Never let dietary restrictions stop you from enjoying the crispy, juicy goodness of fried chicken. This simple fried chicken recipe without flour is not only easy to make but also packs all the flavor and crunch you crave, without the gluten. Perfect for those on a low-carb or gluten-free diet, or anyone looking for a lighter alternative to traditional fried chicken.
Why This Recipe Works
- Uses almond flour and parmesan cheese for a crispy coating that rivals traditional flour-based recipes.
- Marinating the chicken in buttermilk ensures it stays juicy and tender inside, with a flavorful crust outside.
- High-heat frying locks in the juices, creating a perfect contrast between the crispy exterior and succulent meat.
- Simple ingredients that are easily accessible, making this recipe a breeze for weeknight dinners or last-minute gatherings.
- Adaptable to various dietary needs, including keto and gluten-free, without sacrificing taste or texture.
Ingredients
- 2 lbs chicken pieces (thighs and drumsticks recommended)
- 1 cup buttermilk
- 1 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying (avocado or coconut oil recommended)
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Meat thermometer
- Mixing bowls
- Tongs
- Paper towels
Instructions
Marinate the Chicken
Start by placing your chicken pieces in a large bowl and covering them with buttermilk. Ensure each piece is fully submerged for maximum tenderness. Let them marinate in the refrigerator for at least 4 hours, though overnight is ideal for deeper flavor and tenderness. This step is crucial for juicy chicken, so don’t rush it.
Prepare the Coating
In another bowl, mix together the almond flour, parmesan cheese, garlic powder, paprika, salt, and pepper. This combination not only adds incredible flavor but also creates that sought-after crispy texture without any flour. Make sure the mixture is well combined to ensure an even coating on every piece of chicken.
Coat the Chicken
Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the almond flour mixture, pressing gently to adhere the coating. For extra crispiness, let the coated chicken sit on a wire rack for about 10 minutes before frying. This helps the coating set and stick better during frying.
Fry to Perfection
Heat your oil in a deep fryer or large pot to 350°F. Carefully add the chicken pieces, being sure not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F. Use a meat thermometer to check doneness for the best results.
Rest and Serve
Once fried, transfer the chicken to a wire rack or paper towels to drain any excess oil. Let it rest for a few minutes before serving to allow the juices to redistribute. This ensures every bite is as juicy and flavorful as possible. Serve hot with your favorite sides and enjoy!
Tips and Tricks
For those looking to elevate their fried chicken game, consider brining the chicken before marinating for even more flavor and moisture. Experiment with adding different spices to the coating, like cayenne pepper for heat or smoked paprika for depth. If you’re watching your oil intake, try baking the coated chicken at 400°F for 25-30 minutes instead of frying. Just remember to flip halfway through for even crispiness. Lastly, always let your oil come back to temperature between batches to ensure each piece fries evenly.
Recipe Variations
- For a dairy-free version, substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice, and use nutritional yeast instead of parmesan.
- Add a teaspoon of cayenne pepper to the coating mix for a spicy kick that’ll wake up your taste buds.
- Try using crushed pork rinds instead of almond flour for a keto-friendly option that’s just as crispy.
- Incorporate dried herbs like rosemary or thyme into the coating for an aromatic twist that pairs beautifully with the chicken.
- For a nut-free version, sunflower seed flour can be a great alternative to almond flour, offering a similar texture and taste.
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken breasts or thighs will work just fine, though cooking times may vary slightly. Just be sure to adjust frying time accordingly to prevent drying out, especially with leaner cuts like breast meat. The key is to reach that internal temperature of 165°F for safe consumption.
How do I store leftovers?
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 375°F oven for about 10 minutes or until heated through. This method helps maintain the crispiness better than microwaving, which can make the coating soggy.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken up to the coating stage and refrigerate it for a few hours before frying. This can actually help the coating adhere better. However, for the best texture and flavor, it’s recommended to fry the chicken just before serving.
Summary
This simple fried chicken recipe without flour delivers all the crispy, juicy goodness you love, without the gluten. Perfect for various dietary needs, it’s easy to make and packed with flavor. Whether you’re catering to dietary restrictions or just looking for a lighter alternative, this recipe is sure to satisfy.
