Gluten Free Fried Chicken Recipe
This homemade gluten-free Fried Chicken Recipe makes enjoying this comfort food possible anytime you crave this classic southern dish! gfJules Flour makes it crispy and delish!
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Servings: 4 people
Equipment
1 lb boneless, skinless chicken thighs
32-48 ounces high heat cooking oil avocado oil, sunflower oil, or other vegetable oil
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup milk or dairy-free milk
- 1 Tablespoon lemon juice
- 1 cup (135 grams) gfJules Gluten Free All Purpose Flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon oregano, dried
- 32-48 ounces high heat cooking oil like avocado oil, sunflower oil, or other vegetable oil
Instructions
- Whisk together the milk and lemon juice in a large flat-bottom glass container. Let it set for 5 minutes to curdle.
- Add the chicken thighs into the milk. Cover with an airtight lid and allow the thighs to marinate for at least 4 hours or overnight.
- In a shallow bowl, whisk together the flour, onion powder, garlic powder, salt, paprika, and oregano. (Or simply use my homemade low-FODMAP spice mixture -- see notes)
- Pour oil into a deep saucepan, filling to at least 2-3 inches of oil. Heat the oil on the stovetop until it reaches 350°F.
- Using tongs, take each chicken thigh from the milk mixture and dredge through the flour mixture. Thoroughly coat each chicken thigh with the flour mixture.
- Transfer 2-3 thighs into the hot oil at a time, taking care not to overcrowd your saucepan. The temperature of the oil will go down when the chicken is added, but try to maintain as close to 350°F as possible throughout the process.
- Allow the chicken to fry on each side for 6-7 minutes, flipping with tongs so both sides get equal time in the hot oil. The internal temperature of the chicken should be 165°F. Be careful of hot oil splatters!
- Remove the fried chicken from the pan and onto a cooling rack or a plate lined with paper towels. Repeat with the remaining coated chicken thighs.
- Serve fresh and warm for optimum crunchiness. Store leftovers in an airtight container in the fridge and re-heat in an air fryer or oven, not microwave.
Notes
For a low FODMAP spice option, simply use 5 teaspoons of my homemade Spice Mixture from this recipe instead. 
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.