Gluten-Free Kimchi Brined Fried Chicken Sandwich
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This gluten-free fried chicken sandwich comes together with a perfect combination of flavors and a Korean-inspired twist! It will take some advanced preparation, but the flavor is a huge payoff.
The Makings of a Perfect Fried Chicken Sandwich
Fried chicken sandwiches are extremely popular, but what makes a fried chicken sandwich absolutely SING to your tastebuds?
Not only do you expect tender and juicy chicken wrapped in crispy fried goodness, but you also expect some balance. You want the complete package: savory, sour, sweet, spicy… I’m telling you, you can have it ALL!
The fatty breading and buttery biscuit beg for a balance of fresh and luscious veggies. For the vegetable stars in this chicken sandwich, I’ve chosen a carrot slaw and cucumber kimchi (which plays double duty in flavoring your chicken marinade AND as a sandwich topping). The carrot slaw is crunchy and sweet – but it’s not overly carrot-y (that was a concern of mine in recipe development), while the bright acidity from the cucumber kimchi cuts through the fat.
Components of this Fried Chicken Sandwich
I’ve slowly been working my way up to this grand dinner plan as a culmination of several recipes:
- Gluten-free kimchi brined fried chicken
- Chicken dipping sauce
- Carrot slaw
- Cucumber kimchi
- Gluten-free biscuits recipe from Gluten-free Baking – my review of her recipe here
Preparation
To achieve these AMAZING results, you do need to plan ahead. I start the cucumber kimchi two days before my dinner plan goes live – to give enough time for a delicious juice to come together. Then I use that juice on the chicken marinade one day before go-live, so it has plenty of time for the marinade to soak in overnight. It’s not a ton of work, but does take some planning ahead.
🍳Recommended Equipment
- Fried Chicken
- Dutch oven or heavy bottomed pan for shallow-frying
- skimmer or strainer ladle to fish out fried chicken (can also use chopsticks in a pinch!)
- wire rack for drying and paper towels
- two large bowls for marinating and dredging
- thermometer to monitor oil temperature – or just wing it!
- Dipping sauce
- small bowl for mixing
- Carrot slaw
- Food processor or julienne peeler or a good ole knife and cutting board
- Large bowl for mixing
- Cucumber kimchi
- jar or tupperware for mixing
- Biscuits
- biscuit cutter OR something round with a 1½ inch lip like a jar or bowl
- baking sheet
Ingredients
Adjust Servings
⭐ Cucumber Kimchi Ingredients 👇 | |
2tablespoons gochugaru Korean red chili flakes can substitute cayenne pepper | |
3teaspoons salt | |
2teaspoons sugar | |
4tablespoons rice wine vinegar | |
2teaspoons fish sauce | |
1teaspoon garlic oil | |
2 English cucumbers | |
⭐ Gluten-Free Kimchi-Brined Fried Chicken Ingredients 👇 | |
½cup low-FODMAP cucumber kimchi juice (made above) | |
1cup buttermilk can substitute for yogurt or lactose-free yogurt | |
1 egg | |
6grams salt approx. 1½ teaspoon | |
1tablespoon coconut aminos can substitute soy sauce or tamari for gluten-free | |
35grams gochugaru Korean red chili flakes approx. ¼ cup; can substitute cayenne pepper | |
7grams ground black pepper | |
7grams ground white pepper | |
2pounds boneless, skinless thighs | |
at least 10 ounces refined coconut oil | |
⭐ Gluten-Free Kimchi-Brined Fried Chicken Dredge Ingredients 👇 | |
1½cup gluten-free all purpose flour (such as King Arthur's) | |
½cup rice flour | |
8grams baking powder | |
7grams ground black pepper | |
7grams ground white pepper | |
⭐ Carrot Slaw Ingredients 👇 | |
10 carrots | |
⅓cup mayonnaise (or up to a ½ cup if you like it richer) can substitute yogurt or lactose-free yogurt) | |
¼cup buttermilk can substitute yogurt or lactose-free yogurt | |
2tablespoons parsley, minced | |
1tablespoon chives, minced | |
¼cup pickles, diced | |
1teaspoon lemon juice | |
½teaspoon lemon zest | |
1teaspoon garlic oil | |
⭐ Dipping Sauce Ingredients 👇 | |
½cup mayonnaise | |
2tablespoons parsley, minced | |
4teaspoons whole grain mustard | |
2teaspoons pickle juice | |
1½teaspoons worcestershire | |
1teaspoon tomato paste | |
1teaspoon maple syrup | |
1teaspoon garlic oil | |
½teaspoon paprika | |
½teaspoon chili powder | |
¼teaspoon liquid smoke | |
⭐ Gluten-Free Biscuits Ingredients 👇 | |
2¼cups gluten-free all purpose flour (such as King Arthur's) | |
2tablespoons sugar | |
1tablespoon baking powder | |
1teaspoon baking soda | |
½teaspoon salt | |
6tablespoons cold butter | |
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