Rejoice! Gluten-free Fried Chicken
For a Southern gal, flipping some of my most treasured hand-me-down recipes to gluten-free has been a priority. Biscuits, breads and desserts, of course, had to get a makeover. But first on my list was one of the family’s favorites: Fried chicken.
I work hard to create healthy meals each day, so fried chicken isn’t one of our regular menu items. But that makes it all the more special when we have it. So, it was of extreme importance to work up a gluten-free version.
Twinkle’s Gluten-Free Southern Fried Chicken Tenders
- 1 lb. chicken strips
- 1 tsp. sea salt
- 1 tbs. fresh ground pepper
- 1 tsp. teaspoon paprika
- 4 cups buttermilk (or your favorite dairy-free alternative)
- 2 cups gluten-free all-purpose flour mix
- 1 cup crushed gluten-free tortilla chips
- 1 cup vegetable oil
- Iron skillet
- Cooling rack
- Sheet pan
- Paper towels
Wash and rinse chicken tenders and soak in buttermilk while prepping your oil and flour mixture.
In a large bowl, mix your crushed tortillas and gluten-free flour mix, salt, pepper and paprika together with a whisk.
Set up your wire cooling rack on the sheet pan on one side of your stove. This is where you’ll transfer your tenders when they are ready to take out of your hot oil.
Line the pan with a paper towel to catch the extra oil.
Take your tenders out of the buttermilk 2-3 at a time and dredge through your flour mixture.
Once the tenders have browned where it begins creeping up on the other side, flip over.
You’ll want to watch them carefully so the underside doesn’t burn. Let them fry on the other side for about 5 minutes.
Repeat until all tenders are done, making sure to scoop out any crusty crumbs from the oil.
Serve with gluten-free cornbread, greens and black-eyed peas.