Crispy and Mouth-Watering Gluten Free Fried Chicken Recipe
I can’t think of anything more delicious and comforting than a plate of golden fried chicken. It’s crispy on the outside, juicy on the inside, and it’s always a hit with everyone, young or old. But if you’re looking for a gluten-free version that’s equally tasty and easy to make, I’ve got just the recipe for you. Laurie Colwin’s Gluten-Free Fried Chicken Recipe is a game-changer!
Laurie Colwin was a beloved food writer whose books and articles were full of heart-warming stories and delicious recipes that celebrated home cooking. Her recipe for gluten-free fried chicken is a classic among her fans and has been widely acclaimed as one of the best out there. It’s simple, straightforward, calls for easy-to-find ingredients, and most importantly, it delivers unbeatable flavor and crunch every time.
What’s even better about this recipe is that it doesn’t require any complicated breading stations, multiple dips, or overnight marination. You can have your gluten-free fried chicken on the table in under an hour with minimal prep time. Whether you’re entertaining family and friends or just craving some comfort food, Laurie Colwin’s Gluten-Free Fried Chicken Recipe won’t disappoint. So gear up and let’s get frying!
Why You’ll Love This Recipe
Do you have a gluten intolerance but can’t resist the juicy deliciousness of fried chicken? Look no further because I have the perfect recipe for you – Laurie Colwin’s gluten-free fried chicken.
Now, I know what you’re thinking. Can gluten-free flour actually make crispy and flavorful fried chicken? The answer is YES! With a combination of chickpea flour, quinoa flour, xanthan gum, and spices such as cayenne and fresh ground black pepper, this recipe delivers a scrumptious taste and perfect texture that is sure to please even the pickiest eaters.
Not only is this recipe gluten-free, it’s also dairy-free, making it an excellent choice for individuals with lactose intolerance or dairy allergies. Plus, by using milk alternatives like water or almond milk, the recipe becomes vegan-friendly too!
But wait there’s more! This recipe doesn’t require deep frying the chicken in oil. Instead, baking powder is used to create an even coating that results in crispy chicken without all the added oil. That means it’s healthier than traditional fried chicken recipes while still retaining its rich flavor.
This recipe originated from renowned food writer Laurie Colwin who was famous for her simple yet mouth-watering recipes. Her use of basic ingredients transformed into delicious meals has resulted in many of her recipes becoming food staples around the world. This gluten-free fried chicken recipe is one that stands out amongst her creations and is sure to become a favorite in your household.
In summary, this Laurie Colwin gluten-free fried chicken recipe is both delicious and healthy – a rare combination when it comes to fried chicken. So why not give it a try? It’ll leave your taste buds jumping with happiness and your stomach feeling light after indulging in comfort food without any guilt.
Ingredient List
Here’s what you’ll need to gather for this Laurie Colwin’s Gluten-Free Fried Chicken Recipe. Do check the labels and make sure that you have just the right ingredients that are gluten-free.
– Dry Rub:
- 2 teaspoons of paprika
- 1 teaspoon of cayenne pepper
- 1 teaspoon of fresh ground black pepper
- 1 teaspoon of salt
- 1 teaspoon of baking powder
– Wet Mix:
- 1/2 cup of gluten-free flour (Bob’s Red Mill Gluten-Free Flour is a good one)
- 1/2 cup of chickpea flour
- 1/2 cup of quinoa flour
- 1/4 teaspoon of xanthan gum
- 1/4 teaspoon of baking powder
- 2 tablespoons of hot sauce
- 1 cup of milk
- 1 cup of water
– Chicken:
- 1 pound chicken cut into parts
- Oil for frying
The Recipe How-To
Now, let’s get to the good stuff. Are you ready to taste the best gluten-free fried chicken your taste buds have ever experienced? This recipe by Laurie Colwin will give you the crispy and scrumptious meal that you’ve been craving.
Here are the steps to prepare this recipe:
Step 1: Mix Dry Ingredients
Begin by mixing 1 cup of Bob’s Red Mill Gluten-Free Flour, 1 teaspoon of cayenne, 2 teaspoons of fresh ground black pepper, 2 teaspoons of salt, 2 teaspoons of baking powder, and ½ teaspoon of xanthan gum. Whisk together until all dry ingredients are well combined in a shallow dish.
