Gluten-Free & Dairy-Free Buttermilk Fried Chicken

Gluten-Free Fried Chicken | The Foodie Eats

Gluten-Free & Dairy-Free Buttermilk Fried Chicken

This delicious gluten-free and dairy-free buttermilk fried chicken is irresistible!

Course Main Course

Cuisine Southern

Prep Time 20

Cook Time 30

Buttermilk Rest, Marinating and Cooling Time 2 20

Total Time 3 10

Servings

Calories 1370kcal

Author Gary White

Ingredients

4 lbs. chicken pieces
3 ¾ cups soy milk
¼ cup lemon juice
3 Tbsp. sea salt divided
1 tsp. black pepper divided
2 cups gluten-free flour
1 Tbsp. paprika
2 quarts canola oil

Instructions

Make dairy-free buttermilk - Mix together lemon juice, soy milk, 2 Tbsp. salt, ½ tsp. pepper; let sit for 10 minutes.
After 10 minutes - in a large bowl, add buttermilk and all chicken pieces and allow to marinate for at least 2 hours in the refrigerator, mixing a few times.
Take a brown paper bag (or double bag plastic bags) - add flour, 1 Tbsp. salt, ½ tsp. pepper, and paprika. Mix well!
Add chicken to bag (in 3 or 4 piece batches) and toss well until fully coated. Place chicken on a sheet of parchment paper and allow to sit until coating has a paste-like consistency.
Heat oil to 400F in electric skillet until hot. Add as many pieces as skillet can hold. Then once back up to temp, reduce heat to 350F and cook (turning occasionally) until crispy and golden brown on all sides. About 30 minutes.
Remove chicken onto paper towels and allow to drain and cool for about 10 minutes. Then, if needed, transfer to a warm oven.
Serve and enjoy!

Notes

Timing: The displayed 3 hours 10 minutes includes the 10-minute buttermilk rest, 2-hour minimum marinade, and 10-minute cooling period. The coating must also sit until paste-like; that variable time is additional.

Nutrition