Let’s face it, gluten free fried chicken is wonderful any time of the year, but is surely a big hit during the summer, when no one is really interested in heating up the oven/kitchen. This particular recipe is extremely flavorful and fairly easy to make. Included, is a dairy-free alternative to buttermilk. Enjoy!
Perfect Solution for…
This recipe is the perfect solution for you if you have ever attempted to make gluten free fried chicken but the center of the chicken was uncooked. In this recipe, the chicken cooks in the brine first, which makes it tender as well. Then, you batter and fry the chicken.
Links and Tips You May Need:
Dairy-Free Buttermilk Substitute Recipe – Click this link for a unique homemade buttermilk recipe, which will also result in crispier chicken. If you don’t have the ingredients that you need to make the above buttermilk alternative, you can always combine 1 tablespoon apple cider vinegar and enough dairy-free milk of your choosing to make 1 cup. Then, allow it to rest until it thickens, about 15 minutes.
Deep-Fryer (the brand that I use)
Fried Chicken Using Corn Flakes with a Quick Brine
Delicious and tender gluten free fried chicken cooked in a brine and smothered in a corn flake batter.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
For the Brine:
whole fennel seeds
3 to 4 pounds, cut into parts
For the Chicken:
brown rice flour
gluten free cornflakes
for color (optional)
ground fennel seed
see above link for dairy-free alternative
In a large pot, add the salt, sugar, peppercorns, bay leaves, fennel seeds and chicken. Cover with water and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
Drain, discarding the brine; set chicken aside to cool.
To a gallon zipper storage bag, add half of the flour, cornstarch, and cornflakes. Seal the bag and using your fingers, crush the cornflakes.
Preheat enough oil in a deep-fryer, large pot, or Dutch oven to 375ºF.
Set out three shallow dishes. In one, combine the remaining rice flour and ground fennel. In the second, pour the buttermilk; and the other, add the corn flake mixture.
Using separate forks, dredge the chicken pieces into the flour mixture, then the buttermilk, and finally in the corn flake mixture. Be sure to press the cornflakes into the buttermilk as best you can, slightly shaking off any excess.
Fry the chicken pieces in the hot oil, being careful not to overcrowd the pot/fryer as this will result in the oil temperature lowering too much. Fry 5 – 7 minutes or until golden brown. Transfer the cooked chicken to a plate lined with several paper towels. Repeat this process until all of the chicken parts are cooked to a golden brown.
When you have more time, you may cook and cool the brine, without the chicken; set aside to cool; add the chicken, cover and refrigerate overnight for even more flavor.
Need any substitutions? Check out the Substitutes page!
Do you prefer to weigh your dry ingredients? Visit the Gluten Free Ingredient Weight Conversion page.
Previously, the most success I have had making gluten free biscuits is by adding egg, like in my Fluffy Gluten Free Biscuits Recipe. Today, I developed this gluten free yeast biscuits recipe that turned out just as good. A matter of fact, this recipe has those amazing, sought-after layers we all aspire to. In addition, this recipe does not call for butter but shortening (I use organic), which makes them a little crisp on the bottom and edges. They were extremely tasty and my gluten-eating husband agrees.
Continue reading “Gluten Free Yeast Biscuits (Egg-Free)”
When you wish to add a coffee flavor to white chocolate ganache or you want to add a second or third layer of chocolate to a dessert, make this gluten free white chocolate ganache recipe. Use it to top desserts, frost cakes, make or fill chocolate truffles, and more.
Continue reading “Gluten Free White Chocolate Ganache (or Coffee Ganache)”
Treat your guests to this flavorful gluten free pimento chicken that everyone will surely wish to add to the regular rotation of gluten free dinner recipes.
Continue reading “Gluten Free Pimento Chicken”
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This recipe is a perfect way to use leftover millet flour or grind your own millet grains.
Continue reading “Cream of Millet Bowl”
BFree makes gluten free sweet potato wraps that contain a ton of ingredients. I just happen to have most of them on hand. So, when I heard they were good, I had to develop a recipe for them. They are so flexible, yet not gummy, that you won’t believe they’re gluten free. This Bfree sweet potato wraps copy recipe is easy to make too. Enjoy!
Continue reading “Bfree Sweet Potato Wraps Copycat Recipe (Gluten Free)”
This gluten free devil’s food cake gets its dark color from the use of unsweetened cocoa powder and plenty of baking soda. While baking soda can be bitter when used by itself, the addition of acidic ingredients such as chocolate (even though it’s just slightly bitter) balances out, creating a dark color. Baking powder is added to provide additional leavening without the flavor of too much baking soda.
Continue reading “Gluten Free Devil’s Food Cake – Egg & Dairy-Free Options”
Hot milk cake has been an American favorite since its first publication dating back to 1955 in the Chicago Tribune by one of its editors. In this version, you’re provided a choice between dairy and dairy-free ingredients; both tested well and three size pans (9 x 9-inch, 9 x 13-inch, or two 8-inch round pans. The hot milk begins cooking the batter as soon as you add the hot milk, providing a head start in cooking and rising. Serve it dusted with confectioners’ sugar, like strawberry shortcake (recipe included), or your favorite icing. I think caramel or chocolate sauce would also be great choices, topped with a small dollop of whipped cream. The author served it with mocha icing. I like it plain the best. It’s a sweet cake. What will you use? Check out its texture in the video…
Watch the Video!
Continue reading “Gluten Free Hot Milk Cake + Strawberry Shortcake Topping (Dairy-Free or Not)”
Fast to mix up and easy to handle dough, this gluten free dairy free lefse is truly a treat. The dough’s richness is the key to this flatbread. Roll thin to use as wraps or tortillas and roll thick for flatbread to cook on a pizza stone. Included are also dairy substitutions as well as an entirely different recipe.
Continue reading “Gluten Free Dairy Free Lefse (Scandinavian/Norwegian Flatbread)”
As you can see, this gluten free pound cake is perfect, probably even better than it’s gluten counterpart. This cake is just as light-weight too! Some gluten free pound cake recipes weigh a ton. Not this one! The inside is moist and very flavorful!
Continue reading “Gluten Free Lemon Pound Cake (with excellent dairy-free and egg-free options)”