I love fried chicken with rice flour because it’s so easy to make. This fried chicken goes great with some mashed potatoes and gravy, or a nice bowl of hot buttered cornmeal mush. Yes, that is the name of this recipe. This fried chicken will be crispy on the outside (with just a bit of chew) and moist and tender on the inside. I think it’s so good because it has a good amount of fat from the
ground pork rinds. The secret to making crispy fried chicken is to coat and marinate it in rice flour. Fried chicken is a true American classic. Anybody who has ever had the pleasure of enjoying a delicious plate of fried chicken can tell you, there is nothing more satisfying. A delicious gluten-free fried chicken recipe? Does it exist? I just had to find out! The health benefits of rice flour are
tremendous. You can use it as an ingredient or a side dish or you can eat it straight out of the bag. I know that sounds weird but believe me, it is delicious! Rice flour is just what it sounds like – a refined flour that is made from ground rice. The rice grains are milled to yield a fine powder, which can then be used in lots of different ways. It’s very popular in Asian cuisine, with many varieties marketed and sold.
Fried Chicken With Rice Flour
Regarded as one of the best Chinese fried chicken with rice flour recipes, this recipe features a perfectly seasoned coating over juicy, succulent and crispy fried chicken. The chicken is steamed for tenderness then tossed in rice flour for a crunchy finish. Coated with a sweet and savory sauce and served warm on a sizzling plate, you will be making this over and over again.
I had to eat a lot of popcorn chicken, but I finally found the perfect dredge.
Some people go to Super Bowl parties for the game (or the halftime show), but me, I go for the food. The right game day spread can be magical—a wonderland of queso-doused nachos, slow cookers full of party meatballs, the obligatory veggie platter, dips galore, and, the pièce de résistance of football food: popcorn chicken.
On any other day, I’m a wing girl, but on game day, give me the sauciest, glossiest, crispy popcorn chicken because the last thing I want is a plateful of bones. The one catch? When popcorn chicken is over-breaded, it can lose any semblance of crispiness and be straight up gloopy after only 20 minutes on a buffet. It doesn’t even keep its crisp until halftime.
When developing my Harissa-Honey Popcorn Chicken, my goal was not only to achieve that elusive crispy-gone-just-barely-soggy bite, but also to fry up a snack that could withstand a couple hours of feasting (because, whew, football games are long). The key to popcorn chicken built for game day is a thin, shatteringly crisp outer coating that doesn’t overpower the chicken but that provides enough stability to be sauced. This breading is built in two steps: (1) the marinade, and (2) the dredge.
First up, the marinade
The marinade, which also doubles as a batter here (that’s right, it goes straight into the dredge), imparts flavor and tenderizes the meat from the inside out. The three main marinade components are buttermilk, egg, and cornstarch—the buttermilk aids in juicy tenderness, while the egg and cornstarch start to build the foundation for that final crispy exterior.
From there, the flavorings are up to you. For me, harissa and lemon are best mates in the kitchen, so my marinade is bolstered by finely chopped preserved lemon, lemon zest, and garlic. But as long as you keep the buttermilk, egg, and cornstarch, you can go with your favorite hot sauce plus garlic and some finely chopped tender herbs, or with lime zest and ginger.
And now the most important part: the dredge
When developing this recipe, all-purpose flour seemed like a natural choice. It makes the dreamiest buttermilk fried chicken, after all. My first test—breaded in all-purpose flour—was delicious hot and freshly sauced, but as it sat out, the sauce and the breading melded together into a tasty but soggy bite an hour later. Seasoned all-purpose flour is still king when enjoying fried chicken unadorned, but the addition of sauce and time nixed it from the running for reigning popcorn chicken champion. So, if not all-purpose flour, then what?
For the second test, I drew inspiration from a few of my other favorite styles of fried chicken: Hawaiian mochiko chicken, Korean fried chicken, and Taiwanese popcorn chicken, all heralded for their ultra-crispiness thanks to a coating of sweet rice flour, rice flour, or starches like tapioca, potato, and cornstarch. I didn’t have any of the sweet rice flour classically used for mochiko chicken on hand, but I did have white rice flour, which is often used for Korean fried chicken. Along with a hearty dose of cornstarch, the rice flour became the base of my breading.
