Gluten free fried chicken just got a mouthwatering upgrade—crispy, golden, and seasoned to perfection, it’s everything you crave without the gluten guilt!
This ultra-crispy gluten free fried chicken is a game changer! This chicken is deliciously crispy on the outside, and mouthwatering juicy on the inside.
I have made fried chicken many times before, like with this Haitian Fried Chicken Recipe, and this one is as equally juicy.
Just like our Japanese Fried Chicken, this recipe will leave you with the same amount of crispy texture we all know and love. It tastes amazing! All that minus using whole wheat flour.
What Is Gluten-Free Fried Chicken?
Gluten free fried chicken is chicken that has been fried without wheat flour. This recipe includes a homemade buttermilk marinade to enhance the flavor and tenderness of the chicken pieces.
A gluten-free flour blend is then used to dredge the meat, and fried golden brown and crispy.
You can make fried chicken that is dairy-free and gluten-free quite easily. The buttermilk marinate can be made with any dairy-free milk of your choice.
Flavor Without Compromise
Those who are on a diet or allergy to gluten can enjoy this meal. Rice flour works best for making fried chicken with gluten-free flour.
There are several gluten-free brands available, but my favorite is either Pillsbury gluten-free flour or Bob’s Red Mill 1 to 1, Better Batter, Bob’s Red Mill White Rice Flour, and King Arthur Measure for Measure.
A dry measuring cup for flour is always preferable to a glass measuring cup for liquid. To measure flour, scoop it from the bag with a spoon and place it in a measuring cup. Use the edge of a knife to scrape any excess flour and to level the flour in the cup.
Freezing Your Uncooked Chicken
The following tips will ensure that your chickens’ breading doesn’t fall off and long-term storage in the freezer.
To ensure the gluten-free flour sticks to the buttermilk, press it onto the chicken and do not shake it off.
After breading the chicken, allow it to dry on a baking sheet for five minutes.
Overcrowding the pan is not a good idea. It will prevent the breading from being knocked off due to touching.
The pieces of chicken should be turned using tongs.
Frequently Asked Questions (FAQ)
Yes! Simply replace buttermilk with a dairy-free alternative like almond milk. I’d also recommend adding a splash of apple cider vinegar or lemon juice to tenderize the chicken.
A mix of rice flour and cornstarch works best for a crispy texture. You can also add a bit of almond flour or gluten-free all-purpose flour for extra crunch and flavor.
I highly recommend you allow the chicken to rest on a wire rack, not paper towels, and avoid covering it right away. Air circulation is key to keeping the coating crisp.
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How To Make This Gluten Free Fried Chicken Recipe
Equipment
- Deep fryer
- Deep Fry Skillet
Ingredients
For The Chicken
- 7 Pieces Thighs; Bone-in
- 12 Drumsticks
- 2 tsp. Kosher Salt
- 2 tsp. Fresh Ground Black Pepper
- 4 Cups Canola Oil For Frying; Or oil preference.
Buttermilk Mixture
- 3 Cups Buttermilk
- 3 Large Eggs
- 4 tsp. Kosher Salt
- 1 ½ tsp. Fresh Ground Black Pepper
- 3 tsp. Paprika; Smoked paprika is also fine to use
- 3 tsp. Dried Parsley Flakes
- ⅛ tsp. Ground Cloves
- 1 tsp. Cumin
- 2 tsp. Cayenne
Gluten Free Flour Mixture
- 3 Cups Gluten Free Flour; We used White Rice Flour
- 1 ½ Cups Cornstarch; You can also use potato starch
- 2 tsp. Paprika
Instructions
Prep the Chicken
- Prep the Chicken – Wash the chicken and pat it dry with paper towels. Place the chicken in a bowl or platter and season with salt and pepper. Set aside. Prepare The Buttermilk Mixture – In a large bowl, add the buttermilk, eggs, salt, ground pepper, paprika, dried parsley flakes, ground cloves, cumin, and cayenne pepper. Whisk well until combined.
- Add the Chicken – Add the chicken to the buttermilk mixture and allow it to marinate for a minimum of 30 minutes but best to leave for 2 hours or longer. Prepare the Flour Mixture – In a separate large bowl, add the gluten free flour (rice flour), then add the cornstarch or potato starch, and add the paprika. Mix well to combine.
Cook the Chicken
- Heat the Oil – Use a deep skillet or deep fryer to heat the oil. For this we used Canola oil fry the chicken. Bring the oil to 375 degrees but no more than 400 degrees. You can also use vegetable oil or peanut oil to fry the chicken.Dredge The Chicken – When ready to cook, one at a time, add 1 to 2 pieces of chicken to the flour mixture. Dredge the chicken in flour on all sides, then place the chicken on a plate or rack, and repeat with all chicken pieces. Best to do 4 at a time to fry.
