If you miss fried chicken, this recipe is your savior. Yes, there are several (very easy) steps involved in making this gluten-free fried chicken from San Francisco's Proposition Chicken. Also, the recipe requires some pauses along the way (the chicken is double-fried and needs to rest between fries). But with a little patience and a few simple ingredients, you can have amazingly crispy, juicy, flavorful gluten-free fried chicken! For optimal results, review our tips below before starting the recipe. You're welcome! Note: if desired, you can prep the chicken through the first fry, then refrigerate it overnight, bring it to room temp, and give it its second fry just before you serve it.
Set out a clean baking sheet. Fill a large, heavy-bottomed pot about halfway with oil. Heat the oil to 300°F.
Meanwhile, place the cornstarch mixture in a bowl, then coat the chicken pieces on all sides with the cornstarch mixture, shaking off any excess.
Rest the chicken for at least 10 minutes on the baking sheet.
Meanwhile, in a large bowl, combine the eggs and chopped parsley. Place the gluten-free batter mixture in a separate large bowl. Place a cooling rack over a clean rimmed baking sheet.
One at a time, dip each piece of chicken into the egg mixture. Let the excess drip back into the bowl, then immediately place the chicken in the gluten-free batter, turning to coat. Return the chicken to the baking sheet and let rest for 5 minutes. If the moisture of the egg "bleeds through" the batter by the time you are ready to fry, quickly dip the chicken again in the gluten-free batter and lightly pat the chicken to coat.
Working in batches to not overcrowd, fry the chicken pieces in the pot of hot oil until golden on the outside and the internal temperature is 160°F, about 7 to 10 for thighs and drumsticks and 8 to 12 minutes for breasts. Transfer the cooked chicken to the cooling rack; let cool completely, about 30 minutes.
Reheat the oil to 370°F. Place a clean, oven-safe cooling rack on a rimmed baking sheet.
Working in batches, fry the fried chicken until the coating is deep golden brown and the insides are hot, 5 to 7 minutes for thighs and drumsticks and 8 to 12 minutes for breasts, depending on size. Cool on the oven-safe cooling rack, then keep warm in a 250°F oven (or 225°F on convection) until all chicken pieces are twice-fried and ready to serve.
Tips for the Very Best Gluten-Free Fried Chicken: