Crunchy Gluten Free Fried Chicken

“This is easy, doesn't make a big mess, and is probably the best fried chicken I have ever made. You would never guess it was gluten free! Measurements are estimated and the seasonings are optional. Just use enough for the amount of chicken you have.”
READY IN:
30mins
SERVES:
2-3
YIELD:
8 tenders
UNITS:
Metric

Ingredients Nutrition

  • 8 chicken tenders
  • 236.59 ml milk
  • 29.58 ml lemon juice or 29.58 ml lime juice
  • 59.14 ml Frank's red hot sauce
  • 236.59 ml gluten-free baking mix (I used Bob's Red Mill pancake mix)
  • 118.29 ml brown rice flour
  • 14.79 ml seasoning salt or 14.79 ml preferred mixed herbs
  • 1 inch peanut oil

Directions

  1. Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
  2. Preheat about an inch of oil on medium high.
  3. Put the dry ingredients in a large zip lock bag and shake.
  4. Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
  5. When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
  6. Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
  7. Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
  8. You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.

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