Gluten-Free Fried Chicken (dairy-free, gluten-free, egg-free, soy-free)

Who doesn’t like fried chicken (except perhaps vegans).  Its one of those comfort foods that I don’t make for my family very often but every once in a while we have a craving for it and of course, being allergic to gluten, dairy, and eggs, we can’t just go buy some fried chicken, never mind not knowing what its been fried in.  But its really easy to make at home, with the right equipment, and takes a half hour to 45 minutes depending on the size of your chicken pieces, plus some prep time.  I like to serve it with some sliced tomatoes from our garden along with sautéed squash (see recipe under side dishes).

You’ll need, for 4 servings:

  • 3-4 pounds of chicken pieces depending on how much your family eats; I used thighs and legs since that’s what my husband prefers but breasts work as well, trim off the excess fat and skin — for my husband and I, I used 3 legs and 2 thighs and we had 1 leg left over
  • Non-dairy milk to cover
  • 1 tablespoon of vinegar
  • 2 food storage bags
  • Flour mixture (see below)
  • at least 1 deep fry pan and maybe two if you have more then will loosely fit into one pan, electric if you have one OR a fry thermometer
  • Oil for approximately 2 inches in each pan (I used my olive oil)
  • Meat thermometer

About 2-4 hours before you plan to cook the chicken, place it in a gallon food storage bag covered with your choice of milk plus a tablespoon of vinegar.  Let marinate in the refrigerator.

In a deep fry pan, or if you have one, an electric skillet, heat sufficient oil to go about 1/3 to 1/2 way up the chicken pieces.  Heat to 375 degrees.  While the oil is heating, remove the chicken pieces from the milk marinate and wash (I don’t particularly like the taste of vinegar in my fried chicken so I wash off the milk mixture but you don’t have to).

In another gallon food storage bag, put:

  • 1/2 cup Bob’s Red Mill 1for1 GF flour (or your favorite GF flour blend)
  • 1/4 cup brown rice flour
  • 2 tablespoons of tapioca flour
  • 2 tablespoons of sorghum flour
  • Salt, pepper, and herb mixture to taste

Drop the chicken pieces into the flour mixture and shake well.  You’ll probably want to do just 3-4 pieces at a time.  When the oil is up to temperature, add the chicken and fry for 10 minutes, turning once at 5 minutes.  Turn again at 10 minutes and cover the fry pan for 10-15 minutes to cook the chicken through.  Remove the cover and cook another 5 minutes or so to crisp up.  Chicken is cooked when a thermometer registers 165 degrees internally so have a meat thermometer handy.  Remove to paper towels to drain the excess fat (if your fat has consistently been at 375 degrees, the chicken shouldn’t have a lot of excess fat).  Do not leave on the paper towels but remove to a serving platter.

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