Whether you’ve been afflicted by the beastly curse of gluten intolerance, or if you’ve just decided to cut back on your gluten intake, there are probably a lot of food favourites that you’re missing sorely. That’s why we’ve put on our investigative caps and unearthed a recipe for gluten-free KFC Chicken.
We’re not sure what it is about The Colonel’s fried fare that has a strange cuckhold on us, but truly nothing hits with the same intensity. The crispy skin, the secret blend of perfectly married spices, it just keeps us coming back.
So without further ado, here is a recipe for gluten-free KFC chicken, as inspired by Gluten Free On A Shoestring.
The batter:
1 cup of plain yogurt OR buttermilk
2 cups gum-free gluten-free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour)
1 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
3 tablespoons (36 g) sugar
1 tablespoon mustard powder
The rest:
Neutral oil, for frying (most recipes we’ve seen recommend peanut oil)
1.8kg of chicken
The process:
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- Leave ample time to marinate your chicken, it makes a world of difference. In a large, zip-top bag or bowl, submerge and coat your chicken parts in the buttermilk and yogurt, so that the meat is completely covered. If using a zip lock back, squeeze out all the air before sealing. If using a bowl, cover the bowl tightly with plastic wrap. Refrigerate for at least 4 hours.
- Once the chicken has finished marinating (or whilst you’re waiting) place the flour blend, pepper, salt, paprika, oregano, mustard powder, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, in a bowl and whisk that shit up baby!
- Transfer the dry spice mix into a zip lock bag and prepare a baking sheet lined with parchment paper.
- Remove the chicken parts from the marinade and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully.
- Allow the coated chicken to rest at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will ensure to the chicken during frying.
- While the chicken is sitting, prepare the frying oil. Place about 3-inches of frying oil in a large, heavy-bottom pot or fryer. Over medium-high heat. Bring the oil temperature to 180° celsius.
- Place the coated chicken parts in the hot oil, taking care not to crowd. To prevent the chicken from sticking to the bottom of the pot, let the chicken pieces seal by holding each piece with tongs just above the bottom for about a minute.
- Fry until golden brown all over, about 7 minutes on each side. Turn the heat down to bring the oil temperature to 160°C and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 73°C
Bon appetite!
