Gluten Free Copycat KFC
This tastes so close to the real deal Kentucky fried chicken - except gluten and dairy free. But still crunchy and delicious. The chicken is made extra moist by soaking it in brine before cooking.
Servings: 4
Ingredients
- 2 lbs chicken - bone in, skin on (approx. one whole chicken, cut into pieces)
- 3 tbsp salt (for brine)
- 2 cups gluten free flour*
- 2 tbsp arrowroot flour
- 2 tsp salt
- 1/2 tsp dried thyme
- 2 tsp Italian seasoning
- 1 tbsp celery salt
- 1 tbsp dry mustard powder
- 4 tbsp paprika
- 2 tbsp garlic salt
- 1 tbsp ground ginger
- 3 tbsp black pepper
- oil for frying (I recommend canola or avocado)
Instructions
Prep Chicken
- Brine the chicken- in a large bowl place the chicken and cover with water. Add 3 tbsp salt and mix. Let this sit while you prepare the other ingredients (the longer it sits the better, I recommend at least 30 mins)
Prepare the Seasoning Mix
- In a large shallow dish mix the gluten free flour and arrowroot flour with the remaining herbs and spices.
Fry the Chicken
- Strain the chicken and coat each piece with the seasoned flour. Let this sit for a few minutes while you heat the oil.
- Heat a large frying pan on medium heat. Add enough oil to coat the bottom of the pan with at least 1 cm (about 1/2 inch) of oil.
- Carefully place the coated chicken pieces into the hot pan, making sure the pieces are not touching.
- Cook on medium, turning occasionally till the thickest part of the chicken registers at 165° Fahrenheit (75° Celsius) (about 10 mins).
Notes
*For a gluten full version use plain white flour and skip the arrowroot flour.