Get ready to tantalize your taste buds with the most mind-blowing fried chicken recipe that'll make your mouth water! 🍗 Imagine crispy, golden-brown chicken with an unexpected twist of tangy dill pickle flavor that'll have your dinner guests begging for your secret recipe. This gluten-free Dill Pickle Fried Chicken isn't just another boring chicken dish - it's a culinary adventure that transforms ordinary ingredients into an extraordinary meal that'll become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 cup dill pickle juice
- 1 cup gluten-free flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by marinating the chicken thighs. In a large bowl, combine the chicken thighs and dill pickle juice. Ensure the chicken is fully submerged in the pickle juice. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to infuse.
- Once the chicken has marinated, remove it from the refrigerator and let it sit at room temperature for about 15 minutes. This helps the chicken cook more evenly.
- While the chicken is resting, prepare the gluten-free coating. In a shallow dish, mix together the gluten-free flour, garlic powder, onion powder, paprika, salt, and pepper. Make sure the spices are evenly distributed throughout the flour.
- Heat oil in a large skillet or deep frying pan over medium-high heat. You’ll need enough oil to cover the bottom of the pan by about 1/2 inch. To test if the oil is hot enough, drop a small amount of the flour mixture into the oil; if it sizzles, the oil is ready.
- Remove the chicken thighs from the dill pickle juice, allowing any excess liquid to drip off. Dredge each thigh in the gluten-free flour mixture, ensuring that it is fully coated. Shake off any excess flour and set the coated chicken aside on a plate.
- Carefully place the coated chicken thighs into the hot oil, skin side down. Be cautious to avoid splattering. Fry the chicken in batches if necessary, to avoid overcrowding the pan.
- Cook the chicken for about 7-10 minutes on the first side, or until the skin is golden brown and crispy. Use tongs to flip the chicken and continue cooking for an additional 7-10 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Let the chicken rest for a few minutes before serving.
- Serve the Dill Pickle Fried Chicken hot, garnished with fresh dill or pickles if desired. Enjoy your delicious gluten-free dish!
Tips
- • For the most flavorful results, marinate the chicken overnight in the pickle juice to maximize the tangy infusion • Use a meat thermometer to ensure the chicken reaches exactly 165°F for perfect doneness • Let the chicken rest at room temperature for 15 minutes before coating to help the flour adhere better • Don't overcrowd the pan when frying - this ensures each piece gets crispy and golden • Use a cast-iron skillet if possible for more even heat distribution and crispier results • Pat the chicken dry before dredging to help the gluten-free flour coating stick more effectively • If you want extra crunch, you can double-dip the chicken in the flour mixture before frying
Nutrition Facts
Calories: 406kcal
Carbohydrates: 7g
Protein: 21g
Fat: 32g
Saturated Fat: 5g
Cholesterol: 90mg
