Gluten Free Fried Chicken Using Corn Flakes with a Quick Brine

Gluten Free Fried Chicken with Corn Flakes

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.
Course Dinner, Lunch
Cuisine American
Ingredient Keyword brown rice flour, chicken, gluten free corn flakes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Brine:

  • 1/3 cup salt
  • 1/3 cup granulated sugar
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 1 tablespoon whole fennel seeds
  • 1 whole chicken 3 to 4 pounds, cut into parts

For the Chicken:

  • 4 cups brown rice flour
  • 2 tablespoons cornstarch
  • 3-1/2 cups gluten free cornflakes Nature’s Path
  • 1/2 teaspoon paprika for color (optional)
  • 1-1/2 teaspoons ground fennel seed
  • 2 cups buttermilk see above link for dairy-free alternative
  • Neutral-flavored oil for frying

Instructions

  1. 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.
  2. Drain, discarding the brine; set chicken aside to cool.
  3. To a gallon zipper storage bag, add half of the flour, cornstarch, and cornflakes. Seal the bag and using your fingers, crush the cornflakes.
  4. Preheat enough oil in a deep-fryer, large pot, or Dutch oven to 375ºF.
  5. 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.
  6. 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.
  7. 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.

Tips

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.

Gluten Free Yeast Biscuits (Egg-Free)

Baked Gluten Free Yeast Biscuit

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.

Links You May Need:

Self-Rising Gluten Free Cake Flour Blend

Biscuit Cutter Set

Folding Bread Proofer & Slow Cooker (from my friends at Brod & Taylor)

Gluten Free Yeast Buttermilk Biscuits (Egg-Free)

Flaky layered gluten free yeast biscuits using shortening, without eggs; includes a dairy-free option.

Course Bread, Breakfast, Dinner
Cuisine American, Southern
Ingredient Keyword brown rice flour, cornstarch, potato starch
Prep Time 30 minutes
Cook Time 12 minutes
Rising Time: 1 hour 45 minutes
Total Time 2 hours 27 minutes
Servings 10 Biscuits

Ingredients

  • 1 cup low-fat buttermilk (or gum-free almond milk or rice milk for dairy-free)
  • 2 tablespoons low-fat buttermilk (or apple cider vinegar for dairy-free)
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1 cup brown rice flour not superfine (148 g)
  • 1 cup cornstarch 124 g
  • 1/2 cup potato starch 72 g
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup shortening (Spectrum organic)
  • Gluten free all-purpose flour for dusting

Instructions

  1. Combine the buttermilk, water, sugar, and salt; heat to between 80 – 110ºF; stir in yeast; set aside until it blooms (becomes foamy).
  2. In a medium-size bowl, whisk together the brown rice flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda.
  3. Using a pastry cutter or two knives, cut the shortening into the dry mixture. (Alternatively, smear the shortening into the flour using your fingers. Another option is shred frozen butter into the flour mixture and lightly smear with your fingers.)

    Shortening Cut Into Gluten Free Flour
  4. Pour in the buttermilk-yeast mixture and fold together using a rubber/silicone spatula. (Do not totally flatten or stir the mixture. You want to handle the dough the least possible to prevent creating tough biscuits. Therefore, just lift the mixture from the bottom of the bowl and bring it to the top and gently pat the top of the dough with the spatula each time. Continue in this manner until there is no longer any loose flour.
  5. Cover the bowl with a tea towel and allow to rise in an 80ºF environment for 1 hour.
  6. Dust a smooth surface with gluten free all-purpose flour or potato starch. (I used my self-rising cake flour blend (see above link) just because I had a little that I needed to use up.)
  7. Scoop the dough onto the floured surface and gently pat out to 1-inch high. Fold the dough in half and gently pat out again. Repeat the folding and patting three more times, being careful not to overhandle the dough. End with 2-inch high dough.

  8. Using a biscuit cutter, push down into the dough without twisting the cutter. Withdraw from the dough and push the dough out from the top onto the covered baking sheet, spacing 2-inches from each other. Baste the tops with additional buttermilk or dairy-free milk. Allow the biscuits to rise 30 minutes.

    Biscuit Dough Cut
  9. After 30 minutes, preheat the oven to 425ºF and allow the biscuits to continue to rise.
    Risen Gluten Free Biscuit Dough
  10. Bake for 12 minutes, turning the baking sheet around halfway through.
    Baked Gluten Free Yeast Biscuit
  11. Serve immediately, tear open and butter as desired.
    Open Gluten Free Yeast Biscuits

Gluten Free Sandwich Cookies – Perfect for St. Patrick’s Day and More!

Gluten Free Mint Jelly Sandwich Cookies

Perfect for St. Patrick’s Day…

Are you looking for a gluten free cookie recipe that everyone will enjoy? You’ve found them. They have received rave reviews by my husband’s coworkers during their annual holiday cookie swap. While the photo in this recipe shows gluten free sandwich cookies filled with white chocolate ganache and mint jelly, you can fill them with your favorites. Try another flavored jelly or milk chocolate ganache and nutter butter peanut butter filling.

Continue reading “Gluten Free Sandwich Cookies – Perfect for St. Patrick’s Day and More!”

Gluten Free Yorkshire Pudding – Rich and Tender

Gluten Free Yorkshire Pudding

Yorkshire pudding is similar to popovers, but this recipe also includes rendered fat (bacon is my favorite). The fat creates a tender gluten free Yorkshire pudding instead of one that is chewy, like so many gluten free baked goods. The flavor and richness is also boosted, making this an incredible gluten free Yorkshire pudding. Use as a substitute for bread or starch such as potatoes or rice.

Continue reading “Gluten Free Yorkshire Pudding – Rich and Tender”

Cream of Millet Bowl

Cream of Millet

With all of the health benefits of millet, along with its creaminess, it surely makes a wonderful gluten free hot cereal. Cream of millet is surprisingly a favorite in the creamed cereal category, once you try it and flavor it properly. It makes a great cream of wheat substitute. You may prefer it over even over oat meal.

This recipe is a perfect way to use leftover millet flour or grind your own millet grains.

Continue reading “Cream of Millet Bowl”

Gluten Free Easter Cake – Bundt Cake – Pound Cake

Gluten Free Easter Bundt Cake

Easter baking doesn’t have to be complicated. You can make a simple cake and fill with Easter eggs. Choose from multiple gluten free bundt cakes on this website, dust with confectioners’ sugar, and fill the center with gluten free Easter candy. Also, learn how to easily create gluten free speckled Easter eggs from non-speckled eggs. It’s super easy!

Continue reading “Gluten Free Easter Cake – Bundt Cake – Pound Cake”

Seedy Gluten Free Microwave Bread (Low Carb)

Gluten Free Microwave Bread

Making Gluten Free Microwave Bread is so easy. The best part is that this bread is also low-carb. Whether you use this bread for sandwiches, toast, or to replace English muffins, you’ll love it! Usually microwaved recipes that contain whole egg tastes extremely eggy (sulfur-like). Not this one. The balance of flavors in this microwave gluten free bread are unequal to others. My husband, who still eats gluten and considers himself a bread connoisseur, even enjoys this bread.

Continue reading “Seedy Gluten Free Microwave Bread (Low Carb)”

Bfree Sweet Potato Wraps Copycat Recipe (Gluten Free)

Gluten Free Sweet Potato Wrap

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)”
Enable Notifications    OK No thanks