gluten free fried chicken Archives

Fried Chicken! There are as many ways to make this iconic dish as there are people who claim that their recipe is the greatest on the planet. While I won’t make such a bold statement, I will say this fried Chicken will rival and ‘better’ many of the recipes you’ve tried before. After-all my mommy taught me how to rock this one.

You’ll Need…

10-14 Chicken drumsticks
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1/8 teaspoon black pepper
1/2 medium onion (grated)
1/2 teaspoon hot sauce (I used homemade Peppersauce)
1 teaspoon Curry Powder (madras blend)
1 1/2 tablespoon corn starch

To season the oil…

5-8 sprigs of thyme
2 scotch bonnet peppers
1 head of garlic (cut in half – skin on)
3-4 cups vegetable oil

TIP! Pre-heat the oil to 350ºF – While the chicken is frying, adjust the heat to maintain 325ºF in the oil.

It’s time to season and marinate your cleaned chicken drumsticks. In a large bowl or large zipper bag, add the chicken, Caribbean Green Seasoning, salt, black pepper, pepper-sauce, curry powder, corn starch (it will give the chicken a crispy finish) and grate in the onion. Mix well and set in the fridge to marinate for 2 hours (at least).

It’s time set up your frying station and heat the oil – heavy skillet and around med-high heat. Basically I have the seasoned and marinated chicken (room temperature now), the cast iron pan and a sheet pan with a wire rack and tongs.

You have 2 options here. As the oil heats, add the garlic, thyme and scotch bonnet peppers. Or as in my case, I added the first batch of chicken to the pan, then added the garlic, scotch bonnets and thyme. Do NOT over-crowd the pan with chicken pieces or the temperature of the oil will drop and you’ll get soggy/oily chicken. Do NOT over-fill the pan with oil – leave room for when you add the chicken pieces to fry. And DO NOT break the scotch bonnet peppers, or you will release the beast.

It will take between 15-20 minutes to cook the chicken (depending on the size of the drumsticks) all the way through and do remember that as the chicken cools it will go a bit darker in color. Set on to the wire rack to drain off any excess oil and if you want you can sprinkle on some additional salt while they’re still hot. Keep in mind that I’ve cut back on the amount of salt I use in my daily diet.

Such a simple yet delicious way to prepare fried chicken as we do in Caribbean. Try to not skip seasoning the oil as I did, this adds a wonderful flavor to the completed fried chicken.

Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

After posting an image of these crispy wings on Instagram a couple weeks back, the DM’s we’re rocking with requests for the recipe. And while this probably won’t be considered a “Caribbean” recipe, I thought that it will still fit within the theme of this website. Infused with herbal flavors as we do on the islands, these wings are super simple to make and with the crispy finish.. you’ll impress your family and guests. Guaranteed!

You’ll Need…

5-6 lbs wings
3 cups water
1 1/2 tablespoon brown sugar
1 tablespoon salt
4 sprigs thyme
1 scallion
1 teaspoon granulated garlic powder
1/2 teaspoon black pepper
1 teaspoon onion powder
2 bird’s eye pepper (optional)
3 cups veg oil for frying

*I’ve posted this recipe within the ‘gluten free’ section of the website (as well), please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Feel free to trim off the tips of the chicken wings, cut them in 2 pieces if you wish and give them a look-over for any nasty feathers. As I mentioned in the video, no-body eh trying to get ah feather! Then give the scallion a rough chop as well as the bird’s eye pepper (use any hot pepper you like – optional) and whisk together with everything (except the wings and oil) to make a brine. I like starting with one cup of warm water so the sugar and salt can dissolve easily. Then I go in with 2 cups of super cold water to bring the temperature down to safe levels.

Place the chicken wings in a deep container (or freezer bag) and pour the brine over them. Cover with plastic wrap and keep in the fridge for about an hour. Try to not allow them to brine for more than an hour or you’ll risk them going salty.

After one hour, drain and rinse well with cool water. Allow to drain off and air dry.

Place the oil to heat in a deep pot (I used a wok) or use your deep fryer if you have one, on a med/high flame. Pat the wings dry with paper towels (make sure they are DRY) , then into the hot oil.

Depending on the size of your wings, they will take between 17 and 22 minutes to completely cook and go crisp and golden. Remember to flip them and DON’T crowd the pot with too many or it will drop the temp of the oil and make them soggy.

Fry in batches. As I removed the first batch I placed them on a wire rack (on a sheet-pan to collect the oil drippings). Normally I’d say to place them on paper towels, but I find that when they sit on the paper towels they can go a bit soggy and loose it’s crispy finish. For a more crispy finish you can fry them for a bit longer.

Since the wings were in that herb-salty brine, there will be no need to salt these further (but I’m on a low salt diet). Taste and sprinkle on some Sea or Himalayan salt as they come out the hot oil if you want. We enjoyed these with the mango habanero sauce I shared a while back.

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gluten free fried chicken

Incredible Caribbean Fried Chicken (gluten free too).

Simple Crispy Fried Chicken Wings.

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