Gluten Free Fried Chicken Tacos
Chef Julia Ning, of Station 5 Table + Bar in Miami, FL, has several gluten-free fried chicken menu items at her restaurant. The inspiration for this recipe came from two places: my Chinese grandmother’s famous fried chicken recipe and two loved ones with gluten sensitivity who desperately wanted to be able to eat their favorite meal again. I tweaked my grandmother’s recipe to use gluten-friendly options for the breading, and it was an easy sell from that point forward!
Fried chicken isn’t something typically offered as gluten-free. It’s actually traditionally not, but the demand for gluten-free options is increasing dramatically, says Ning. The only difference in this recipe is that we substitute all-purpose flour for cornstarch and tapioca flour, which adds that crispy crunch and doesn’t retain oil. So it’s healthier than all-purpose, it’s not as greasy… and the taste is spot-on! Ning says.
- Large paper bag
- 2-3 boneless chicken thighs
- 1 box cornstarch
- 1 box tapioca flour
- 1 tsp cayenne pepper
- 1/4-cup garlic powder
- 1/4-cup onion powder
- 4 tbsp salt
- Deep fryer or large stockpot with 5-6 cups vegetable oil
- Digital oil thermometer (if using stockpot)
- Combine all dry ingredients in the paper bag.
- Drop in chicken thighs (rinsed). Shake around in bag until all pieces are coated.
- Pull chicken out of the bag and drop into deep fryer, set at 325 degrees, or into stockpot with oil at 325 degrees . Leave in 5–6 minutes, moving pieces around with wooden spoon, so all sides are fried.
- Remove using a stainless steel strainer or slotted spoon, and place on paper towel-lined baking sheet.
- Once cooled, chop into bite sized pieces.
Pickled Red Onions
- 1 red onion
- 1/2 cup red wine vinegar
- 1/2 cup white vinegar
- 1-cup sugar
Slice onion into long, tin strips, set aside. In a medium saucepan, combine sugar, wine, and vinegar. Bring to a boil, stir and remove from heat. Add onions to a 2-quart container and carefully pour liquid from saucepan over onions . Allow to sit for 1 hour and refrigerate overnight
- 1 pack corn tortillas
- 1 head Bibb lettuce, washed and dried
- 1 bottle low fat ranch, favorite
- Fried chicken
- Pickled red onions
- Lightly roast tortillas (on grill, skillet, or in the oven) to warm. Separate leaves from head of lettuce.
- Assemble lettuce on top of tortillas.
- Place chopped fried chicken on top. Drizzle with ranch and top with pickled red onions.