When it comes to certain specific foods, my husband has a “gluten-free intolerance”. Deep fried chicken is one of them.
There’s gluten and egg whites in this one. But just because we can’t eat them doesn’t mean we can’t make them for those who can!
For a gluten-free, egg-free & dairy-free crispy fried chicken recipe, check out Chicken Karaage aka Japanese Fried Popcorn Chicken.
INGREDIENTS (makes 4 pieces):
- 2 chicken leg quarters
- 180 mL cold water
- 80g all purpose flour
- 40g white rice flour
- 30g tapioca starch
- Egg white from 1 large egg
- 1 tsp salt
- 1/4 tsp salt
- ~200g all purpose flour for coating (maybe more maybe less dependingbon size of your chicken legs)
- Canola oil or any neutral flavor high smoke point oil.
- Using a fork, prick holes on the non skin side of the chicken leg quarters.
- Separate each chicken quarter into its drumstick and thigh with a knife. The thigh from a chicken leg contains the back bone (which we want) which the pre cut thighs don’t have.
- Marinate the 4 chicken pieces with 1 tsp salt for at least 5 mins in the fridge (covered with wrap).
- In a mixing bowl, whisk all purpose flour, rice flour, tapioca starch and 1/4 tsp salt.
- Add egg white and cold water into the dry mixture. Mix well until it resembles a pancake mix. Don’t over mix. This is the wet batter.
- In another dish large enough to dip the chicken – add 200g of all purpose flour. You can add more flour later if you need to. This is the dry batter.
- Add canola oil into a pot until it covers ~ 3 inches high.
- Heat oil until it reaches 350F/177C. I strongly recommend using a food thermometer.
- When oil reaches 350F/177C, adjust heat so it maintains its heat at this temperature.
- Take the first piece. Dip and coat it in the wet batter.
- Then place it into the dry batter dish. Shake the dish left and right to coat the bottom side. Then use hands or a spoon to cover the top and sides with more dry batter. Ensure it is well coated.
- Shake off excess flour.
- Add battered chicken into the pot skin side up.
- Deep fry 3 mins each side until a faint golden brown and crispy exterior (we will fry again later).
- Place chicken on a rack.
- Repeat steps 10 to 15 for the other chicken pieces.
- Then, deep fry the the first fried chicken again for another 3 mins per side or until skin is golden brown + internal chicken temperature reaches 165F/75C – fully cooked.
- If – the chicken has reached its desired color but internal temp is under 165F/75C – don’t worry. Just transfer to a oven safe baking rack over a baking tray. Then bake it in a preheated oven at 425F/220C.
- Repeat steps 17 and 18 for the other chicken pieces.
- Ready to serve!
Note: I deep fry the chicken pieces one by one due to personal preference. If you have a larger pot or dutch oven pot that can accommodate more chicken pieces, you can deep fry more pieces at a time (you will have to use more oil for 3 inches as well).