Crispy gluten-free KFC-like chicken
CRISPY GLUTEN-FREE KFC-LIKE CHICKEN
When cravings for crispy, finger-licking good fried chicken strike, it's time to bring the magic of your kitchen to life! Imagine the delight of enjoying oven-roasted gluten-free chicken that tastes just like the ones you'd find at KFC but with a healthier twist. This CRISPY GLUTEN-FREE KFC-LIKE CHICKEN recipe will take your taste buds on a tantalizing journey right in the comfort of your home, all while keeping your dietary preferences in mind. So gather your ingredients, preheat your oven, and get ready to savor the joy of oven-roasted gluten-free chicken pieces that are crispy, flavorful, and simply irresistible!In a large bowl, whisk together the buttermilk and eggs. Add the chicken parts, fully cover both sides with marinade, cover the bowl with plastic wrap, and refrigerate for about 30 minutes. This step ensures the chicken becomes tender and moist.While the chicken is marinating, add paprika, garlic powder, basil, celery salt, mustard powder, ground ginger, onion powder, thyme, and oregano to a spice grinder and process until finely ground. Combine the arrowroot flour, pork rind crumbs, salt and black pepper, and the ground spices and mix well.Preheat your oven to 400°F. Place a wire rack on a baking sheet and set aside.Remove the marinated chicken pieces from the bowl, allowing any excess marinade to drip off, and pat dry. Roll each chicken piece in the spice mixture, one by one, pressing gently to adhere the coating evenly.Heat up enough olive oil to thinly cover the entire frying pan over medium heat. Make sure the oil is heated and quickly shallow-fry the chicken in batches for 30 seconds per side to seal the coating so there are no floury patches left. Flip over and add more oil to the pan if the pan is looking dry. Don't try to cook the chicken to get golden and crispy yet.Place the fried chicken pieces on the wire rack-fitted baking sheet. This allows hot air to circulate around the chicken, ensuring even cooking and a crispy exterior. Roast the chicken in the preheated oven for about 30–35 minutes, or until the internal temperature reaches 400°F and the coating turns a beautiful golden brown color. Once the chicken pieces are cooked to perfection—golden, crispy, and cooked through—remove them from the oven and let them rest for a few minutes to seal the juices.Serve your chicken pieces with your favorite sides—fresh garden salad, coleslaw, roasted vegetables, or oven-baked potatoes—the choice is yours!Finger-licking good! Bon appetite, your fork is waiting!
Equipment
- 1 spice grinder
- 1 wire rack-fitted baking sheet
Ingredients
MARINATE
- 2 lbs chicken pieces, skin on you can use legs, wings, thighs, and breasts
- 1 cup buttermilk
- 1 egg beaten
COATING
- 1 cups arrowroot flour
- ½ cup pork rind crumbs
- 1 tsp salt
- 1 tsp pepper
- 2 TBSP paprika
- 1 tsp ground thyme
- 1 tsp basil
- ½ tsp oregano
- 1 tsp celery salt
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp onion powder
- olive oil/ ghee/ tallow for frying
Instructions
- Preheat your oven to 400°F. Place a wire rack on a baking sheet and set aside.
- Whisk the eggs and the buttermilk together in a large bowl. Place the chicken pieces in the buttermilk mixture, fully cover both sides with marinade, cover the bowl with plastic wrap, and soak the chicken for 30 minutes in the fridge. This step ensures the chicken becomes tender and moist.
- While the chicken is marinating, add paprika, garlic powder, basil, celery salt, mustard powder, ground ginger, onion powder, thyme, and oregano to a spice grinder and process until finely ground. Combine the arrowroot flour, pork rind crumbs, salt and black pepper, and the ground spices and mix well.
- Remove the chicken from the buttermilk, shake off the excess, and pat dry. Put each chicken piece into the spice and flour mixture, roll to fully and evenly coat both sides, pressing gently to adhere the coating evenly, then shake off excess flour.
- Heat up enough olive oil to thinly cover the entire frying pan over medium heat. Make sure the oil is heated and quickly shallow-fry the chicken in batches for 30 seconds per side to seal the coating so there are no floury patches left. Flip over and add more oil to the pan if the pan is looking dry. Don't try to cook the chicken to get golden and crispy yet.
- Place the fried chicken pieces on the wire rack-fitted baking sheet. This allows hot air to circulate around the chicken, ensuring even cooking and a crispy exterior. Roast the chicken in the preheated oven for about 30–35 minutes, or until the internal temperature reaches 400°F and the coating turns a beautiful golden brown color. Once the chicken pieces are cooked to perfection—golden, crispy, and cooked through—remove them from the oven and let them rest for a few minutes to seal the juices.
Nutrition
Serving: 1servingCalories: 332kcalProtein: 29gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 116mgSodium: 108mgPotassium: 291mgVitamin A: 216IUVitamin C: 2mgCalcium: 17mgIron: 1mg
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