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Seven pieces of gluten-free fried chicken on a paper towel-lined rimmed baking sheet.
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5 / 6 votes

Gluten-Free Fried Chicken

This gluten-free fried chicken doesn't call for buttermilk but instead relies on coconut milk plus cornstarch and a pinch of chili powder to make the best fried chicken. No one will even notice it's gluten-free and dairy-free.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Mains
Cuisine: Southern
Servings: 4 servings
Calories: 616

Equipment

  • Deep-fry or candy or instant-read thermometer

Ingredients

  • 1 (13 1/2-ounce) can full-fat coconut milk
  • 2 large eggs, at room temperature
  • 1 tablespoon chili powder
  • salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (3 1/2-pound) chicken, cut into 8 pieces, or 3 1/2 pounds (1.6 kg) chicken pieces
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoon store-bought or homemade Old Bay seasoning
  • 1 teaspoon baking powder
  • Canola, grapeseed, or peanut oil, for frying
US - Metric

Instructions

  • In a large bowl, whisk together the 1 (13 1/2-ounce) can full-fat coconut milk, 2 large eggs, 1 tablespoon chili powder, salt, and 1/4 teaspoon freshly ground black pepper.
  • Add the 1 (3 1/2-pound) chicken, cover, and refrigerate for at least 1 hour and, preferably, 8 to 12 hours.
  • About 45 minutes before you’re ready to sit down to a platter piled high with fried chicken, line a baking sheet with parchment paper. In a large cast-iron skillet, heat 1 inch of Canola, grapeseed, or peanut oil over medium heat until it registers 360°F (182°C) on a deep-fry or candy or instant-read thermometer.

    ☞ TESTER TIP: No deep-fry thermometer? Test if your oil is hot enough by adding a pinch of gluten-free flour to the oil. If it sizzles and rises to the surface, you’re ready to start frying.

  • While the oil heats, in a shallow bowl, whisk together the 1 1/2 cups gluten-free all-purpose flour, 1/4 cup cornstarch, 2 tablespoon store-bought or homemade Old Bay seasoning, and 1 teaspoon baking powder.
  • Drain the chicken, discarding the excess marinade. Working with one piece of chicken at a time, dredge it in the flour mixture, turning to coat all sides, and then place the chicken on the baking sheet.
  • Carefully add the chicken to the hot oil, working in small batches so as not to crowd the skillet, and fry, turning occasionally, until the chicken is cooked through. The thigh meat should register 170°F (77°C) on an instant-read thermometer, which will take 20 to 25 minutes for large pieces such as the breasts and about 7 minutes for the small pieces such as wings. The exact timing will depend on the size of your chicken pieces.
  • Transfer the chicken with tongs to a brown paper sack to drain on a brown paper sack.

    ☞ TESTER TIP: The fried chicken can be kept warm in a 250°F (121°C) oven for up to 1 hour or served at room temperature.

Notes

  1. Marinate for more flavor—For the best flavor, marinate the chicken in coconut milk overnight (8 to 12 hours).
  2. Make sure the oil's hot—Let the oil return to 360°F (182°C) in between batches.
  3. Prevent soggy chicken—Adding too many pieces of chicken at once will lower the oil temperature, giving you oil-soaked chicken. Fry in small batches for the crispiest chicken.
  4. Give it a rest—Let the fried chicken drain on paper bags to keep it crispy.

Nutrition

Serving: 1serving | Calories: 616kcal | Carbohydrates: 43g | Protein: 9g | Fat: 48g | Saturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 72mg | Fiber: 6g | Sugar: 2g