GF Jules Recipe: Fried Chicken

Growing up in Freehold, NJ, my parents would sometimes treat us to Chicken Holiday. I assume you’ve never heard of it. Think KFC. I remember ‘the bucket’ of chicken and my 3 brothers and I basically devouring it in seconds. Ok…fine…maybe minutes. Ah the memories. Want to recapture some of your fried chicken memories? Jules to the rescue.

Fried Chicken

This homemade gluten-free Fried Chicken Recipe makes enjoying this comfort food possible anytime you crave this classic southern dish! gfJules Flour makes it crispy and delish!

Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Servings: 4

INGREDIENTS

• 1 pound boneless, skinless chicken thighs
• 1 cup milk or dairy-free milk
• 1 Tablespoon lemon juice
• 1 (135) cup (grams) gfJules Gluten Free All Purpose Flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon oregano, dried
• 32-48 ounces high heat cooking oil like avocado oil, sunflower oil, or other vegetable oilmelted (or vegetable shortening or butter, melted)
• 1/2 cup apple cider

INSTRUCTIONS

1. Whisk together the milk and lemon juice in a large flat-bottom glass container. Let it set for 5 minutes to curdle./li>
2. Add the chicken thighs into the milk. Cover with an airtight lid and allow the thighs to marinate for at least 4 hours or overnight./li>
3. In a shallow bowl, whisk together the flour, onion powder, garlic powder, salt, paprika, and oregano./li>
4. Pour oil into a deep saucepan, filling to at least 2-3 inches of oil. Heat the oil on the stovetop until it reaches 350°F./li>
5. Using tongs, take each chicken thigh from the milk mixture and dredge through the flour mixture. Thoroughly coat each chicken thigh with the flour mixture./li>
6. Transfer 2-3 thighs into the hot oil at a time, taking care not to overcrowd your saucepan. The temperature of the oil will go down when the chicken is added, but try to maintain as close to 350°F as possible throughout the process./li>
7. Allow the chicken to fry on each side for 6-7 minutes, flipping with tongs so both sides get equal time in the hot oil. The internal temperature of the chicken should be 165°F. Be careful of hot oil splatters!/li>
8. Remove the fried chicken from the pan and onto a cooling rack or a plate lined with paper towels. Repeat with the remaining coated chicken thighs./li>
9. Serve fresh and warm for optimum crunchiness. Store leftovers in an airtight container in the fridge and re-heat in an air fryer or oven, not microwave.

Link to full recipe on Jules’ site.