Gluten Free Fried Chicken

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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 and 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. 

Ingredients

To see the full list of the ingredients, keep scrolling down to the recipe card to see all the ingredients that were included with the exact measurements and step-by-step instructions.

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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 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 in to use Potato starch. Either way, your gluten free fried chicken will be very crispy and delicious. Don’t leave it out!

How To Make Gluten Free Breaded Chicken

Prep the Chicken – Wash the chicken and pat it dry with paper towels. You can follow our steps here in our poulet en sauce recipe to see how we clean our chicken. 

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.

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!

What’s So Unique About It?

Those who are on dieting or allergy with the 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 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.

Do not touch the fried chicken for at least 10 minutes after it has been dried on a wire rack.

Put the chicken in an airtight container and store in the freezer for two months.

Serving Suggestions

Fried chicken is one of those dishes we can eat by itself or with anything. In addition to this gluten-free dinner recipe, there are many other great side dishes. 

This gluten free fried chicken goes well this gluten free drop biscuits or with this gluten free biscuits.

It pairs well with this Instant Pot Collard Greens recipe, and with this cauliflower mashed potatoes. 

Store & Reheating Option 

Store any leftover chicken in an airtight container for up to 5 days. If leftover gluten free fried chicken needs to be reheated, place it in the oven at 350°F for about 15-20 minutes.

You can also reheat chicken in the microwave, but the skin won’t be as crispy.

Pro Tips

• Be sure that the oil needs 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.

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