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
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
- 1-1/2 teaspoons ground fennel seed
- 2 cups buttermilk see above link for dairy-free alternative
- Neutral-flavored oil for frying
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.