How To Make Gluten Free Fried Chicken
You can't go wrong with perfectly fried chicken for a tasty dish! This gluten-free recipe marinates chicken in buttermilk & red wine vinegar.
Prep:
10 mins
Marinate:
12 hrs
Cook:
15 mins
Total:
25 mins
Ingredients
For Marinade:
- 10 chicken, bone-in
- 1 cup buttermilk
- ¼ tsp cayenne pepper
- ¼ tsp red wine vinegar
- salt and pepper, to taste
For Preparing:
- 1 cup tapioca starch
- 2 cups hot oil, for frying
Instructions
Marinade:
-
Put all ingredients except chicken into a bowl and whisk until fluffy.
- Put the raw chicken into a large dish and pour the marinade over the butchered chicken.
- Move chicken around to make sure all of the raw chicken is all covered in the marinade.
- Cover with plastic wrap and refrigerate for 12 hours.
Preparing:
- Drain marinaded chicken in a large strainer.
- Place chicken in the tapioca flour and toss it around to cover the whole piece of chicken.
-
Let the chicken rest for 2 to 3 minutes on a baking pan.
-
Heat oil in a pre-seasoned cast iron skillet until it reaches 350 to 375 degrees F.
-
Fry the chicken for 10 minutes on one side. Flip the chicken to cook the other side for another 10 minutes or until the temperature reaches 165 degrees F.
-
Serve and enjoy.
Nutrition
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