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Several pieces of gluten-free dairy-free fried chicken in a parchment-lined metal bucket.
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5 / 2 votes

Gluten-Free Dairy-Free Fried Chicken

This gluten-free dairy-free fried chicken is made by dipping chicken pieces in coconut milk, then dredging in rice flour, potato starch, and spices.
Prep Time30 minutes
Cook Time40 minutes
Resting Time2 hours
Total Time3 hours 10 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 1195

Ingredients

  • 6 cups water
  • 1/2 cup kosher salt
  • 3 to 4 pounds bone-in chicken pieces
  • One can full-fat coconut milk
  • 1/2 tablespoon apple cider vinegar
  • 2 cups brown rice flour
  • 2/3 cup potato or tapioca starch
  • 1 teaspoon sea salt, plus more for seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons cayenne pepper
  • 1/2 cup coconut oil
  • 1/2 cup extra-virgin olive oil
US - Metric

Instructions

  • In a large bowl, combine the water and salt, stirring until the salt dissolves.
  • Add the chicken pieces to the brine and refrigerate for 2 to 8 hours.
  • When you’re ready to fry the chicken, preheat the oven to 350°F (177°C). Place a wire rack inside a rimmed baking sheet.
  • Drain the chicken and thoroughly pat it dry with paper towels.
  • In a medium bowl, whisk the coconut milk and vinegar together.
  • In a large bowl, stir the flour, starch, salt, garlic powder, paprika, and cayenne together.
  • Working with 1 piece of chicken at a time, dip it into the coconut milk and vinegar mixture and let the excess drip off. Dip the chicken into the flour mixture, turning to completely coat all sides. Set the prepared pieces on a large plate.

    ☞ TESTER TIP: For a thicker, crunchier coating on the fried chicken, repeat the dipping process a second time for each piece of chicken, using both the liquid and the dry mixtures again.

  • In a large skillet over medium heat, combine 1/4 cup each coconut and olive oils and heat until lightly bubbling but not smoking. You should have about 1/4-inch (6-mm) oil in the skillet.
  • Working in batches with 3 to 4 pieces of chicken at a time, fry the chicken until deep golden brown, 4 to 6 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Repeat the frying process with the remaining chicken, wiping out any burnt or crusty bits between batches, and adding more oil as needed to maintain a depth of about 1/4-inch.
  • When all of the chicken has been fried and drained, transfer it to the prepared rack and bake, until it reaches an internal temperature of 165°F (74°C), about 25 minutes.
  • Let rest for 5 minutes before serving.

Nutrition

Serving: 1serving | Calories: 1195kcal | Carbohydrates: 71g | Protein: 52g | Fat: 79g | Saturated Fat: 39g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 7857mg | Fiber: 5g | Sugar: 1g