Gluten-Free Fried Chicken

Serves 1
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Directions

  1. 1Prepare the brine by combining buttermilk, pickle juice, salt, pepper, garlic powder, and paprika.
  2. 2Prepare the brine by combining buttermilk, pickle juice, salt, pepper, garlic powder, and paprika.
  3. 3Prepare the brine by combining buttermilk, pickle juice, salt, pepper, garlic powder, and paprika.
  4. 4Place chicken pieces (a combination of thighs and legs is recommended) into a Ziploc bag or mixing bowl.
  5. 5Place chicken pieces (a combination of thighs and legs is recommended) into a Ziploc bag or mixing bowl.
  6. 6Place chicken pieces (a combination of thighs and legs is recommended) into a Ziploc bag or mixing bowl.
  7. 7Pour the marinade over the chicken, ensuring all pieces are coated.
  8. 8Pour the marinade over the chicken, ensuring all pieces are coated.
  9. 9Pour the marinade over the chicken, ensuring all pieces are coated.
  10. 10Refrigerate the chicken in the marinade for at least two hours, preferably overnight.
  11. 11Refrigerate the chicken in the marinade for at least two hours, preferably overnight.
  12. 12Refrigerate the chicken in the marinade for at least two hours, preferably overnight.
  13. 13Prepare the dredge using rice flour, potato starch, and cornstarch.
  14. 14Prepare the dredge using rice flour, potato starch, and cornstarch.
  15. 15Prepare the dredge using rice flour, potato starch, and cornstarch.
  16. 16Add some of the brine to the flour mixture to create craggy bits.
  17. 17Add some of the brine to the flour mixture to create craggy bits.
  18. 18Add some of the brine to the flour mixture to create craggy bits.
  19. 19Let the dredged chicken rest to allow the flour to hydrate.
  20. 20Let the dredged chicken rest to allow the flour to hydrate.
  21. 21Let the dredged chicken rest to allow the flour to hydrate.
  22. 22Heat oil to around 310 to 325 degrees Fahrenheit.
  23. 23Heat oil to around 310 to 325 degrees Fahrenheit.
  24. 24Heat oil to around 310 to 325 degrees Fahrenheit.
  25. 25Fry the chicken until golden and crispy.
  26. 26Fry the chicken until golden and crispy.
  27. 27Fry the chicken until golden and crispy.
  28. 28Salt the fried chicken immediately after it comes out of the fryer with flaky sea salt.
  29. 29Salt the fried chicken immediately after it comes out of the fryer with flaky sea salt.
  30. 30Salt the fried chicken immediately after it comes out of the fryer 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
  • chicken pieces
  • chicken pieces
  • rice flour
  • rice flour
  • rice flour
  • potato starch
  • potato starch
  • potato starch
  • cornstarch
  • cornstarch
  • cornstarch
  • brine
  • brine
  • brine
  • oil
  • oil
  • oil
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt

Equipment

Ziploc bagmixing bowlfryer

Tips

  • Use a combination of chicken thighs and chicken legs for best results.
  • Marinate the chicken for at least two hours, but overnight is even better.
  • Do not substitute or skip any of the three flours (rice flour, potato starch, cornstarch) for the dredge.
  • Add some brine to the flour mixture to create craggy bits that fry up extra crispy.
  • Let the chicken rest after dredging to let the flour hydrate.
  • Keep the oil temperature around 310 to 325 degrees Fahrenheit for golden crispy coating without burning.
  • Salt the fried chicken as soon as it comes out of the fryer.