Gluten Free Fried Chicken (Air Fryer Chicken Thighs Recipe)

Learn how to make gluten free fried chicken thighs in the comfort of your own home using an air fryer. They are crispy, succulent, juicy and finger licking good without having to depend on deep fat frying. Perfect to snack on or to pair with a main meal - your choice!

Course Appetiser

Cuisine American

Prep Time 40

Cook Time 25

Total Time 1 5

Servings people

Calories 591kcal

Author Charla

Ingredients

6-8 chicken thighs (1½-2lbs)
4 teaspoon all purpose seasoning (8g)
1 teaspoon black pepper (2g)
1 teaspoon pink salt (6g)
3 cups almond milk (710ml)

For the coating

1½ cups sorghum flour (180g)
1½ cups millet flour (180g)
¾ cup tapioca starch (90g)
1½ teaspoon baking powder (6g)
4 tablespoon all purpose seasoning (30)
1½ tablespoon paprika (10.5g)
1½ tablespoon onion granules (10.5g)
1½ tablespoon garlic granules (12g)
½ teaspoon chilli powder (1g)
2 tablespoon parsley (8g)fresh or dried
2 teaspoon pink salt (2g)

US Customary - Metric

Instructions

Place the almond milk in a large bowl along with the all purpose seasoning, black pepper and pink salt.
Carefully lower the chicken into the milk.
Wrap the bowl with saran wrap/cling film and refrigerate for several hours or overnight.
In another separate bowl, add the sorghum flour, millet flour, tapioca starch, baking powder, all purpose seasoning, paprika, onion, garlic granules, chilli powder, parsley and pink salt.
Mix the flour(s) together so all of the ingredients are evenly combined.
Do a quick taste test to determine if you need to adjust for more seasoning.
Carefully remove the chicken from the milk (do this one at a time) allow them to drain in a separate bowl or plate.
Dredge the chicken in the flour mixture (shaking off any excess).
Dip the chicken in the milk (allow to drain over the bowl) and then dip it one more time into the flour blend.
Repeat the above steps with the remaining chicken.
Once all of the chicken thighs have been coated, allow to rest on a plate for 10-15 minutes.
Transfer them to the air fryer basket (you may need to do this in batches).
Air fry 200C/400F for 20-25 minutes turning over half way through.
Check the chicken about 5-8 minutes before it has finished air frying and spritz any dry spots with oil.
Once cooked transfer on a plate with baking paper (leave for about a minute) before transferring to a cooling rack.

Notes

The coating and milk mixture is enough for up to 8 medium sized chicken thighs.

If you want your chicken to be leaner and still on the bone then simply trim off the skin and bread the actual flesh instead.

Do forgot to check out my vegan version of Fried Chicken.

Do a taste test of the breading mixture just in case you may want to adjust the seasoning i.e. adding more pink salt, parsley etc.. before using it for dredging.

Before air frying the chicken it is best to let the chicken rest for about 10-15 minutes first to ensure a nice crust and even cooking.

You can bread the chicken ahead of time 1-2 days before, just leave the chicken in an airtight container or a zip lock bag and keep in the refrigerator.

For best results, I do recommend eating the chicken straight away when it is hot and crispy.

This is the link that you will need for my homemade All Purpose Seasoning.

Once the chicken has been air fried place it on some kitchen towel first then quickly transfer it to a cooling rack to prevent any sticking/steaming.

You can use any chicken for this recipe (on skin is best) - drumsticks, wings, legs etc...

Depending on the capacity of your air fryer, you may need to air fry the chicken in batches.

Nutrition