Classic Fried Chicken

April 20, 2014 by Leanne Vogel August 25, 2017

A healthier crispy fried chicken recipe made with a grain-free coating and deep fried in avocado oil.

Ingredients

Marinade

• 1 cup dairy-free plain yogurt
• ¼ cup water
• 4 teaspoons lemon juice
• 1 teaspoon nutritional yeast
• 1 teaspoon sea salt
• dash gluten-free hot sauce
• 1 kg. chicken – thighs, whole, wings, drumsticks, I chose wings

Batter

• 1¼ cup chickpea flour
• ½ cup tapioca starch/flour
• 2 teaspoons gluten-free baking powder
• 1½ teaspoons sea salt
• 1 teaspoon ground pepper
• 1 teaspoon smoked paprika
• 1 cup water

Frying Ingredients

• 1 liter avocado oil (smoke point 500) or palm oil (smoke point of 445) or safflower oil (smoke point of 500)

Instructions

1. Combine all marinade ingredients in a large bowl. Whisk to combine. Drop chicken pieces in marinade. Cover and refrigerate for 4 to 24 hours.
2. After chicken has marinated, remove from fridge and set aside.
3. Combine batter ingredients in a large bowl. Whisk to combine. Set aside.
4. Add your choice of oil (various smoke points listed) to a medium saucepan an until at least 2-inches of oil are at the bottom of the pan. Heat on medium-high heat for 5 minutes. To test the temperature, you can throw in a thinly shaved vegetable (I used a slice of raw sweet potato). The potato should lightly brown and crisp in 2 minutes. The oil should be about 375F.
5. One by one, lightly shake the marinade off of one piece of chicken. Drench it in the batter, then transfer to the hot oil. Cook for 8-10 minutes per side, depending on size. The internal temperature of the chicken has to reach 165F to be safe.
6. Repeat with remaining chicken pieces. Depending on the size of your pot, you can cook multiple pieces at the same time.

Nutrition Information Per Serving