Finger-lickin’ good gluten-free crispy fried chicken

Crispy skin is a must when it comes to fried chicken, and this is the perfect gluten-free version, using finger-lickin’ good chicken wings.

Fried chicken… It doesn’t get more comfort food than that, does it? The trick to getting nice, crispy fried chicken skin is a flour coating, but we don’t want our gluten-free friends thinking they have to miss out.

This gluten-free version uses a gluten-free baking flour mix and still gets perfectly crispy results. Don’t skip out on the lemon dip — it’s the perfect lemony tang to go with the spicy wings.

Gluten-free crispy fried chicken with lemon-yogurt dip recipe

Serves 4

Ingredients:

• 3 pounds chicken wings (any other cut of chicken will work too)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 2/3 cup gluten-free baking flour
• Oil, for frying
• 1/2 cup plain yogurt
• Juice of 1 lemon
• 1 tablespoon chopped parsley
• 1 dill pickle, chopped (optional)

Directions:

1. In a small bowl, combine the spices, and mix them together.
2. Rinse and pat dry the chicken. Place it in a large bowl. Toss with the spices, cover, and refrigerate for 2 hours.
3. Remove the chicken from the refrigerator, and toss with the flour until well coated.
4. In a large pot or Dutch oven, heat enough frying oil so that it comes up the sides about 2 to 3 inches.
5. Once the oil is hot, add the chicken in batches. Do not overcrowd the pot. Fry for about 5 to 7 minutes per side, until golden and crispy.
6. Transfer to a paper towel-lined rack to drain.
7. In a small bowl, mix together the yogurt, lemon juice, parsley and chopped pickle (optional, but the pickle gives the sauce a nice dill tang), and serve with the hot chicken.

More fried chicken recipes

An Asian twist on fried chicken
Red velvet fried chicken
Oven-fried chicken drumsticks