I know what you’re thinking: Gluten-free fried chicken? Really? Is this even good?
My answer: Sweet mother. YES.
I don’t miss fried chicken anymore because I now have this. This is the best fried chicken you’ll have and it’s GLUTEN-FREE! Oh, you heard me.
My husband surprised me with this dish last week and I couldn’t believe how good it was. I love it so much! And I KNOW you will too!
First, there are a few things to keep in mind when making gluten-free fried chicken. A few IMPORTANT things:
- Always use large drumsticks. Drumsticks are key here. You want bones for fried chicken, obviously. But this is gluten-free fried chicken. So, gluten-free flours do not bind to foods nearly as well as regular flour. You do not want your poultry to have lots of bumps and grooves in it. Stick with large drumsticks to coat and distribute the flour evenly.
- Drench in almond milk for a long time! Buttermilk is an obvious choice for friend chicken. But almond milk is fabulous with this dish! To help the gluten-free flour adhere to the drumsticks and stick when coating, you’ll want to drench the poultry in milk. Drenching it for a long time will ensure the dry ingredients will stick properly. And using almond milk adds a tremendous flavor to these drumsticks! There’s a sweetness that balances out all the deep, savory flavors.
- Mix up the flour! I found this dish elevated a notch when Rich used different brands of flours. Honestly, it tasted so fantastic. He used Cup4Cup all purpose flour and Bob’s Red Mill all-purpose flour, and mixed together. I don’t know what it was, but this combination just tasted incredible.
- Once you’ve drenched your poultry in eggs and milk for awhile in the fridge, you’ll coat it with the spice mix.
- Then you’ll fry it up in a big pot of canola or vegetable oil, in batches, for about 10 to 15 minutes.
- Line a plate with paper towels and drain your drumsticks when they’re finished.
- Then dig in!
I couldn’t stop eating this gluten-free fried chicken that Rich made. He seriously did good. Real good.
I loved how crunchy each piece was and how juicy the chicken was on the inside. So moist and fall off the bone fantastic.
The spices were a perfect mix too, and gave these drumsticks a deep, rich taste that resembles what real fried chicken would taste like.
At one point, I was pulling pieces of crunchy skin off the drumsticks and just eating them. It was so good.
This week, make this dish and tell me how it turns out! You can COMMENT & RATE BELOW, as I would LOVE to hear.
Gluten-free fried chicken? That’s awesome? WHO KNEW!!??
Gluten-Free Fried Chicken
serves 10 drumsticks
- 8-12 large chicken drumsticks (large drumsticks are ideal for gluten-free frying)
- 1-2 cups pure almond milk
- 2 eggs
- 8 cups (approx.) of canola or vegetable oil for frying (do not use olive oil)
- FOR SPICE MIX:
- 2 cups of Gluten-Free flour (Rich used Cup4Cup & Bob’s Red Mill (1:1 ratio))
- 2 teaspoons kosher salt
- 1 teaspoon dried basil (Spicely is certified gluten-free)
- 1 tablespoon ground black peppercorn
- 2 tablespoons paprika (Spicely is certified gluten-free)
- 2 tablespoons garlic salt (Spicely is certified gluten-free)
- Pour almond milk and eggs into a large bowl, then beat & mix eggs into milk.
- Add drumsticks to the milk mixture, then cover and chill for an hour or longer in the fridge.
- In a separate large bowl, add Spice Mix ingredients and mix thoroughly.
- Toss the chicken drumsticks with the Spice mixture so that the chicken is coated thoroughly, then shake off excess mixture.
- Heat oil to 325 degrees in a large pot.
- Fry chicken in batches for 10-15 minutes each until skin is golden brown. You can turn drumsticks if needed for thorough frying.
- Remove drumsticks when finished, then rest on paper towel lined plates to drain.
- Serve while hot.
- Notes: Be careful of oil popping. Use a splatter screen if possible.
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