Ken-Tucky Fried Chicken (gluten-free, dairy-free)
Prep time
Cook time
Total time
Add a little more of this & a little less of that with equally delicious results. Serve it alongside roasted potatoes, carrots, and kale chips - and you've got yourself one tasty meal!
Recipe type: gluten-free, dairy-free, dinner
Serves: 10 thighs
  • 10 bone in chicken thighs, skin on
  • 1 tsp (heaping) oregano, dried
  • 1 tsp (heaping) basil, dried
  • 1 tsp curry powder
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • ¼-1/2tsp white pepper (depending on how spicy you want it)
  • 3-4 Tbsp brown rice flour
  • 2-3 Tbsp oil
  1. Rinse chicken thighs in under cold water. Pat each thigh dry, individually. Place them on a cutting board or mat.
  2. Pre-heat 2 Tbsp oil on medium high heat in a large (at least 12 inch) sautee pan.
  3. Add all herbs, spices, salt, brown rice flour into a large mixing bowl. Mix together well.
  4. One by one, coat chicken thighs with spice mix by mixing it around in the bowl.
  5. Add coated chicken thigh to sautee pan, skin side up. Continue until all pieces are coated.
  6. You can sprinkle the remaining spice mixture onto each piece, or discard it.
  7. Fry chicken for 20 minutes, add 1 Tbsp oil more, if needed (if the bottom of the pan looks dry).
  8. After 20 mins, turn each piece with a fork or spatula (watch yourself!) and let cook for another 15-20 mins, or until done. You may have to let them cook for another 10-15 mins depending on the size of the thighs.
Recipe by Naturopathic By Nature at