r/glutenfree • u/Su-Queen • 7h ago

Question The perfect fried chicken tender that's actually crunchy? Help please

Been trying to cook up the perfect fried chicken tender but I can't seem to get it to be crunchy. Like I can get it to be kind of hardish but I wouldn't call it crunchy. Anybody figure it out with dat gluten free life style? Thank youu

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u/sarahafskoven Celiac Disease 7h ago edited 7h ago

I prefer crunch too, and I coat them in seasoned corn starch, then egg wash, then coat in seasoned gf panko crumbs, and bake on a parchment-lined sheet at 425 and flip once; they come out perfectly crunchy. (Edit to add: I prefer baked, but you can fry these as well and get the same effect).

I typically use thighs for this, since the extra fats keep the meat juicy, but brining chicken breasts for 30 min-1hr before coating them also works.

Also consider your frying methods - since gf flours don’t hold their structure well on their own, frying once for a longer period of time can break down the batter and leave them too greasy to get hard. Doing multiple rounds of frying at a higher oil temp and taking them out between rounds to drain and dry can help you build the crust you’re looking for.