- Cook the Chicken – Carefully add the chicken to the oil, and cook for 18 minutes, turning every 2 minutes. Repeat with remaining chicken if doing in batches. Cooking time may vary depending on your temperature, and the type of oil you use. Serve and enjoy!
Notes
Crispy Secrets: How to Nail Gluten Free Fried Chicken Every Time
- Chicken Pieces – For this recipe, we are using drumsticks and bone-in thighs. You’ll need about 8 pieces of each.
- Gluten-Free All-Purpose Flour– For this recipe, we used Rice flour, but feel free to use cassava flour, tapioca flour, almond flour, or coconut flour. Be mindful that the type of flour you use may alter the taste and texture of the breading on the chicken.
- You will use the flour as part of the base to bread the chicken. This will help the chicken to get that beautiful golden color coating we all love.
- Buttermilk– This is needed to marinate the chicken. If you don’t have buttermilk available, you can make your own by combining ½ tablespoon of white vinegar or lemon juice and ½ cup of milk. Mix well until combined.
- Eggs– Large eggs. Best to use room temperature. This will help the ingredients stick to the chicken.
- Paprika– To add a little extra flavor. You can use regular or smoked paprika. It also add a layer of reddish color to your gluten fried chicken.
- Hot Pepper– I used ground cayenne pepper; use your preference!
- Salt and Pepper – To taste.
- Cornstarch – The number one effective ingredient to accomplishing that flakey and crispy texture. You can also opt to use Potato starch. Either way, your gluten free fried chicken will be very crispy and delicious. Don’t leave it out!
- Be sure that the oil is completely hot before you add the battered chicken to the pan. If the oil is not properly heated, the chicken will not be crispy, and the flour mixture will soak up all the oil.
- Use a candy or deep-frying thermometer so you’ll know when it reaches 375° Fahrenheit. You can also sprinkle a little flour on the oil – if it sizzles then it’s ready! I do not recommend adding sprinkle water because this will cause it to pop and may cause injuries.
- Be sure to keep an eye on the chicken while it cooks. Once you have added the chicken to the oil, the temperature will gradually drop. If the temperature drops while frying the chicken, finish the batch, and allow the oil to cool. Carefully transfer the oil to a safe dish and resume cooking the rest of the chicken with fresh clean oil.
- Your chicken is cooked once it reaches 165°F.
- For a crispier breading, transfer the cooked gluten free fried chicken on a wire rack so that the oil will have a place to drip.
Linda says
I had not had good fried chicken since I went gluten free six yrs ago. I made this chicken tonight and WOW, just wow! It was delicious. I’m so happy right now. Thanks for sharing your recipe!
Mirlene says
Awwww you are so welcome, Linda. Thank you so much!
Erin says
Would I be able to make this in an air fryer? Thank you!
Mirlene says
Yes, you can make this in the air fryer. Be sure to spray it with cooking oil.
Coco says
This was delicious and my gluten happy family devoured this dish. I have had a very hard time making a good GF Fried Chicken… but, wow! I am also noting your GF Flour Mixture to help with breading other foods that would work with this…maybe fish. I want to thank you so much for this!
Mirlene says
Thank you so much, Coco! I am so happy that your family enjoyed it.
Michelle says
You are speaking my love language! One of the things I hated giving up when our family went gluten free
Mirlene says
Thank you, Michelle!
Brittany Hirst says
This recipe is the best fried chicken I’ve ever made! THANK YOU! I made it in honor of my sweet grandma who just passed. Her fried chicken was my very favorite and this tastes SO much like it!
Mirlene says
I am so sorry to read about your grandmother, Brittany. Thank you for making the recipe. Our condolences.
Toni says
I am so happy that this is gluten free! Thank you so much for the recipe!
Mirlene says
Thank you Toni
Dana says
This was amazing! My cousin is GF and was recently griping about how she can’t ever try things like fried chicken. Tried this recipe to surprise her and wow, WOW. We all loved it!! Thank you so much.
Ieva says
Superb! The chicken turned out super crispy and nice! I would have never known it’s gluten free!
Brenda says
Very good fried chicken. The chicken was tender and moist. I had a lot of flour mix left over, so next time I will mix less. I had 7 large thighs and 8 large wings. Also I used a cast iron frying pan and the oil temp @ 375 was a little high – the coating got very brown. Next time I will make it in my deep fryer. Great recipe overall. Thanks for sharing your recipe. Hubby gave it a thumps up!
Mirlene says
Thank you, Brenda. I am glad hubby gave it a thumbs up. I usually like to encourage our readers to stay between 350 and 375 degrees – especially if they are using a deep fryer. Cast iron skillet heats up fast (depending on the brand). However, I am glad you were able to create something delicious after all. Thank you so much for trying the recipe. We hope you found more recipes to try.
Ava M. says
What a detailed recipe! The first photo made me drool over so I had to try it and it was a hit! My family loved it because it was so crispy on the outside and nicely tender and juicy in the inside.
Mirlene says
thank you, Ava!