Step 2: Prepare Wet Mixture
In another shallow dish, combine 1 cup of milk and 1 cup of water. Add up to 2 tablespoons of your favorite hot sauce for more heat, if desired.
Step 3: Coat Chicken in Flour Mix
Cut the chicken into parts or use chicken breasts if you prefer. Wash your hands and pat dry the chicken before dipping each part into the flour mixture until it is fully coated. Tap off any excess flour.
Step 4: Dip Chicken into Wet Mixture
Place each floured chicken piece in the milk mixture and submerge until fully coated. Allow any excess liquid to drip off.
Step 5: Coat Chicken in Flour Mix Again
Take your chicken out of the milk mixture and place once more in the flour mix, making sure each part is covered thoroughly. Shake any excess flour off.
Step 6: Fry Chicken
Heat vegetable oil (enough to cover at least half of each piece) in a large skillet over medium-high heat. Once oil is hot, add chicken pieces carefully, making sure not to overcrowd the pan. Fry each side for 8-10 minutes or until golden brown and crispy.
Step 7: Drain & Serve
Remove chicken from pan using tongs and place on paper towels to drain excess oil. Sprinkle with additional salt if desired, then serve hot.
Enjoy your gluten-free friend chicken with your choice of sides- salad, coleslaw, mashed potatoes, or polenta bake (If you want a terrific gluten-free pairing).
This recipe serves 4-6 people, so don’t worry about cooking extra food if you’re having guests over.
Good luck in the kitchen!
Substitutions and Variations
Are you feeling adventurous and want to switch things up a bit? Let’s talk about some substitutions and variations for Laurie Colwin’s gluten-free fried chicken recipe.
Firstly, if you prefer a milder taste, reduce or omit the cayenne pepper in the dry rub. Alternatively, if you’re feeling particularly daring, add a little bit more of it to give your chicken an extra kick. Additionally, if you don’t have access to fresh ground black pepper, pre-ground black pepper will work just fine.
As for the flour mixture, xanthan gum can be substituted with guar gum in equal proportions. If chickpea flour is not available, substitute it with soy flour or coconut flour. Similarly, quinoa flour can be swapped with hazelnut meal or almond flour.
For those who are lactose intolerant or prefer dairy-free options, any non-dairy milk of your choice can be used in place of regular milk. The recipe calls for hot sauce, but you can switch it up by using your favorite type of vinegar-based hot sauce or even a Sriracha sauce.
If you’re looking to make this recipe vegetarian or vegan-friendly, you can substitute the chicken with tofu cutlets or portobello mushrooms for a similar texture and flavor.
Dare to try some new variations with this tasty recipe! Keep experimenting and find out which taste and texture combination suits your preferences the best.
Serving and Pairing
Alright folks, the moment you’ve been waiting for has finally arrived! It’s time to grub down on some crispy, juicy, gluten-free fried chicken worthy of a food blogger like myself. Now, let’s talk about how we’re going to complement this southern-style dish.
First things first, sides are everything. I’m talking crisp green beans drizzled with garlic butter or creamy mashed potatoes smothered in rich gravy. You’ll want to go for something that will balance the savory and spicy flavors of your fried chicken. Another great option is a tangy coleslaw with a punch of cayenne pepper to contrast the warm and crunchy texture of your chicken.
If you want to keep things simple, nothing beats good old fashioned mac and cheese. The velvety cheese sauce pairs perfectly with the tender and moist chicken making for a classic comfort meal.
Now, let’s not forget about the drinks! A chilled bottle of beer or a bubbly glass of sparkling wine can elevate any meal, and this gluten-free fried chicken is no exception. Pair it with a bold cabernet sauvignon or a zesty sauvignon blanc to cut through the richness of your dish.
Last but not least, dessert! If you’re feeling adventurous, try adding some hot sauce to your ice cream or create your version of Laurie Colwin’s Nantucket Cranberry Pie from her book “Home Cooking.” It’s tart yet sweet flavors are perfect for rounding out this hearty meal.
So go ahead and treat yourself with the best gluten-free fried chicken recipe out there and make sure you have all the perfect pairings ready to enjoy every delectable bite!
Make-Ahead, Storing and Reheating
Listen up, folks! One of the best things about Laurie Colwin’s gluten-free fried chicken recipe is how well it makes ahead, stores, and reheats. It’s almost like this dish gets better with age – like a fine whiskey or a sharp cheddar.