Bob’s Red Mill White Rice Flour
Because rice flour doesn’t absorb as much oil as all-purpose during the frying process (if you’re frying at the right temperature, of course!), it results in a less greasy final texture. The cornstarch works to keep things light and airy, and it’s fine enough to nestle into every nook and cranny without getting thick or gloppy. The cornstarch also absorbs some of the moisture from the marinade (a task that’s harder for just rice flour alone), creating those sought-after craggy bits when fried. This mix coated the chicken pieces juuust right and fried up to crispity, crunchity, ASMR perfection.
Immediately after being sauced, these nuggets were already more crunchy than the all-purpose flour, but would they fall victim to the dreaded sogginess factor? Lo and behold, two hours later, the popcorn chicken still retained an audible crunch. Dredge match winner: Rice flour and cornstarch!
Before we bid adieu, let’s talk sauce real quick
Is there such a thing as oversaucing? Yes! Keeping that ethereal bite is all about balance. Just like the breading, you’re aiming for a thin, flavor-packed layer of sauce on the outside of each piece of popcorn chicken (sogginess, be gone!). If you are someone who likes things extra saucy, make twice the sauce and serve half on the side for drizzling à la minute. Sure, that sauce may be on the bench for now, but it’s ready and eager to get in the game when the coach (that’s you) calls.
GLUTEN-FREE FRIED CHICKEN
Loaded with taste and flavor, this is one of the best gluten-free fried chicken recipes you’ll ever taste. The secret lies in the wings, which are coated in a crunchy buttermilk batter before cooking. It’s extremely easy to prepare, and there are three textures going on here—the crunchy shell, the tender meat covered in crispy bread crumbs, and the juicy meat inside. Gluten-free or not, it’s hard to resist these tasty fried morsels.
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This Gluten-Free Fried Chicken recipe balances flavour and textures, to produce an outstanding fried chicken. You wouldn’t know it’s gluten-free!
When this was first posted, it was Fried Chicken Day, so I figured it was about time to share my recipe for Gluten-Free Fried Chicken!
I developed this recipe for my first gluten-free cookbook, “Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking”.
When I started work on that book, I approached it as a giant gluten-free “wish list” – and traditional fried chicken was HIGH on the list of requests from my readers and Kickstarter Backers.
It’s among the ultimate comfort foods, but – for being such a favorite food – that crispy fried chicken seemed out of reach for a lot of my readers with celiac disease or food allergies.
Between flavours, textures, and varying reactions to frying… there’s a lot of really awful gluten-free fried chicken out there. NO MORE!
THE BEST GLUTEN FREE FRIED CHICKEN
Much like with the rest of the recipes in my Beyond Flour books, I looked at the flavours and properties of the various gluten-free flour alternatives out there, and combined them to come up with the BEST balance of flavour and texture … as well as behaviour.
“Behaviour” was an important consideration when developing this gluten free fried chicken recipe. I wanted a flour blend that tasted great, held together, and fried up to a golden, crisp coating.
The seasonings were chosen specifically for that gluten-free flour mix, and balances everything out well.
The resulting crispy gluten-free fried chicken is very flavourful, with the texture of a normal, wheat flour fried chicken. This is the real deal!
It holds together well, without holding onto excess grease. There’s no gummy feeling, or weird mouth feel.
It’s just a genuinely great fried chicken recipe – and one that passes very well for a “normal” fried, coated chicken.
You can absolutely serve this crispy chicken to the entire family, guests, etc without worry!
Note: The development of this recipe also spawned my Best Coleslaw Recipe EVER – as pictured here.
Bob’s Red Mill Gluten Free Sweet White Sorghum Flour, 22-ounce (Pack of 4)
There are a few things you’ll need to make this recipe.
Let’s start with the easiest piece of equipment you’ll need – an Instant Read Meat Thermometer.
The internal temperature matters, both for food safety and quality reasons. You’ll want to use one of these whether you’re deep frying, air frying, or baking this recipe.
If you don’t already have such a device, I highly recommend getting one!
