The Best Gluten Free Fried Chicken Recipe Ever! | Fearless Dining (2024)

FAQs

What gluten free flour is best for frying? ›

For successful gluten-free frying, it is important to select the appropriate flour alternative. Different flours can alter the taste and texture of the final product: Rice Flour: A versatile choice, rice flour provides a light and crispy texture.

Proper cooling sets the crust and ensures that the chicken will have done all its carryover cooking. I like to cool any leftover chicken completely and then store in a paper towel-lined airtight container in the fridge. The paper towel absorbs condensation and keeps that chicken crisp for midnight snacking.

All-Purpose Flour: This is the most common choice. It provides a balanced texture and flavor for the fried chicken coating. You can season it with various spices and herbs to enhance the flavor. Self-Rising Flour: This type of flour contains leavening agents like baking powder and salt, which.

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

The process of soaking the chicken in a saltwater solution before cooking keeps the meat moist and infuses it with flavor. The salt in the brine solution draws out moisture from the chicken, which is then reabsorbed along with the salt, sugar and flavors from the added spices.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.

Cornstarch Is the Secret to the Crispiest Fried Chicken

So how exactly does it work? When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Do I dip my chicken in egg then flour? ›

The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture. The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture.

Good substitutes for frying include cornstarch, potato starch, and rice flour. Alternatives in baking include rice flour, chestnut flour, and all-purpose flour. Keto-friendly substitutes include almond flour, chia seed flour, psyllium husk powder, hazelnut flour, coconut flour and flaxseed meal.

Millet flour.

It also works great with any dish that calls for dredging like this chicken fricassee.

If you plan to batter or coat the food, use a coating that prevents the food from absorbing the oil, especially when deep frying or pan frying. All-purpose flour causes more absorption of the oil, so try to use gluten-free flours such as cornmeal or rice flour to prevent the absorption of oils.