Gluten-Free Fried Chicken

This Gluten-Free Fried Chicken is crispy on the outside and juicy on the inside, delivering a delightful crunch with every bite. Perfectly seasoned and easy to make, it's a comfort food classic that everyone can enjoy.

Ingredients

• Chicken thighs - 400 grams
• Buttermilk - 240 ml
• Gluten-free all-purpose flour - 100 grams
• Cornstarch - 50 grams
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight for better flavor.
2. In a separate bowl, mix together the gluten-free flour and cornstarch. Heat about 500 ml of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 180°C (350°F).
3. Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off any excess flour.
4. Carefully place the coated chicken pieces in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 6-8 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 75°C (165°F).
5. Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil. Allow to cool slightly before serving.

Nutrition

• Calories: 550
• Protein: 38 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: g
• Sodium: 900 mg
• Cholesterol: 150 mg
• Total Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

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