GLUTEN FREE FRIED CHICKEN INGREDIENTS
This recipe makes about 10 chicken pieces, give or take. You can use whatever form of chicken – bone in or boneless – that you like.
We’ll generally go with bone in, skin on when we want actual “fried chicken”: chicken breast, chicken thighs, chicken drumsticks.. Even wings.
A whole chicken can be cut up into individual chicken parts, as an economical option.
Sometimes, we’ll use boneless, skinless when we’re looking to make gluten-free chicken fingers, etc.
The coating is where most of the ingredients list gets used. It may look involved, but it really does closely resemble coating made from wheat flour!
Like my other gluten-free recipes, I don’t use a premade all purpose flour for this recipe. My flour blend for this recipe uses:
- Corn Starch
- Millet Flour
- Sorghum Flour
- White Rice Flour
- Baking Powder
As well as spices :
Ground Black Pepper, Dried Sage, Paprika, Onion Powder, Garlic Powder, Sea Salt.
The egg mixture uses just 2 simple ingredients – Buttermilk and Large eggs. Couple notes on that:
Buttermilk is the best option, but you can substitute milk, either as-is, or with a little bit of fresh lemon juice added, to make your own buttermilk substitute.
If you need a dairy-free option, use coconut milk.
THE FRYING OIL
If you’re deep frying this recipe – I HIGHLY recommend it – you’ll want to use one of the vegetable oil options, like canola oil, corn oil, or sunflower oil. Peanut oil is another great option.
These are all great oils for frying – neutral flavours, high smoke point, low cost.
Olive oil is NOT appropriate for deep frying, but can be used as a spray if you’re baking or air frying these (more on that in a bit).
Coconut oil and avocado oil also aren’t great for deep frying, but work well as sprays for baking and use in the air fryer.
HOW TO MAKE GLUTEN-FREE FRIED CHICKEN
The full recipe is in the recipe card at the bottom of this post, this is the pictorial walk-through, with additional tips and information.
PREPARE THE CHICKEN
Arrange your pieces of chicken on a baking sheet (I line mine with parchment paper, for easy cleanup!). Pat dry with paper towels, season well with salt and place in the fridge – uncovered – for one hour.
- In one large bowl, whisk together eggs, buttermilk, and water, set aside.
- In a separate bowl – I’ll usually use a more shallow dish for this second bowl – whisk together dry ingredients until well combined.
- Lightly dredge all rested pieces of chicken in flour mixture, shaking excess mixture back into the bowl.
- Measure about 1 tablespoon of milk/egg mixture into the dry ingredients. Use your fingers to work the moisture into the dry mixture, creating some small lumps throughout.
- One piece of chicken at a time, dip chicken into buttermilk mixture – shaking off excess -and then dredge chicken in dry mixture. Press flour mixture firmly against the piece of chicken to adhere, arrange on a baking sheet.
- Repeat with remaining chicken.
- Once all chicken has been dipped and coated, allow to rest for 15 minutes.
FRY THE CHICKEN
- Heat oil 325 F (165 C) You can use a deep fryer, or a heavy pan.*****
- If not using a deep fryer, use a deep, heavy pot or large dutch oven, filled to at least 3″ deep.
- I’ll usually heat the oil over medium-high heat, then turn it down to medium heat – or lower – when the oil reaches temperature.*****
- Once oil reaches temperature, carefully place chicken in the hot oil, one piece of chicken at a time, avoiding splashing the oil.
- Fry chicken in batches until nicely golden brown and crispy, and the internal temperature of the chicken reaches 165 F.
(Note: Be sure that the internal temperature of each piece of chicken is safe. Larger pieces will take longer to come to the right temperature than smaller pieces
The cooking time will vary, but should take between 10-14 minutes, depending on the size/type of chicken pieces. Allow oil temperature to come back up between batches.
Transfer cooked chicken to a plate, wire rack, or pan lined with paper towels, to soak up excess oil.
Store any leftovers fried chicken in an airtight container – or on a plate covered with plastic wrap – in the fridge for a few days.
The best way to reheat is in an air fryer, but an oven or microwave will do if you don’t have one.
