Gluten Free Hot Honey Garlic Butter Fried Chicken!
This is without question the most delicious thing I have ever made OR ever eaten!! I have never had anything even close to it at a restaurant.. I would open a restaurant just around knowing this recipe alone could keep the place open! :)
The chicken itself was something I really took my time perfecting! I made it many times over trying different breading combinations to get it JUST right. But then the sauce… it really takes it way over the top. The garlic gets all toasty- combine that with a buttery honey sauce with a kick of spice from red pepper flakes. Garlic + honey might sound like a strange combo- but I promise they are a match made in heaven! It is based on a Korean dish- but I added my own spin.
This recipe may be the highlight of my career so PLEASE try it! I promise it’ll blow you away!!
How to make this recipe Sugar Free:
To make the sauce sugar free: Swap out the regular sugar/ honey for sugar free honey + add 1/4 Tsp of Liquid Stevia or Liquid Monkfruit.
Let’s talk about the sweetener options: Keto honey really isn’t a known ingredient…YET. I did a deep search on Amazon for it and since I found the first brand awhile back, a few more have come on the scent. My current favorites are:
The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other two are really gentle on your stomach. All 3 brands will work great in this recipe. Make sure you don’t skip the liquid stevia/monk fruit extract, either as it will bring the sweetness to the perfect level. Combining sugar free sweeteners really helps to create a more traditional balanced sweetness that your tastebuds expect.
I had to include this photo I snapped quick on my phone! This chicken really is a work of art!!
How to make it SOY FREE:
Simply swap out soy sauce for liquid aminos! :) Easy peasy.
Flour Options:
Better Batter Gluten Free Orginal Blend. This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. I cant live without for my bread recipes & have found it works exceptionally well in cookies too! .
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
Better Batter so kindly offered me a 30% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell30
While I did not test it out- I think that King Arthur Measure for Measure gluten free flour would be worth trying with 1/8 tsp of xanthan or guar gum added!
Feel free to experiment with other brands and please come back and let me know how it turned out!!
Gluten Free Hot Honey Garlic Butter Fried Chicken!
Ingredients
- 3-4 Chicken Breast OR 4-5 Chicken Thighs (boneless/skinless)
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Cup Tapioca or Potato Starch (corn starch or arrowroot will work too)
- 1/2 Cup Better Batter Gluten Free Flour Original Blend
- 2 Tsp Potato Flour (optional but highly recommended!)
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1-2 Large Eggs (Or 3-6 Tbsp of 'Just Egg' replacement)
- 6 Tbsp Butter (salted preferred) Regular butter or Vegan will taste great.
- 6 tbsp garlic finely minced (2 Tbsp)
- 1/4 Cup of Honey + 1 Tbsp
- 2 1/2 Tbsp Gluten Free Soy Sauce or Coconut Aminos (for Soy free)
- Red Peper Flakes to taste
- 1/2 Tsp Starch (Potato, tapioca, arrowroot or corn starch)
Instructions
- Add to to a heavy duty pot several inches of mild flavored/high heat friendly oil. Place heat on medium and allow it to slowly heat up while preparing the chicken. The Ideal temperature range is 375-380 degrees.
- Cut chicken into bite sized pieces and toss it with salt and pepper.
- Prepare the breading. Whisk 1-2 eggs in one bowl. In a second bowl combine the Starch, gluten free all purpose flour, potato flour, salt & pepper.
- Double bread the chicken. First toss in the flour mixture, then coat the chicken with the eggs making sure to allow excess to drip off. Then place the chicken again into the flour mixture fully covering it. Set on a plate and allow it to sit for a few minutes. If theres extra breading- feel free to toss the chicken in once more- especially if there are any wet spots from the egg.
- Fry the chicken: Depending on the size of your pan- fry in 1/3 to 1/2 at a time. Fry for 8-9 minutes until lightly golden brown and cooked through. Place on a plate with a paper towel so that the excess oil can drain off.
- Make the sauce: Add all sauce ingredients into a small sauce pan and simmer on medium low for 5-10 minutes or so until thickened whisking often. Be sure not to over cook/over toast the sauce as the garlic could potentially burn.
- Toss the sauce with the chicken & serve over rice! Store leftovers in the fridge for 3-4 days.
