gluten free fried chicken
Gluten free fried chicken, full of spices and always a crowd pleaser. How can you go wrong with fried chicken? You can't.
Ingredients
- 6 chicken breasts cut into 1" cubes, I use truLocal chicken
- 4 cups milk
- ⅔ cups white vinegar
- 2 tbsp hot sauce valentina extra hot sauce is my all time favorite
- 1 lime juiced
- 5 tsp garlic powder
- 4 tsp kosher salt
- 3 tsp paprika
- 2 tsp cayenne
- 2 tsp onion powder
- 1 ½ tsp dried thyme
- 2 cups gluten free flour I use bob's red mill gluten free 1-to-1 flour
Instructions
- Clean chicken and cut into 1" cubes.
- In a large bowl mix together milk + vinegar and set aside for 20 minutes. You can skip this and just use 4 ½ cups of buttermilk if you prefer.
- In a small bowl mix together kosher salt, garlic powder, thyme, cayenne, paprika + onion powder. Mix to combine. Add half of the mixture to the buttermilk bowl and set the other half aside.
- Add hot sauce + lime juice to the buttermilk bowl, whisk to combine. Add chicken and mix once more until chicken is well coated, cover and let marinate for a minimum of 1 hour to overnight.
- In a large pot or wok, add canola oil and heat over medium high heat. While the oil is heating, mix together your flour and remaining spice mix.
- Once oil is hot and ready (you can test this by adding a small piece of chicken to the oil), dip your wet chicken into your dry flour mix, tossing to coat and then add to hot oil.
- Cook your chicken in 3 - 4 batches. Cook your chicken for 7 - 10 minutes or until golden brown, it will vary based on the size of your pieces. Once cooked, set chicken on a paper towel lined baking sheet to drain. If you are a fan of lime, I recommend squeezing some lime juice over the hot chicken!
- Enjoy!