ALTERNATE COOKING INSTRUCTIONS
Not wanting to mess around with the deep frying process, or just want to use less oil? You can bake this “fried” chicken recipe, or use an air fryer. Here’s how:
BAKED GLUTEN FREE FRIED CHICKEN
After you’ve fully coated all of the chicken pieces, pre heat oven to 400, line a sheet pan – or two – with parchment paper, spray with pan spray or olive oil, or avocado oil.
Arrange coated chicken on the prepared baking sheet(s), spray generously with oil.
Bake for 40-50 minutes, or until internal temperature of the chicken pieces reaches 165 F.
AIR FRYER GLUTEN FREE FRIED CHICKEN
Air frying is the easiest way to get a good approximation of deep fried chicken, without all of the oil. It “fries” up more crisp than the baked version.
Once all of the chicken is coated and resting, preheat your air fryer to 400F.
Once heated, spray the air fryer basket with oil, and arrange breaded chicken pieces in a single layer, leaving a bit of space between each.
Air fry for about 20 minutes. About halfway through, re-spray the chicken, flip each piece, spray the new “top” side, and continue cooking.
Chicken is done when the internal temperature reaches 165 F.
GLUTEN-FREE FRIED CHICKEN VARIATIONS
This recipe is a great base recipe for making fried chicken, but can definitely be customized to your tastes. Here are a few ideas for you:
VARY THE FORMAT!
You can use this recipe to make gluten free chicken nuggets or chicken tenders!
I’ll usually skip the “add 1 tablespoon of wet mixture” step when making nuggets, though. Sometimes I’ll toss some sesame seeds in, for some added texture.
Just cut up some boneless skinless chicken breast into your choice of format – chunks for nuggets, long fingers for tenders – and follow the recipe for coating them.
You’ll need a shorter cooking time, so just keep an eye on it.
SPICE IT UP
- If you’d like a bit more kick, add some Cayenne Pepper, Chili Powder, Hatch Chile Powder, and/or Smoked Serrano Powder to the dry mix.
- Alternately, you can add some hot sauce to the wet mix.
- Serve with ranch dressing!
Health Benefits Of Rice Flour
You’ve probably heard about health benefits of rice flour. But what are the health benefits of rice flour? And does it have any side effects? Daphnie and I will tell you everything in this article. Rice flour is gluten free alternative to wheat flour and cornstarch. Rice flour is essentially the ground up rice grain. The thickening properties of it makes it an excellent substitute for wheat and cornstarch.
1- Gluten Free
Rice flour is free from gluten. Gluten sensitivity is a big problem and is associated with medical conditions such as Celiac disease. Gluten that enters your body from any dietary source generates an immune response as a result of gluten intolerance.
So, if you are suffering from a medical condition like this, rice flour can be a good option to go for.
2- Good for Liver
Using rice flour is good for your liver health!
The reason for this is the presence of choline. Choline is a compound essentially needed in your body. This key nutrient plays a role in the synthesis and transportation of lipids in the body thus, supports good liver health. So, the rice floor can support your liver health.
3- Rich in Fiber
Are you tired of constipation? Looking for more regulated bowel movements?
A high-fibre diet can be your answer. Rice flour can be one favourable option, to begin with. Fibre is good for your health for many reasons.
Further, according to research, dietary fibre is known to reduce the risk of cardiac diseases. Not only does it improve your digestive health but also helps to improve your cardiac health.
4- Excellent Exfoliant
Exfoliation is an essential part of any skincare routine.
A good exfoliating agent is needed to remove all the dead skin cells that might be stealing your natural glow. All thanks to many rice flour benefits for skin.
So, if you want brighter and clear skin in no time, start using rice flour in your routine. A rice flour mask can be a good idea, to begin with.
Take one spoon of rice flour and mix it with sugar powder and convert it into a facial mask. Apply it to your face, leave for another 15 minutes and then rinse with cold water.
5- No More Dark Circles
When used properly, rice flour is considered to be quite helpful in reducing the appearance of dark circles. The reason is its antioxidant properties coming from phytic acid that makes it lighten the darker skin around your eyes.
6- Good for Bones
Due to being rich in calcium, rice flour is considered healthy for your bones. Rice flour when combined with other dietary sources can help you to fulfil your daily calcium requirements.