Gluten Free Fried Chicken
This gluten free fried chicken is so golden, crispy, and delicious! This classic comfort food is great for family dinners. Make restaurant quality fried chicken from home! The gluten free breading is extra crispy, while the chicken is tender and juicy. These are great by themselves, in sandwiches, salads, and more. Great for the whole family!
Why You’ll Love This Recipe
There are many reasons why you will love this recipe for gluten free fried chicken. Here are just a few:
- This fried chicken does not taste gluten free. It is classic, crispy, and flavorful.
- Great for family dinners. Kids and picky eaters love this recipe.
- It is delicious and flavorful.
- The gluten free breading stays on and does not fall off.
- It tastes like KFC!
- Better and healthier than takeout.
- The crispy coating and the juicy chicken are simply irresistible.
- This chicken is versatile. Serve as the main meal or on top of salad.
- You can serve it with a variety of dipping sauces, such as ranch, honey mustard, ketchup, or barbecue.
- This recipe is gluten free and sugar free.
- This recipe is perfect for people with gluten allergies or intolerances.
- This is a much healthier way to enjoy fried chicken! It is not deep fried.
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free fried chicken. Scroll down to the recipe card for full ingredients list and instructions.
A mix of chicken thighs and drumsticks is great for making fried chicken. Chicken thighs stay juicy and tender during the frying process. Chicken breasts tend to dry out more quickly.
Buttermilk helps tenderize the meat. Feel free to replace the buttermilk with milk and vinegar or lemon juice if needed.
Gluten free flour helps bread the chicken. I love King Arthur Flour gluten free flour for this recipe. It already contains xantham gum and makes this chicken extra crispy.
Cornmeal has a higher starch content than flour, which means that it will absorb more moisture from the chicken. This helps to create a crispy crust that will stay crispy even after the chicken is cooked.
The seasoning mix adds a classic flavor to this chicken. You would never guess it is gluten free!
Fry the chicken in olive oil. I have also had success using avocado oil.
Taste & Texture
Gluten free fried chicken has a crispy and crunchy exterior and a juicy and tender interior.
The coating is made with a gluten free flour blend that helps to create a crispy crust that stays on the chicken even after it is fried.
The chicken is cooked until it is golden brown and cooked through.
This recipe tastes like classic fried chicken from a restaurant.
Different Cooking Methods
There are many different ways to cook gluten free fried chicken. Some popular methods include:
- Deep frying: This is the classic method for frying chicken. It is important to use a high-heat oil, such as vegetable oil, to ensure that the chicken cooks evenly.
- Pan frying: This method is less messy than deep frying, but it can be more difficult to get the chicken evenly cooked.
- Air frying: This is a newer method of frying that uses hot air to cook the chicken. It is a healthier option than deep frying, as it uses less oil. It will not yield the same deep fried flavor.
How to Make
Step 1
First, in a large mixing bowl, combine the chicken and buttermilk. Ensure the chicken is fully coated. Then, cover the bowl and refrigerate for 1 hour up to overnight.
Step 2
In a separate shallow dish, prepare the coating mixture. Combine the gluten free flour, cornmeal, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Mix until combined.
Step 3
Take the marinated chicken out of the fridge. Allow the excess buttermilk to drip off each piece before coating.
Step 4
Dredge each piece of chicken in the coating mixture, pressing it onto the chicken.
Step 5
Heat about ½ inch (1.3 cm) of olive oil in a large skillet or frying pan over medium high heat.
Step 6
Once the oil is hot (about 350 degrees Fahrenheit), carefully place the coated chicken pieces in the pan. Do not overcrowd the pan. Fry in batches if necessary.
Step 7
Fry the chicken for 4 to 6 minutes per size, depending on the size of the chicken pieces. Use tongs to turn the chicken. Cook until the coating becomes golden and the internal temperature reaches 165 degrees Fahrenheit.
Step 8
Then, remove the fried chicken from the oil. Place it on a plate lined with paper towels to drain excess oil.
Step 9
Finally, repeat the frying process with the remaining chicken. Serve!
Expert Tips & Tricks
Here are a few expert tips and tricks for making the best gluten free fried chicken!
Use a good gluten free flour blend. There are many different gluten free flour blends available, so it is important to use one containing xantham gum.
Do not overcrowd the pan. When frying chicken, it is important to not overcrowd the pan. This will prevent the chicken from cooking evenly.
Preheat the oil in the pan. It must be hot before adding the chicken. The oil should be around 350 degrees Fahrenheit.
