Chef's Tip
When working with gluten-free flour for frying, the batter tends to brown faster than traditional wheat flour. Maintaining a consistent oil temperature around 350°F rather than the usual 375°F allows the chicken to cook through properly without excessive browning. Test with a small piece before frying the whole batch.
Instructions
- For pickled red onions: Combine vinegar, 1/2 cup water, sugar, and 1 teaspoon salt in a small saucepan. Bring to a boil, then pour over sliced red onions in a heat-proof container. Let cool to room temperature, then refrigerate for at least 1 hour.
- For scallion cream cheese: Mix softened cream cheese with chopped scallions, 1/4 teaspoon salt, and black pepper to taste. Refrigerate until needed.
- Marinate chicken: Whisk buttermilk, hot sauce, 1 tablespoon salt, and 1/2 teaspoon black pepper in a large bowl. Add chicken thighs, cover, and refrigerate for at least 1 hour, up to overnight.
- For the hand-cut fries: Peel potatoes and cut into 1/4-inch thick batons. Soak in cold water for 30 minutes, then drain and thoroughly dry with paper towels.
- Heat oil to 325°F in a heavy pot. Fry potatoes in batches for 4-5 minutes until softened but not browned. Remove to paper towels.
- Increase oil temperature to 375°F. Fry potatoes again until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season immediately with salt.
- Prepare dredge: In a shallow dish, combine rice flour, cornstarch, garlic powder, onion powder, paprika, cayenne, remaining salt, and pepper.
- Remove chicken from marinade, allowing excess to drip off. Dredge thoroughly in flour mixture, pressing gently to adhere.
- Adjust oil temperature to 350°F. Fry chicken in batches until golden brown and internal temperature reaches 165°F, about 6-8 minutes. Transfer to a wire rack set over paper towels.
- Toast gluten-free buns until lightly golden.
- Spread a generous layer of scallion cream cheese on bottom buns. Top with fried chicken and pickled red onions.
Plating
Place assembled sandwich on one side of a warmed plate. Pile hot hand-cut fries alongside. Garnish with additional pickled red onions and a sprinkle of chopped scallions if desired.
Storage & Reheating
Fried chicken is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat in a 350°F oven until warmed through and re-crisped, about 10-15 minutes. Scallion cream cheese will keep for up to 5 days refrigerated. Pickled red onions will keep for 2 weeks refrigerated. Fries do not store well and are best consumed fresh.
About This Recipe
Lock 50's Gluten-Free Fried Chicken Sandwich was a standout item that demonstrated their commitment to inclusive dining without compromising flavor. Their kitchen developed a special rice flour-based coating that achieved remarkable crispness rivaling traditional wheat flour batters. The unexpected addition of scallion cream cheese, rather than standard mayo-based sauce, created a distinctive tanginess that perfectly balanced the richness of the fried chicken. Our adaptation maintains these signature elements while providing specific guidance for home cooks who may be new to gluten-free frying techniques.