This is absolutely some of the best fried chicken ever! We have been craving some fried chicken and when I told the kids I was going to start working on a recipe, they were lining up. I tried about six different varieties of how to make fried chicken and this is hands down the best Buttermilk Ranch Fried Chicken. I guarantee nobody will know this is gluten free.
I tried to use all purpose gluten free flour but the recipe just did not work very well. The coating was inconsistent and it does not hold up to the hot oil well.
I tried panko crumbs and they just fell right off the chicken.
I tried to use just rice flour and it tasted fabulous but looked awful. I had to cook it half in the oil and then bake it to cook it all the way, that left the coating soggy and it dried out the chicken.
I tried the 3-2-1 combo and it works. I wanted more to it though.
Justin reminded me of a place he went to that served Fried Chicken and they used Matzo, said it was some of the best chicken he ever had. So I set to work and I have to say, he was right.
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| Prep Time | 20 minutes |
| Cook Time | 12-24 minutes per piece |
| Passive Time | 2 hours to overnight |
| Servings |
pieces
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- 10 pieces chicken i used thighs and drumsticks. If using a breast, cut it in half for easier cooking
- 1 quart buttermilk
- 1 14 oz bottle ranch dressing gluten free
- 1 gallon oil canola, vegetable or peanut
- 3 cups rice flour white
- 2 cups potato starch
- 1 cup tapioca flour
- 2 packets dry ranch dressing mix gluten free
- 1 tbsp salt
- 1 tbsp garlic powder
- 2 cups matzo meal gluten free, you can substitute with corn flakes, pulsed into powder in a food processor
Ingredients
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- Let the chicken get to room temperature before frying. Pulling it straight from the fridge will cool the oil off when you add it to the fryer.
- Mix the bottle of ranch dressing and buttermilk in a large bowl, add chicken. Let soak at least 2 hours or overnight.
- Add the oil to the deep fryer and preheat the fryer to 325º.
- If using a dutch oven or cast iron skillet, heat the oil to 325º You need at least 4 inches of oil in the dutch oven to fry the chicken properly. Use a candy thermometer to test the temperature of the oil.
- Place a wire rack inside of a baking sheet, set aside.
- For the flour mix, combine all the dry ingredients except the matzo in a large mixing bowl.
- Add 1 cup flour mix to a large zip-top plastic bag add 1/2 cup matzo meal to the bag. Zip closed and shake until the matzo is well incorporated - (I add the matzo separately to the plastic bag instead of adding it to the flour, so that if there is any flour mix leftover, I can store it for a later use.)
- One at a time, take the chicken out of buttermilk and place in the zip-top bag. Shake to coat the chicken, press the coating into the chicken and place on a plate. Add more flour and matzo to the zip-top bag as needed. It is 1 part flour mix to 1/2 part matzo.
- If using a deep fryer, fry about 2 pieces of chicken at a time. You do not want to crowd the chicken in the fryer. Cook for 12 minutes. The internal temperature needs to be 175º Using a meat thermometer, test the chicken to be sure it is done.
- If using a dutch oven or skillet, you can do about 3-4 pieces at a time so long as the chicken is not touching. To keep the chicken from sticking you may have to hold the chicken with tongs for one minute until it seals Cook 10-12 minutes per side. The internal temperature needs to be 175º Using a meat thermometer, test the chicken to be sure it is done.
- When chicken pieces are done place them on the wire rack. Paper towels will soak up all the oil and dry out the chicken and the coating may stick to the paper towels. Let the chicken rest for 10 minutes before serving.
This Buttermilk Ranch Fried Chicken is gluten free.
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