Spicy Gluten-free Fried Chicken
Love fried chicken but want some extra spice? Then you'll love this extra spicy, gluten-free fried chicken.
Ingredients
For the spicy buttermilk marinade.
- 2-3 Pounds Chicken pieces of choice.
- 2 ½ Cups Buttermilk
- ¾ Cup Hot Sauce
- 1 ¼ Teaspoons Salt
- 1 ½ Teaspoons Black Pepper
- 1 Teaspoon Garlic Powder
- ¾ Teaspoon Onion Powder
For the spicy gluten-free breading.
- 2 Cups 1:1 Gluten-free Flour
- ½ Cup Corn starch
- ¾ Tablespoon Black Pepper
- 2 Teaspoon Salt
- 1 Teaspoon Onion Powder
- ¼-1 Tablespoon Cayenne Pepper
For Frying.
- 3-4 Cups Oil for Frying
Instructions
Marinating the chicken.
- In a large bowl or Ziploc bag, combine the buttermilk, hot sauce, and spices.2 ½ Cups Buttermilk, ¾ Cup Hot Sauce, 1 ¼ Teaspoons Salt, 1 ½ Teaspoons Black Pepper, 1 Teaspoon Garlic Powder, ¾ Teaspoon Onion Powder
- Add the chicken pieces to the marinade, making sure to coat all of the pieces.2-3 Pounds Chicken pieces of choice.
- Let the chicken marinate in the buttermilk mixture for at least 30 minutes or overnight in the fridge.
Breading the spicy chicken.
- In a shallow dish, combine the gluten-free flour, corn starch, and spices.2 Cups 1:1 Gluten-free Flour, ½ Cup Corn starch, ¾ Tablespoon Black Pepper, 2 Teaspoon Salt, 1 Teaspoon Onion Powder, ¼-1 Tablespoon Cayenne Pepper
- Gently shake off excess buttermilk marinade off the chicken and then dredge the chicken pieces into the spiced flour.
- Place the pieces of chicken onto a piece of parchment paper and let them rest at room temperature for about 20-30 minutes or until the flour mixture has started to dry on the chicken.
Fry the chicken.
- Place the oil for frying into a large heavy-bottomed pot over medium heat and bring the oil up to 325-350 degrees.3-4 Cups Oil for Frying
- Once the oil is at the temperature, carefully fry a few of the pieces of chicken at a time in the oil.
- Carefully rotate the pieces of chicken in the oil as needed to cook all sides.
- The chicken is done when the internal temperature reaches 165 degrees.
Rest the chicken.
- Rest the pieces of gluten-free fried chicken on a baking sheet topped with a baking rack while you cook the remaining pieces.
- Serve warm, and enjoy.
Notes
Extra crispy fried chicken.
If you want to make this spicy, gluten-free fried chicken extra crispy, then head over to my southern-style gluten-free fried chicken recipe to learn my secret ingredient to making the ultimate extra crispy chicken every time.
Tips and tricks.
- Adjust the amount of spice. - Hot sauces like Frank's will be more subtle in the heat, whereas sauces like a habanero pepper sauce will have more heat. Note that the heat will be reduced slightly from the buttermilk. You can also reduce or increase the amount of cayenne and pepper in the flour mixture to adjust the heat.
- Test the heat before adding the chicken to the marinade. - Doing a little taste test of the marinade before you add the chicken can help you determine if the spice levels are where you want them.
- Let the chicken marinate. - Let the chicken sit in the marinade for at least 30 minutes. Ideally, let it go for 8 hours or overnight in the fridge for the most flavor.
- Let the chicken rest after coating it in gluten-free flour.- One of the best secrets to this gluten-free fried chicken is to let the flour mixture rest on the pieces of chicken after they've been coated in the flour. Letting it rest at room temperature for 20-30 minutes before frying helps the crispy breading stick to the chicken better.
- Do not overcrowd the pan when frying - Only frying a few pieces at a time helps to keep the chicken from bumping into each other, which can knock breading off. It also helps to keep the oil temperature more regulated. When the oil temperature is more stable, the breading is less likely to fall off the chicken.
- Be careful moving the chicken - Use togs and only touch one part of the chicken when moving it around. The more you touch the chicken, the easier the breading will fall off.
- Let the chicken rest on a cooling rack - Do NOT place the fried chicken pieces directly onto a flat surface to cool. The chicken will steam where it comes in contact, and the breading can get soft.
Nutrition
Calories: 384kcal
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