Southern Fried Chicken Gluten-Free Allergy-Friendly Recipe
Happy National Poultry day! I didn’t realize that was a thing till recently, and I figured it would be an excellent excuse to post my Fried Chicken recipe. In doing so, I would have to make fried chicken and then force myself to eat fried chicken. This recipe has been a requested recipe for some time. Continue reading for the full recipe.
2 Cups of Gluten-free Bread Crumbs ( I save heals of bread and lousy bread bakes in the freezer to use for this recipe. Then I grind them down with my food processor)
*Can use regular bread crumbs and flour if no wheat issue.
1 ½ Cups of a Gluten-free Flour blend ( Stay away from mixes that have corn starch or potato starch for this recipe; it causes the fry blend to be harder than crispy in texture)
1 tablespoon of Onion Powder
1 tablespoon of Paprika
1 teaspoon of Salt
1 teaspoon of pepper
(1 teaspoon of cayenne pepper optional)
Look for Gluten-Free, Top-12 Allergen-Free All Purpose Flour from The Greater Knead
“ Egg Wash”
2 cups of safe milk I use Rice Milk
¼ cups of ground chia seed or ground flax seed
(Mix the safe milk and ground flax or Chia and let stand for approx 10 minutes it will thicken up)
*If you can have eggs add 2 eggs and 2 Cups of safe milk whisked together)
9 to 12 Chicken thighs or 1 whole chicken is what this recipe covers
Oil of choice for Frying I am using Avacodo Oil Approx 5 cups
A resting pan and a separate platter for serving
You will need a frying pan.
*If you have an air fryer, please be advised to look at your air frying directions for chicken and follow them.
Let’s Get Started!
First, make your “Egg wash” in a good size bowl.
Rinse your chicken and pat dry with paper towels.
Combine all of your dry ingredients, bread crumbs, flour, spices, and blend in a large bowl. Next, put the chicken in the egg wash, then dredge into the flour mixture and ensure well coated. Have a pan for resting the breaded chicken. After you have done one breading, you can go back and do the process again for a thicker breading. Make sure to rest the breaded chicken for at least 10 minutes before frying.
Ensure your fry oil in the pan is at least 325 to 350 degrees before frying. If the oil is not hot, then the breading will fall off into the pan. Fry the chicken till the internal temperature is 165 degrees Fahrenheit. I shallow fry my chicken since I don’t make it that much, but you can use an air fryer. Just be sure to follow the manufacture’s directions.
Enjoy this fried chicken anytime you want it, and even when it is not National Poultry Day!
About Chef Martha Morgan of Allergy Dragon
Chef Martha’s allergy journey started in 2003 when her daughter had her first anaphylactic reaction at 9 months old to strawberries, and her daughter’s allergy list has now grown to 33 food allergies. Along with becoming a reluctant food allergy expert. 11 years ago, Chef Martha was diagnosed with Celiac Disease herself and two of her children. Martha has made it her mission to advocate for food allergies and Celiac disease and share her belief that everyone deserves to eat delicious food.
For more help in the kitchen, check out:
Allergy Dragon You Tube