Gluten-Free Fried Chicken with Tapioca Flour (Extra Crispy)

Gluten-free fried chicken slices on a black plate, garnished with lettuce.

5 from 1 vote

Gluten-Free Fried Chicken with Tapioca Flour (Extra Crispy)

This gluten-free fried chicken uses tapioca flour instead of regular wheat flour to create a crispy coating with a light, crunchy texture. It is easy to make, naturally gluten-free, and perfect when you want simple fried chicken without traditional flour.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: Indonesian

Servings: pcs

Calories: 646kcal

Author: Claudia

Equipment

1 wok
1 air fryer

Ingredients

1 kg chicken thigh fillet
11 g salt
15 g sugar
8 g mushroom bouillon powder
1 tsp pepper
80 g water
100 g tapioca flour

Instructions

Mix salt, sugar, mushroom powder, pepper, water and tapioca flour into a big container enough to marinate the chicken. Stir well. Put in the chicken thigh. Marinate the chicken well until all sides are thoroughly coated. Set aside for 10 minutes.
Heat enough oil in a pan for deep frying. Dip a bamboo stick or chopstick into it to test if the oil is hot enough. If bubbles appear around it, the oil is hot enough. Carefully add the chicken. Let one side fry for 5 to 6 minutes before flipping it. Fry until the color turns golden brown. Drain the chicken and let it cool before cutting them into slices. Enjoy!

Video

Notes

Before adding the chicken, test the oil temperature with a bamboo skewer. If you see small bubbles forming around the skewer, the oil is ready for frying.
While frying, gently poke the chicken with a bamboo skewer. This helps release steam from inside the meat, and it helps to cook to the center without overcooking the outside.
For an even crispier texture, use a double-fry method. After the first frying, let the chicken drain and rest for a minute. Then return it to the hot oil for about 45 seconds. This makes the fried chicken even crispier.
For a lasting, extra-crispy coating, add one tablespoon of rice flour to your tapioca batter. It creates a lighter, crispier texture that stays crunchy longer.

Nutrition