American · Lunch
Fried Chicken Sandwich (Gluten-Free)
Buttermilk-brined boneless chicken thigh dredged in seasoned gluten-free rice flour and cornstarch, deep-fried until crisp, and topped with dill pickles, lettuce, and paprika-spiked mayonnaise on a toasted gluten-free bun. Crunchy, juicy American sandwich with tangy heat and cool crunch.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
689Calories
42.1gProtein
31.5gFat
62.4gCarbs
7.4gSugar
2.9gFiber
1690mgSodium
198mgChol
5.6gSat Fat
412mgPotassium
98mgCalcium
2.1mgIron
0.8mcgVitamin B12
3.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Trim chicken thigh of excess fat and pat dry with paper towels until surface is no longer wet.
2
Whisk buttermilk and hot sauce together, submerge chicken, and refrigerate 4 hours.
3
Combine rice flour, cornstarch, paprika, garlic powder, salt, and pepper in a shallow dish. Press chicken into mixture until evenly coated on all sides.
4
Heat vegetable oil to 350°F in a deep pan over medium-high heat. Fry chicken 6 to 7 minutes, turning halfway, until deep golden and internal temperature reaches 165°F.
5
Set split gluten-free bun cut-side down over medium heat for 1 minute until lightly golden. Stir mayonnaise with smoked paprika.
6
Spread mayo on both bun halves, layer lettuce on base, top with chicken, add pickle slices, cap, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken thigh
- 1 cup240ml buttermilk
- 2 tsp2 tsp hot sauce
- 1 cup160g rice flour
- 1/2 cup60g cornstarch
- 2 tsp2 tsp paprika
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 gluten-free burger bun
- 4 tbsp56g mayonnaise
- 1/2 tsp1/2 tsp smoked paprika
- 88 dill pickle slices (40g)
- 2 cup40g lettuce
- 4 cups950ml vegetable oil, for frying
