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Crispy Fried Chicken: Gluten Free

Crispy Fried Chicken: Gluten Free

When life gives you chicken, try frying it!

Personally I am not a big fan of fried food and with gluten restrictions in the family, restaurant fried chicken is out too. Yet sometimes when kids ask for fried chicken or crispy chicken burgers, I oblige. There are so many recipes to recreate the magic of restaurant-style crunchy coated chicken but the gluten dilemma stays! Like a broken record I repeat that 90% of the gluten free recipes available online do not help Pakistani gf community mainly because the ingredients involved are not accessible here. Anyways, I have tried different flour blends but my husband didn’t approve any. He says the gluten free coating absorbs a lot of oil during frying and makes chicken all soggy. *Sigh* So all my efforts have been successfully going down the drain in pursuit of fried chicken.

I tried a different approach and kept ingredients minimum and it worked exceptionally well. If you use only corn flour chances are that the coating will be burnt before the chicken is cooked through so at least one more flour is required to delay the browning of corn flour. Adding rice flour makes a denser covering as it absorbs a lot of oil while frying. What to do? What to do? I became a bit adventurous and tried coconut flour and Alhamdulillah for that! It was perfect… crispy yet light… crunchy and not rubbery… turns beautifully golden brown while chicken is cooked through… grips chicken well without being flaky.

See what I mean?! I used  Syed Diet Coconut Flour as I prefer local brands and currently this is the only brand providing gluten free products. This recipe has two steps: First is marination which requires 10-15 minutes or you can prolong it for 24 hours. Second step is coating the chicken in corn flour and coconut flour mixture, dipping in cold water and then dredging in flour, dipping in cold water again and dredging in flour one more time. It is like you coat each chicken piece with corn flour blend thrice while dipping in water twice. Water needs to be cold as it helps the flour mixture to stick well to the chicken. Once fried, rest chicken for a couple of minutes on a wire rack so the juices of the meat stay inside and chicken is cooked through. Do not place chicken on kitchen towel to absorb excess oil. It will ruin the texture.

 

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Crispy Fried Chicken: Gluten Free

Super easy and super tasty fried chicken with gluten free coating!

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 2
Author Heenie

Ingredients

  • 300 gm chicken pieces about 4 pieces
  • 1 1/2 tbsp white vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper powder
  • 1/2 tsp red chilli powder
  • 1/2 cup cornflour
  • 2 1/2 tbsp coconut flour I used Syed Diet Atta Coconut Flour
  • 1/2 tsp baking powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp red chilli powder
  • 1/3 tsp garlic powder
  • oil for deep frying

Instructions

  1. Place chicken pieces in a small bowl and add vinegar, 1/2 tsp salt, 1/2 tsp black pepper powder and 1/2 tsp red pepper chilli powder. Mix well with a fork, cover and refrigerate for 15 minutes.

  2. In a medium bowl combine corn flour, coconut flour, baking powder, salt, red chilli, black pepper and garlic powder. Stir well with a wire whisk.

  3. Pour 3-4 cups of cold water in a pan or bowl.

  4. Take the chicken out of the refrigerator. Pick one piece and dredge in corn flour mixture and coat well on all sides. Then dip quickly in cold water for barely a second and dredge in corn flour mixture, coat well. Dip in cold water again and coat with corn flour mixture.

  5. Repeat the process with remaining chicken pieces.

  6. Heat oil in a wok. Carefully place all chicken pieces in hot oil and fry for 10 minutes. Flip and fry the other side for 10 more minutes.

  7. When golden brown and cooked, take chicken pieces out of the wok using a slotted spoon and place on a wire rack to drain excess oil. Rest for 3-5 minutes before serving to let the juices settle inside.

  8. Serve with coleslaw and/or fries.

 

 



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