Gluten-Free KFC Copycat Fried Chicken

Have you ever craved that unmistakable taste and crispy texture of KFC’s fried chicken, only to realize that going gluten-free meant giving up on that indulgence? Ten years ago, when I had to adopt a gluten-free diet, I faced the same dilemma. As a lover of fried chicken, the thought of never being able to enjoy KFC’s signature flavor again was disheartening.

Determined not to let dietary restrictions stand in the way of my favorite comfort food, I embarked on a mission to recreate the iconic KFC fried chicken experience at home. Little did I know that this journey would lead me to uncover the real secret behind KFC’s legendary recipe: MSG. Armed with this knowledge and a passion for culinary experimentation, I set out to craft a gluten-free version of KFC’s famous 11 herbs and spices blend.

So, in my never-ending quest for the holy grail of gluten-free fried chicken, (and after having run out of my homemade flour blend) I went full-on food explorer, diving deep into the world of flour blends. And guess what? After a lot of frying and tasting (the best part, obviously), I stumbled upon a game-changer: gluten-free flour blends packing some serious punch with xanthan gum. With each experiment, I refined my technique, flour selection and spice selections, learning from both successes and failures, until I finally achieved a gluten-free fried chicken that surpassed my expectations. This journey taught me the importance of store bought Gluten Free flour blend selection and the impact it has on the final outcome.

These xanthan gum-packed blends? They’re the real MVPs. They stick to the chicken like glue, giving you that smooth, even coating you crave. And the crunch? Oh, it’s back in full force, thanks to xanthan gum. Plus, bite into your fried chicken, and you’re greeted with juicy, tender goodness – no dry, chewy disappointments here. And let’s talk looks – every piece comes out golden-brown perfection, like they belong on a food magazine cover. Long story short, these xanthan gum blends are the secret sauce to frying up some seriously tasty chicken that even KFC would be proud of!

For anyone who has ever succumbed to the temptation of KFC’s finger-licking goodness, you understand the allure of that perfectly seasoned, crispy-coated chicken. It’s a taste that lingers in your memory, drawing you back time and time again. With dedication and love, I poured my heart and soul into perfecting this recipe, determined to share the joy of gluten-free KFC-style fried chicken with fellow enthusiasts. So, roll up your sleeves and get ready to experience the magic of homemade gluten-free KFC copycat fried chicken like never before.

Gluten-Free KFC Copycat Fried Chicken

With dedication and love, I poured my heart and soul into perfecting this recipe, determined to share the joy of gluten-free KFC-style fried chicken with fellow enthusiasts. So, roll up your sleeves and get ready to experience the magic of homemade gluten-free KFC copycat fried chicken like never before.

Author: Rhonda Gillihan Courses: Dinner, Lunch

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Prep Time 15 mins Cook Time 20 mins Rest Time 24 hrs Total Time 24 hrs 35 mins Calories: 384 Best Season: Suitable throughout the year

Marinade

Servings

• 1 cup buttermilk

• 1 large egg (beaten)

• 1 whole chicken, cut into 8 pieces (approximately 4 pounds)

Dredge

• 2 cups Pillsbury Best Gluten Free All Purpose Flour Blend

• ¹⁄₂ tsp xanthum gum (omit if your blend already contains)

• 2 tsp salt

• 1 ¹⁄₂ tsp dried thyme leaves

• 1 ¹⁄₂ tsp dried basil leaves

• 1 tsp dried oregano leaves

• 1 tbsp celery salt

• 1 tbsp ground black pepper

• 1 tbsp ground yellow mustard

• 4 tbsp paprika

• 2 tbsp garlic salt

• 1 tbsp ground ginger

• 2 tbsp ground white pepper

• 3 tsp MSG-Monosodium Glutamate (optional)

For Frying

• Neutral oil for frying (canola or peanut oil)

Instructions

Marinate the Chicken:

1. In a large bowl, combine the buttermilk and beaten egg.

   Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated.

   Cover the bowl and refrigerate for at least 4 hours, or overnight, to marinate. I have found the best results come from an overnight marinating time.

Prepare the Flour Dredge:

1. In a shallow dish or large bowl, combine the gluten-free all-purpose flour, salt, dried thyme, dried basil, dried oregano, celery salt, ground black pepper, ground yellow mustard, paprika, garlic salt, ground ginger, ground white pepper, and MSG (if using).

   Mix the ingredients together until well combined.

Coat the Chicken:

1. Remove the marinated chicken pieces from the buttermilk mixture, allowing any excess liquid to drip off.

   Dredge each chicken piece in the seasoned flour mixture, ensuring they are evenly coated on all sides. Press the flour mixture onto the chicken to adhere.

Fry the Chicken:

1. In a large skillet or deep fryer, heat enough neutral oil to cover the chicken pieces to 350°F (175°C).

   Carefully add the breaded chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.

   Fry the chicken for about 15-20 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).

   Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

Serve and Enjoy:

1. Serve the gluten-free KFC copycat fried chicken hot with your favorite sides such as mashed potatoes, coleslaw, cornbread, or biscuits.

Nutrition Facts

Serving Size 3.5 oz

Servings 4.01

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Amount Per Serving

Calories 384kcal

Calories from Fat 73kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 6.72g34%

Trans Fat 0.17g

Cholesterol 82mg28%

Sodium 1040mg44%

Potassium 244mg7%

Total Carbohydrate 18.8g7%

Protein 14.2g29%

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Vitamin A 66 IU

Calcium 117 mg

Iron 0.88 mg

Vitamin E 1.2 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keeping Chicken Warm: To keep the cooked chicken warm while frying the remaining batches, preheat your oven to its lowest setting (usually around 200°F or 95°C). Place the cooked chicken on a  wire rack set over a baking sheet lined with parchment paper and transfer it to the preheated oven. This will help maintain the crispy texture of the coating and keep the chicken warm until ready to serve. Alternatively, you can cover the cooked chicken loosely with aluminum foil while frying the remaining batches. Avoid covering the chicken too tightly, as this can trap steam and make the coating soggy.

Recommendation:

I love cooking with cast iron! My favorite cast iron dutch oven is the Lodge 5 Quart Pre-Seasoned Cast Iron Double Dutch Oven with Lid. This is a fabulous 2 in 1 cast iron set because the lid doubles as a 10.25 cast iron grill pan. It provides even heating and be used to sear, sauté, simmer, bake, broil, braise, roast, fry, or grill. It is great to use the lid for frying and the dutch oven can double its use by adding 2 inches of oil in it and use in lieu of a deep fryer. This cast iron set can be used in the Oven, on the Stove, on the Grill or over the Campfire. I really get more uses out of this set than just making soup! Trust me, you will not be disappointed!

Keywords: gluten free, fried chicken, kfc fried chicken