oil
  • oil
  • oil
  • flaky sea salt
  • flaky sea salt
  • 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.