Go Back
Gluten-Free Crispy Chicken Bites
Andre Lewis

Gluten-Free Crispy Chicken Bites

Cornstarch and rice flour make genuinely crunchy chicken bites without wheat flour or a specialty boxed blend. Cut every piece to the same size or the little ones will dry out while the big ones finish. The coating is pale when done, so trust the thermometer instead of chasing a dark brown color.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 1 cup cultured buttermilk
  • 1 tsp kosher salt
  • 1 cup white rice flour
  • 3/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 4 cups canola oil

Method
 

  1. Stir the chicken pieces with the buttermilk and salt and refrigerate for 1 to 3 hours.
  2. Whisk the rice flour, cornstarch, baking powder, garlic powder, paprika and pepper in a large bowl.
  3. Drain the chicken for 30 seconds, toss it through the dry mixture and squeeze the coating onto each piece.
  4. Spread the bites on a rack for 10 minutes while heating the oil to 350°F.
  5. Fry in three small batches for 5 to 6 minutes, stirring once to separate the pieces and keeping the oil above 335°F.
  6. Check a large bite for 165°F, then drain the batch on a rack and return the oil to 350°F before continuing.
  7. Rest the finished bites for 4 minutes before serving.