Crispy Low-FODMAP Fried Chicken; Gluten-free

Name: Crispy Low-FODMAP Fried Chicken; Gluten-free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 & 1/2 cups low-FODMAP milk (such as almond milk or Lactaid) with 2 tsp vinegar; 2 teaspoons paprika; 2 teaspoons kosher salt (divided); 1 teaspoon ground black pepper (divided); 2 cups low-FODMAP gluten-free flour (I used Authentic Foods GF Classical Blend); 1 whole chicken, in pieces with skin on (about 3 lbs); 1/2 cup oil for frying (I used canola)

January 11, 2018

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This low-FODMAP Fried Chicken is super crispy, a little greasy and so delicious. Low-FODMAP Fried Chicken is a crowd-pleaser, especially for the little ones.

While eating deep fried foods shouldn’t be a daily habit, every once in a while it is important to not miss out on the flavors you love. This low-FODMAP Fried Chicken is also gluten-free and so easy.

Low-FODMAP Fried Chicken; Gluten-free

Although this recipe has note been tested, a single serving should be low-FODMAP based on the ingredients

Serves 6-8

Prep time: 15-20 min

Bake time: 30 min

Total time: 45-55 min

Bake: 450 F

Equipment: Large Dutch Oven or skillet for deep frying

Ingredients

1 & 1/2 cups low-FODMAP milk (such as almond milk or Lactaid) mixed with 2 tsp vinegar
- This makes low-FODMAP ‘buttermilk’
- Check for gluten-free vinegar if necessary, can also substitute lemon juice
2 teaspoons paprika
2 teaspoons kosher salt (divided), plus to taste
1 teaspoon ground black pepper (divided), plus to taste
2 cups low-FODMAP, all purpose, gluten-free flour (I used Authentic Foods GF Classical Blend)
1 whole chicken, in pieces with skin on (about 3 lbs)
- 2 chicken breasts, each cut in half
- 2 chicken thighs
- 2 chicken legs
- 2 chicken wings
1/4-1/2 cup oil for frying (I used canola)

Directions

Preheat the oven to 450 degrees F
Lay down a piece of parchment paper or aluminum foil on 2 baking sheets
Making the batter:
- Whisk together the low-FODMAP ‘buttermilk’, paprika, and half each of the salt and pepper
Making the low-FODMAP flour coating:
- Whisk together low-FODMAP flour and half of the salt and pepper
Set a large cast-iron skillet on medium-high heat
As the pan is heating, line up the chicken, the bowl of batter, and the spiced low-FODMAP flour
Pour the oil into the hot pan
When the oil has reached 375 degrees F, dip a piece of chicken in the batter
Shake off any excess liquid
Dip the chicken in the flour and coat it entirely
Place the chicken in the hot oil
Repeat with all the pieces of chicken
Don’t overcrowd the pan
Flip the chicken pieces when the bottoms are nicely browned (about 3 minutes per side)
When both sides are browned, put the chicken pieces onto the prepared baking sheets
When all the chicken has been browned, put the baking sheet in the oven at 450 F
Cook the chicken until the legs have reached an internal temperature of 185 F and the breasts measure 155 F
- While ovens vary, this step may take 20-30 minutes
Add salt and pepper to taste before enjoying. Serve hot.
I love it with this low-FODMAP All-American Potato Salad!

Tender and delicious, low-FODMAP Fried Chicken is moist on the inside, crispy on the outside!

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Comments Rating 4 (1 review)

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2 Comments

Kate December 3, 2020

This recipe turned out absolutely perfect! It was so delicious and my whole family loves it. They requested it again! I put aluminum foil over the chicken in the oven to prevent burning (my oven runs rather on the hot side). My only issue is that there was tonnes of batter and flour left over so I think the recipe can be reduced in quantity if you’re cooking the amount she recommends. I think I cooked 15 pieces and I still had way too much left over.

Reply
- Rachel Pauls Food December 3, 2020
  
  Thanks Kate!
  We appreciate your feedback, and agree with you. We think the amount of chicken listed is too low for the amount of batter as well. We have now made adjustments to the measurements to reduce waste. Have a wonderful day 🙂
  
  Reply