Anyway, let’s get to the point. Once you’ve cooked up a batch of this finger-licking goodness, you can store it in an airtight container in the fridge for up to four days. When you’re ready to serve it up again, simply heat it in the oven at 350°F for 15-20 minutes or until it’s warmed through.
If you’re planning to make this recipe ahead of time for an event or party (which I highly recommend), you can still serve up some fried chicken that tastes as fresh as the moment it was cooked. All you need to do is keep your freshly fried chicken warm in a low-temp oven (around 200°F) until your guests come calling. You can even prepare dry rubs ahead of time and store them in separate containers for easy access when you’re ready to cook.
Finally, if you absolutely must freeze this magical dish (although I can’t imagine why), then be warned: the texture and flavors may differ slightly after thawing. Nevertheless, if you have leftovers, pop them in some plastic wrap or freezer bags and they’ll stay fresh for up to three months. Just remember to thaw them fully before reheating.
In summary, make-ahead and storing options make this gluten-free fried chicken recipe by Laurie Colwin even more delectable – hot or cold, served immediately or saved for later enjoyment. Trust me: stock up (and enjoy!) while you still can. And don’t forget to pair with some classic sides like coleslaw or mashed potatoes!
Tips for Perfect Results
You want your gluten-free fried chicken to be crispy, juicy and flavorful, just like Laurie Colwin intended it to be. Here are some tips to ensure you get the perfect results with this recipe:
1. Don’t skip the dry rub: Before coating the chicken in the batter, sprinkle it generously with a mixture of salt, cayenne, and fresh ground black pepper. This will add flavor to the meat and enhance the overall taste of the dish.
2. Adjust the batter consistency: Depending on your preference, you may want a thinner or thicker batter. If it’s too thin, add more flour; if it’s too thick, add more milk or water. The goal is to make sure that every piece of chicken is evenly coated but not drowning in batter.
3. Keep the oil temperature constant: Fried chicken requires hot oil for a crispy exterior and juicy interior. Use a thermometer to monitor the temperature and adjust the heat as needed to maintain a consistent frying temperature of 350-375°F. If the oil is too cold, the batter will absorb too much oil and become greasy; if it’s too hot, the chicken will burn on the outside before cooking through on the inside.
4. Don’t overcrowd the pan: Frying too many pieces at once will lower the temperature of the oil and result in soggy fried chicken. Fry no more than 3-4 pieces at a time, depending on their size, and keep them well-spaced in the pan.
5. Drain excess oil: To prevent your fried chicken from becoming greasy or soggy, use paper towels or a wire rack to drain off excess oil after frying. This will also help any remaining moisture evaporate and give you crispier chicken.
By following these simple tips, you’ll end up with delicious gluten-free fried chicken that rivals even Laurie Colwin’s beloved recipe. Enjoy!
FAQ
Before we wrap up this article on Laurie Colwin’s Gluten Free Fried Chicken Recipe, let’s take a moment to address some commonly asked questions. Whether you’re new to gluten-free cooking or a seasoned pro, there may be some queries that come to mind as you read through the recipe and its instructions. Fear not; we’ve got you covered with some helpful tips and answers to frequently asked questions about this delectable dish. So, without any further ado, let’s dive into the FAQ section!
What is the best gluten free flour for frying?
When it comes to frying, there are a variety of gluten free flour options to choose from. My personal favorite is the Bob’s Red Mill All Purpose Flour in the red bag, as it has a mix of flours including bean flour. This blend works especially well for savory dishes and is perfect to try out with this recipe for Gluten Free Chicken Fried Steak.
What can I use instead of flour for gluten free chicken?
When it comes to preparing deliciously savory dishes like crispy fried chicken or heavenly eggplant parmesan while maintaining a gluten-free lifestyle, it’s crucial to use the right flour. Among the top contenders for this task are Tapioca Starch, Cassava Flour, Bob’s Red Mill Gluten Free Flour Blend (found in the red label bag), and Gluten-Free Bisquick. For this particular recipe, I highly recommend utilizing the powerful gluten-free properties of Tapioca Starch.
How to make fried chicken Martha Stewart?
For this mouth-watering recipe, we will need 6 cups of nonfat buttermilk, ¼ cup plus 5 teaspoons of coarse salt, and â…“ cup of hot sauce (if you’d like to add some spice, Tabasco works great). Cut 2 chickens (around 2 to 3 pounds each) into 10 pieces each for frying. Additionally, prepare 3 cups of all-purpose flour, 1 tablespoon of freshly ground pepper, 1 ½ teaspoons of cayenne pepper, and 2 tablespoons of baking powder.