If using an air fryer, do not overcrowd the air fryer basket.
To ensure that the chicken is cooked through, it is important to use a thermometer. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
How to Serve & Store
Gluten free fried chicken is best served fresh. Serve with French fries, mashed potatoes, a side salad, or roasted veggies.
This chicken goes well with ketchup, mustard, BBQ sauce, buffalo sauce, and mayonnaise.
Store leftovers in the refrigerator for up to 3 days.
To reheat, simply place the chicken in a preheated oven at 350 degrees Fahrenheit for 7 to 8 minutes, or until heated through.
Alternatively, air fry at 350 degrees Fahrenheit for 5 to 7 minutes.
Frequently Asked Questions
All purpose flour is not gluten free. Therefore, using regular flour will not yield gluten free fried chicken.
If your chicken is not crispy, you can try using a higher-heat oil or frying the chicken for a longer amount of time. You can also try double coating the chicken in batter.
You can add even more spices and herbs to the batter, such as garlic powder, onion powder, or paprika. However, this fried chicken is already very flavorful. You can also add different dipping sauces, such as ranch, honey mustard, or barbecue.
To make extra crispy fried chicken, use enough breading. Then, preheat the oil in a skillet. This allows the breading to become extra golden brown. In addition, use enough oil.
Sure! Replace the buttermilk with 1 cup dairy free milk and 1 tablespoon vinegar or lemon juice. Then, you will have gluten free dairy free fried chicken.
Equipment Needed
Tongs: These tongs are great for turning over the pieces of chicken.
Nonstick Skillet: This is a deep skillet. Great for frying chicken!
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Get the Recipe: Gluten Free Fried Chicken
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
- 1 cup gluten free flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
- olive oil, for frying
Instructions
- First, in a large mixing bowl, combine the chicken and buttermilk. Ensure the chicken is fully coated. Then, cover the bowl and refrigerate for 1 hour up to overnight.
- In a separate shallow dish, prepare the coating mixture. Combine the gluten free flour, cornmeal, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Mix until well combined.
- Take the marinated chicken out of the fridge. Allow the excess buttermilk to drip off each piece before coating.
- Dredge each piece of chicken in the coating mixture, pressing it onto the chicken.
- Heat about ½ inch (1.3 cm) of olive oil in a large skillet or frying pan over medium high heat.
- Once the oil is hot (about 350 degrees Fahrenheit), carefully place the coated chicken pieces in the pan. Do not overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for 4 to 6 minutes per size, depending on the size of the chicken pieces. Use tongs to turn the chicken. Cook until the coating becomes golden and the internal temperature reaches 165 degrees Fahrenheit.
- Then, remove the fried chicken from the oil. Place it on a plate lined with paper towels to drain excess oil.
- Finally, repeat the frying process with the remaining chicken. Serve!
Notes
- Both boneless and bone-in chicken thighs work well.
- If needed, replace the buttermilk with 1 cup milk and 1 tablespoon vinegar or lemon juice.
- Use gluten free flour that contains xantham gum. This will produce crispy brown fried chicken.
- Do not overcrowd the frying pan. The chicken will cook unevenly in this case.
- Use a meat thermometer to determine when the chicken is done cooking.
- Chicken is done when it has reached 165 degrees Fahrenheit internally.
- Store leftovers in the fridge for up to 4 days.
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6 Comments on “Gluten Free Fried Chicken”
I couldn’t believe how crispy this came out for it being gluten-free! It’s definitely on repeat for dinner next week!
I’m always looking for gluten free fried chicken recipes and this by far is the best one!
This chicken came out great! Nobody knew it was GF and everyone wanted seconds and even thirds. A huge hit! Thanks.
I don’t have to eat gluten free, but my best friend does. I was a little skeptical of your claims that it tastes like KFC, but it really does! It’s so good and crispy that I’m going to make it again for myself!
I made this because my MIL was coming for dinner and she tries to keep GF. While I’m a gluten eater I found I actually greatly prefer this to traditional fried chicken! The blend of spices make it tasty enough it doesn’t need any sauce.
I am a huge fan of fried chicken, but I have to be careful with my diet. When I don’t have access to good fried chicken, I make my own. This recipe is fantastic because it’s gluten-free! It is crunchy and tasty, but what I love most about it is that it does not taste like cardboard. It’s not dry, and it doesn’t have that weird aftertaste that you get with other gluten-free foods.