Gluten-free breaded fried chicken

Votes: 2

Time:
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 24
Calories 345, total fat 15 G., saturated fats 3 G., proteins 15 G., carbohydrates 37 G., fiber 1 G., cholesterol 56 mg, sodium 350 mg, sugar 2 G.

Before frying, the chicken pieces are dipped in spiced sour milk and coated with a special gluten-free breading mixture. You can easily make it by mixing millet flour, gluten-free rice flour, and potato starch. This mixture makes quite a bit and will last you several times. The chicken is fried until crispy in a frying pan, then finished in the oven, resulting in a crispy outside and juicy inside. To avoid overcooking the tender chicken breast, we recommend using a meat thermometer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 liter of sour milk or kefir
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
560 g gluten-free flour mix, recipe below
1 tbsp. l. smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken drumsticks
2 chicken wings
0.5 cups rapeseed oil (canola) or other vegetable oil

Gluten-free flour mix

400 g of millet flour
300 g sweet (glutinous) rice flour
300 g potato starch

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preparation:

Preheat oven to 230°C. Line a baking sheet with parchment paper.
Batter:

Combine the sour milk, paprika, garlic, and onion powder in a bowl. Add a pinch of salt and black pepper and stir.

Flour:

In a bowl, combine a pinch of salt and black pepper, add flour and smoked paprika.
Chicken:

Place a large cast-iron skillet over medium heat. While the skillet is heating, place the chicken, bowl with the batter, and seasoned flour on the counter. Pour the oil into the heated skillet.
Frying:

When the oil reaches 190°C (350°F), dip the chicken piece in the batter. Shake off any excess. Dredge the chicken in the flour mixture to coat evenly. Place the chicken in the hot oil. Repeat with all the chicken pieces.
Don't overcrowd the pan. Fry in batches if necessary.
Turn the chicken pieces over when they are nicely browned on the bottom. When both sides are browned, place the chicken on the prepared baking sheet.
Bake:

Once the chicken is browned and placed on a baking sheet, place the baking sheet in the oven. Roast the chicken until the internal temperature of the legs reaches 185°F (85°C) and the breast reaches 155°F (68°C).
Gluten-free flour mix:

Pour all the flour into a large container. Large plastic containers are available in the restaurant supply section and are suitable for this purpose. A large glass jar will also work. Shake the container until all the flour is combined and uniform in color.