Gluten-Free Fried Chicken

Name: Gluten-Free Fried Chicken
Cuisine: American
Ingredients: buttermilk; pickle juice; salt; pepper; garlic powder; paprika; chicken pieces; rice flour; potato starch; cornstarch; brine; oil; flaky sea salt

Serves 1

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Gluten-Free Fried Chicken

tiktok.com

Serves 1

Directions

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

Ingredients

buttermilk
pickle juice
salt
pepper
garlic powder
paprika
chicken pieces
rice flour
potato starch
cornstarch
brine
oil
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.

Gluten-Free Fried Chicken

Serves 1

tiktok.com

Gluten-Free Fried Chicken

tiktok.com

Serves 1

Directions

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

Ingredients

buttermilk
pickle juice
salt
pepper
garlic powder
paprika
chicken pieces
rice flour
potato starch
cornstarch
brine
oil
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.