French · Dinner
French Fried Chicken (Gluten-Free)
Boneless chicken thigh brined in buttermilk and seasoned with herbes de Provence, then dredged in a gluten-free rice flour and cornstarch coating and shallow-fried until golden and crisp. Served with a lemon-dijon aioli.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
31.5gFat
36.2gCarbs
3.9gSugar
1.8gFiber
980mgSodium
331mgChol
6.1gSat Fat
510mgPotassium
95mgCalcium
2.9mgIron
1.1mcgVitamin B12
5.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Trim chicken thigh of excess fat and pat dry with paper towel. Mince the garlic and chop the fresh thyme leaves.
2
Marinate
Combine buttermilk, garlic, and thyme in a bowl, submerge chicken, cover, and chill 2 hours.
3
Dredge
Whisk rice flour, cornstarch, salt, pepper, and herbes de Provence together. Dip chicken in egg, then coat in flour mixture twice, pressing firmly.
4
Fry
Heat vegetable oil in a heavy skillet over medium heat until shimmering, then fry chicken 8 to 10 minutes per side until deep golden and internal temperature reaches 165°F.
5
Plate
Transfer chicken to a plate. Stir mayonnaise, Dijon mustard, and lemon juice together, serve alongside with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, trimmed
- 1 cup240ml buttermilk
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 1 tsp1 tsp dried herbes de Provence
- 1 cup120g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp paprika
- 22 large eggs, beaten
- 2/3 cup160ml vegetable oil, for shallow-frying
- 2 tbsp28g mayonnaise
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp lemon juice
- 22 small lemon wedge, for serving
