One thing I have missed the most and have had the hardest time replicating in gluten free form is fried chicken! Every time I tried, it either tasted funny, wasn't cooked properly, or it was just much too complicated. I am excited to announce that there is now a simple and delicious recipe for gluten free chicken! My husband (who does not eat gluten free) asked about three times, "So, this is gluten free?". He and the kids kept picking hot pieces of chicken off of the cooling rack before I could even apply any sauce. I hope you will enjoy this recipe as much as we did!
- chicken thighs - 6
- gluten free flour - 2 c.
- Arrowroot powder - 1 c.
- baking powder - 1 tsp.
- salt - 1 tsp (or to taste)
- pepper - 1/2 tsp (or to taste)
- water - (undefined amount)
- soy sauce - 1 tbs.
- apple cider vinegar - 1 tbs.
- garlic - 1 tbs.
- vegetable oil - 48 fl. oz (or enough to fill the pan you want to fry your chicken in)
- Cut the chicken into large chunks. Mine weren't all exactly even and yours don't have to be either. It is good to make them about the size of a chicken nugget. Just make sure not to make them too small or they will not be as juicy.
- Put the chicken in a bowl and pour in the soy sauce, apple cider vinegar, and garlic. Feel free to add a bit of salt and pepper to this mixture as well if you want, but I don't think it is strictly necessary.
- Cover it with plastic wrap and marinate the chicken for at least 30 minutes in the fridge.
- While it is marinating, add the flour, arrowroot powder, baking powder, salt, and pepper to a bowl and mix it well. You may also be able to use cornstarch, but I haven't tried it.
- Start heating up your oil by placing it in a pot. Make sure to fill the pot at least three fourths of the way full with oil. Heat it on high while you prep the chicken.
- Take about two and a half cups of the flour mixture and mix it with water until it looks kind of like pancake batter. Not thin but not thick.
- Dip each piece of chicken in the batter and then transfer it to the rest of the flour mixture and coat it really well.
- Test the oil by dropping a bit of the batter in it. If it floats after three seconds then the oil is ready.
- Add the chicken into the oil carefully. If you want crispier chicken then only put one layer of chicken into the pot at a time. However, if you don't mind a slightly less crunchy texture then you can almost fill up the pot with the chicken as long as the oil still covers it.
- Periodically stir the fried chicken so that all the pieces have an even fry. When they start to turn a bit golden brown, take one out and cut it open to make sure that it is cooked through. If they are cooked completely then transfer the chicken to the cooling wrack.
- Pair with your favorite sauce and enjoy!