Does fried chicken have gluten?
If you have a gluten intolerance or allergy, it’s best to steer clear of fried foods like french fries, fried chicken, fried fish, and mozzarella sticks, as they typically contain gluten.
Bottom Line
In conclusion, Laurie Colwin’s gluten-free fried chicken recipe is a game-changer for anyone who needs to avoid gluten or dairy in their diet. With a quick and easy process, minimal ingredients, and a little bit of spice, this recipe promises to satisfy your cravings without sacrificing flavor, texture, and quality.
So why not give it a try? Whether you’re looking for a classic comfort food meal or want to impress your friends and family with your culinary skills, this recipe is sure to impress. With simple substitutions and variations, you can make this dish your own and enjoy it with your favorite sides or on top of a salad.
Thank you for reading this article, and I hope you feel inspired to cook up some delicious and nutritious gluten-free fried chicken at home. Don’t be afraid to experiment with different flavors and ingredients, and don’t forget to share your experience with us in the comments below. Happy cooking!
Laurie Colwin’s Gluten Free Fried Chicken Recipe
Ingredients
- 1 three pound chicken, cut into parts Cut breast into 4 small pieces
- 1 cup milk or 1 cup water
- 1 cup chickpea flour
- 1 cup quinoa flour (have had good luck using 2cups of Bob's Red Mill Gluten Free four.)
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne (optional but I recommend it.)
- 3 cups oil (for frying)
- light sesame oil, 1/2 a cup
Instructions
- Chicken pieces should be roughly the same size – this means that you should cut breasts into quarters. If you don’t quarter the breast, you’ll end up with large underdone pieces.
- The chicken should be put in a dish and covered with a little water or milk, which will help keep the flour on (I use water). Let the chicken stand at room temperature – it is a bad idea to put cold chicken into hot oil!
- Put the flour in a deep, wide bowl and season with salt, pepper, and optional smoked paprika and cayenne. Laurie recommends paprika because she adores paprika and feels it gives the chicken a smoky taste and beautiful color. You really must try the smoked paprika, you won't want to make this chicken any other way.
- Mix the chickpea flour, quinoa flour, xanthan gum, baking powder, salt, pepper, paprika, and cayenne in a bowl. Mix well and then sift together to make sure everything is completely distributed.
- Now, coat the chicken with the flour. To do this, lay a few pieces of chicken in the bowl and “pack the flour on a if you were a child making sand pies. Any excess flour should be packed between the layers. It’s important to make sure that every inch of chicken has a nice thick cover.”.
- Let the chicken sit while you work with the frying oil. Laurie says that many folks recommend frying chicken in Crisco, but she prefers Wesson oil with about one-quarter part light sesame oil mixed in, which gives the chicken “a wonderful taste and is worth the extra expense.” I just use peanut oil.
- The oil should come up to just under the halfway mark on your chicken fryer – say, about 1 to 1-1/2 inches deep. Over a medium flame, heat the oil to 360°F (182°C) (or until a piece of bread on a skewer fries as soon as you dip it on).
- Carefully slip into the oil as many pieces as will fit in the pan. Laurie says that the rule is to crowd the pan a bit. Turn the heat down to medium-low and cover the pan. She says, “the idea of covering frying chicken makes many people squeal, but it is the only correct method. It gets the chicken cooked through.” Ed. note: don’t mess with your chicken while it’s cooking. Poking and prodding will knock off your coating… so just let it alone!
- The chicken must be just done to that it is crispy but still juicy. She recommends about six minutes per side, turning only once. Dark meat will take a little longer, and use a sharp form to test the chicken to see if it’s done – when the chicken just slips off the fork, it is done inside.
- Take off the lid and turn up the heat to medium-high. Fry the chicken until it is “the color of Colonial pine stain – a dark honey color.”.
- Remove the chicken from the oil and set it on a platter, then put the platter in the oven. If your oven has a gas pilot light, that should be enough heat. If you have an electric oven, flip it on ahead of time to the lowest setting and turn it off after two minutes. Let the chicken sit until it has cooled to a warm temperature. She doesn’t specify how long, though I let mine sit for at least half an hour.
- At this point, she says “You have now made the perfect fried chicken,” and that every time you make this recipe it will get even better.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found