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.
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.
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Tips for making a Creamy Gluten Free Baked Feta Pasta Recipe – TikTok Feta Pasta is really a thing! A Finland blogger published the recipe in 2019. She knew it would be popular, but had no idea it would be an international sensation with 600 million views on TikTok. While it is delicious, depending upon how you make it, depends upon the results. Here are a few tips, which will result in perfection.
Continue reading “Gluten Free Baked Feta Pasta – The TikTok Sensation!”
Are you afraid you’ll waste good filet mignon steaks by cooking them without knowing how to do so? This filet mignon recipe turns out a steak just like the chefs in your favorite restaurants. It’s so easy to make that a new cook can do it. Your guests, family, and friends will be raving about what a great cook you are. The steaks turn out tender from rare to well done.
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Using canned whole black beans, you can make the most delicious refried black beans. Black beans are very nutritious as they are high in protein. You get 8 grams of protein in just 1/2 cup of beans. Add in another protein like beef or chicken, and you’ve created a whole protein (a protein that contains all of the amino acids a body needs.) You’ll also get 9 whole grams of fiber in that 1/2 cup. The following recipe for refried black beans is so delicious, you’ll want to make a large batch and freeze some for future use.
Continue reading “Refried Black Beans Using Canned Whole Black Beans”
Everyone can’t believe that this gluten free egg roll recipe isn’t really made with gluten. My husband, who still eats gluten, says they don’t taste any different than the ones he gets orders at PF Chang’s China Bistro. Make them in advance and freeze or serve the 20 – 22 this recipe makes, immediately.
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This sauce is amazing! I made the dairy-free version the first time. I’ve also made the low-dairy Alfredo version. The full dairy version is just as heavenly. The best part about this recipe is that if you buy peeled garlic in bulk, as I do from Costco, you can learn how to roast it without making an aluminum foil packet. Aluminum easily seeps into food when it directly touches hot food. Enjoy this healthy, aluminum-free version! It’s so flavorful and great with roasted chicken.
Continue reading “Creamy Gluten Free Roasted Garlic Sauce or Roasted Garlic Alfredo Sauce (Dairy or Dairy-Free)”
For a super-flavorful gluten free chicken stew, make this recipe. It has all of the flavor of mushrooms without the actual mushrooms. However, you can use fresh mushrooms if you wish. Some people dislike the texture of mushrooms. Meanwhile, you’ll absolutely love this chicken stew. I’ll be adding this recipe to my regular recipe rotation of gluten free dinner meals.
Continue reading “Hearty Gluten Free Chicken Stew”