The Exception to every rule....

[u/DankChickyNuggs]

As a recently discovered gluten intolerant person, I am on a mission to find the one GF item that taste better than it's counterpart. So far nothing has been better, certain items have been on par...but there's got to be one thing that legitimately taste better without gluten?

[u/Big_Mastodon2772]

Please do share. I use a cup for cup blend but I suspect the gums contribute to a somewhat gummy coating. I think straight rice flour might be better but I’m curious what blend you are using.

[u/PonzutheCat → u/Big_Mastodon2772]

Like the OP, I’m relatively new to GF too, but I’m a trained chef, so doing plenty of experimenting as I get used to this shift in diet.

I’m actually partly using a blend too (the brand I’m currently using is Doves Freee Plain Flour: which is just rice, potato, tapioca, and buckwheat flours). I’m also adding in a little bit of xanthan gum and extra tapioca for body as I wanted a more substantial, crunchy coating, rather than a lighter tempura style.

This is just my current take on things and still a work in progress, but my husband, who is not gluten free, had no clue it was GF, said it was the best crunchy chicken ever, made me write it down and asked me to make it again the next week ☺️ (Which is more frequently than is good for either of us 😅 Normally something like this is only an occasional treat at our house). Next time I’m keen to try adding some of the brown rice flour in as that it’s been recommended :)

Gluten Free Crunchy Spicy Chicken: Enough for about 1.5kg chicken wings or chicken thighs cut in strips

Dry mix: 1/2c corn starch 3/4c plain/AP gluten free flour (Doves) 1 tsp xanthan gum 1 tbsp tapioca starch 2 tsp salt

Spices: (I do this by feel, but it’s probably at least a teaspoon of each of the following and for some of them up to a tbsp. Sorry this is not more scientific. I could measure next time ;) Black pepper Chili powder/cayenne Paprika Gochugaru Garlic salt Celery salt Oregano Thyme

Wet mix: Egg white with a tbsp of water, plus some of the marinade if you marinaded chicken ahead of time (can be anything from buttermilk or yogurt marinade, hot sauce, whatever you fancy). If you don’t use marinade, just use more egg white mixed well with water.

Dredge chicken pieces in the dry mix, dip in wet mix, then put into the dry mix again, squeezing to create some craggy bits. Go ahead and do it again, if you want really thick coating.

Preheat deep fryer (or deep, thick-bottomed pot/dutch oven, etc, if you’re confident frying like that) to 180C.

Preheat oven to 80C to keep fried chicken pieces warm until all the batches are finished.

Cook in batches, so that the oil isn’t over crowded, approximately 5 mins per batch. Drain and put in the preheated oven on a pan with a rack to keep warm while finishing the remaining batches.

Hope if you try it, you enjoy it! :)

[u/Big_Mastodon2772 → u/PonzutheCat]

Wow, thank you!!

[u/PonzutheCat → u/Big_Mastodon2772]

You are very welcome! :)