Summer’s certainly a great time to barbecue, but there are plenty of other warm weather favorites that don’t require firing up the grill. Plus, after dealing with summer’s sweltering heat, you’ll be happy to cook indoors. This fried chicken recipe can be made without breaking a sweat in the comfort of your home. It takes a bit of effort, but the crispy-on-the-outside, tender-on-the-inside strips you’ll end up with make it all worth it. Bonus? They’re gluten-free!
Gluten-Free Fried Chicken
Recipe courtesy of Sarena Shasteen
Ingredients
2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
4 boneless, skinless chicken breast
2 tsp. salt, plus more to season chicken
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. black pepper, freshly ground, plus more to season chicken
2 eggs
¾ cup + ½ cup almond milk
2 Tbsp. apple cider vinegar
Peanut oil, for frying
Directions
- Cover chicken with plastic paper and place on a cutting board. Pound each until thin and tender.
- In a large, shallow bowl, combine ¾ almond milk and apple cider vinegar. Add chicken to bowl and let soak for at least 2 hours, flipping over a few times. Chicken can soak overnight, if necessary.
- In an electric skillet or fryer, heat enough peanut oil to cover chicken to 350 degrees.
- Slice chicken into strips or cut in half and toss with salt and pepper.
- In a large bowl, combine flour, salt, garlic powder, onion powder and pepper. Set aside.
- In a small bowl, whisk together ½ cup almond milk and eggs. Set bowl next to flour bowl.
- Place each piece of chicken in flour, then into egg mixture and back to flour. Make sure each piece is evenly coated.
- Once each piece is coated, add chicken to hot oil. Cook for 15-25 minutes, until an instant-read thermometer reads 180 degrees, flipping once halfway through cooking.
- Once cooked, place chicken on a plate lined with a paper towel to remove excess oil. Let sit for 5-10 minutes before serving.