Description
This Gluten Free KFC Popcorn Chicken recipe offers a crispy, flavorful bite-sized chicken treat, perfect for those avoiding gluten without compromising on taste. Marinated in buttermilk and coated with a seasoned gluten-free flour blend, these golden bites are deep-fried to perfection, delivering a crunchy exterior and juicy interior.
Ingredients
Scale
Chicken
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup buttermilk (or a dairy-free alternative)
Dry Coating
- 1 cup gluten-free all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon dried thyme
For Frying
- Oil for frying (such as canola or vegetable oil)
Instructions
- Prepare Chicken: In a mixing bowl, combine the bite-sized chicken pieces with buttermilk. Cover the bowl and let the chicken marinate for at least 15 minutes, preferably refrigerating to enhance flavor and tenderness.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, garlic powder, onion powder, paprika, black pepper, salt, and dried thyme until thoroughly combined to create a well-seasoned coating mixture.
- Heat Oil: Pour oil into a deep frying pan, ensuring it is at least 2 inches deep, and heat over medium-high heat until it reaches frying temperature, suitable for deep frying the chicken.
- Coat Chicken: Remove the marinated chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece carefully in the seasoned gluten-free flour mixture, ensuring an even and thorough coating on all sides.
- Fry Chicken: Carefully place the coated chicken pieces into the hot oil in small batches to prevent overcrowding. Fry for about 3-4 minutes per side, or until the pieces are golden brown and crispy on the outside and cooked through inside.
- Drain: Use a slotted spoon to remove the fried chicken pieces from the oil and place them on a paper towel-lined plate to absorb any excess oil, helping maintain crispness.
- Serve: Once all batches are cooked and drained, arrange the gluten-free popcorn chicken on a serving plate and serve hot for the best taste experience.
Notes
- Ensure oil temperature is consistent to avoid greasy chicken; around 350°F (175°C) is ideal for frying.
- Marinating for longer than 15 minutes can further enhance tenderness and flavor.
- Adjust seasoning in the flour mix to your personal taste preferences.
- Use a thermometer to check chicken is cooked internally to 165°F (74°C) for food safety.
- If preferred, air-fry or bake for a lower-fat alternative but expect a different texture.
