Today is Fried Chicken Day, so I figure it's about time to share my recipe for Gluten-Free Fried Chicken!
I developed this recipe for my first gluten-free cookbook, "Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking".
When I started work on that book, I approached it as a giant gluten-free "wish list" - and fried chicken was HIGH on the list of requests from my readers and Kickstarter Backers.
Between flavours, textures, and varying reactions to frying... there's a lot of really awful gluten-free fried chicken out there. NO MORE!
Much like with the rest of the recipes in my Beyond Flour books, I looked at the flavours and properties of the various gluten-free flour alternatives out there, and combined them to come up with the BEST balance of flavour and texture... as well as behaviour. The seasonings were chosen specifically for that mix, and balances everything out well.
The resulting fried chicken is crispy and flavourful, with the texture of a normal, wheat flour fried chicken. It holds together well, without holding onto excess grease. There's no gummy feeling, or weird mouth feel.
It's just a genuinely great fried chicken recipe - and one that passes very well for a "normal" fried chicken. You can absolutely serve this to the entire family, guests, etc without worry!
Note: The development of this recipe also spawned my Best Coleslaw Recipe EVER - as pictured here.
If you're into gluten-free cooking, you should definitely check out my gluten-free cookbooks! They're available here on my site, as well as through any major bookseller.
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|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.