Welcome to the recipe you’ve been dreaming of! If you thought you had to say goodbye to truly great fried chicken when you went gluten-free, think again.
Table of Contents
This is the real deal. We’re talking about a perfectly seasoned, incredibly crispy crust that shatters when you bite into it, revealing the most tender, juicy chicken inside.
Forget any past disappointments with soggy or bland coatings. This gluten free fried chicken recipe has been tested and perfected to ensure a flawless result every single time.
This will become your go-to method for making the best gluten free fried chicken you’ve ever had.
A Little Story About This Dish
There are few foods that evoke a sense of nostalgia and comfort quite like a bucket of fried chicken. It was a staple of family picnics and celebratory dinners for me. After going gluten-free, finding a worthy replacement felt like an impossible task. The recipes I tried just didn’t have that signature crunch.
I became obsessed with cracking the code. It took a lot of experimenting with flour blends and seasoning combinations, but when I finally pulled the first batch of this chicken from the skillet, I knew I had it. The sound of the crust crackling was music to my ears.
This gluten free fried chicken recipe isn’t just a substitute; it’s a showstopper in its own right. For more gluten-free cooking inspiration, here are some other recipes you might enjoy: GF Chicken Parmesan, GF Chicken and Dumplings.
Get Ready to Cook!
What to Expect
Making authentic gluten free fried chicken is a process of love, but it’s easier than you think. The method involves three key stages: a simple buttermilk marinade, a flavorful dredging mixture, and a careful frying process.
The total time is a few hours, but most of that is hands-off while the chicken marinates. The active cooking time is about 30-40 minutes.
The reward for your patience is unbelievably crispy, juicy, and flavorful chicken that will rival any traditional recipe. This is a perfect weekend dinner project.
Before You Begin
There are two non-negotiable secrets to success with this gluten free fried chicken recipe. First is the buttermilk marinade. Soaking the chicken for at least two hours (or overnight for best results) is what makes the meat incredibly tender and flavorful from the inside out.
Second, you must manage your oil temperature. Frying at a consistent 350°F is the key to a crispy crust that isn’t greasy. Use a thermometer and adjust the heat as you cook to ensure your gluten free fried chicken cooks perfectly.
The Heart of the Dish: Ingredients You’ll Need
For the Buttermilk Marinade:
| Amount | Ingredient |
| 6 | chicken thighs |
| 6 | chicken drumsticks |
| 3 cups | milk (or unsweetened almond/cashew milk) |
| 3 tablespoons | white vinegar |
| 2 teaspoons | salt |
| 1 teaspoon | pepper |
For the Crispy Dredging Mixture:
| Amount | Ingredient |
| 2 cups | all-purpose gluten-free flour |
| 1 cup | cornstarch |
| 1 tablespoon | onion powder |
| 1 tablespoon | garlic powder |
| 2 teaspoons | salt |
| 1 tablespoon | paprika |
| 1 tablespoon | dried thyme |
| 1 tablespoon | dried oregano |
| 1 tablespoon | dried basil |
| 4 cups | vegetable oil for frying (peanut oil is great) |
Let’s Get Cooking! Step-by-Step Guide
1. Marinate the Chicken: First, we’ll create our “buttermilk” marinade. In a large mixing bowl, whisk together the milk, white vinegar, salt, and pepper. Add your chicken thighs and drumsticks, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the most tender gluten free fried chicken, marinate it overnight.
2. Prepare the Dredging Mix: In a gallon-sized resealable plastic bag, combine the gluten-free flour, cornstarch, onion powder, garlic powder, salt, paprika, thyme, oregano, and basil. Seal the bag tightly and give it a good shake to mix everything together. This flavorful coating is key.
3. Heat the Frying Oil: Pour your vegetable oil into a 10-inch cast-iron skillet or another large, heavy-bottomed skillet. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature closely.
4. Dredge the Chicken: Working with one piece at a time, remove the chicken from the buttermilk marinade, letting any excess drip off. Place the chicken piece in the bag with the flour mixture. Seal the bag and shake vigorously until the chicken is completely and evenly coated. Place the coated chicken on a baking sheet and repeat with all the pieces.
5. Let the Coating Set: Allow the breaded chicken pieces to rest on the baking sheet for about 5 minutes. This helps the coating adhere to the chicken, which is crucial for an extra crispy gluten free fried chicken.
6. Fry in Batches: Carefully place 3 or 4 pieces of chicken into the hot oil, skin-side down first. Do not overcrowd the pan, as this will lower the oil temperature too much. Keep an eye on your thermometer and adjust the stove’s heat as needed to maintain a steady 350°F.
7. Turn and Cook: Fry the chicken for a total of 15-18 minutes, using tongs to turn each piece every 2 minutes or so. This frequent turning ensures an even, golden-brown crust all around. The chicken is done when it’s fully cooked and the internal temperature reaches 165°F.
8. Rest and Serve: Use tongs to remove the cooked gluten free fried chicken from the oil. Place it on a wire cooling rack (or a paper towel-lined plate) to allow any excess oil to drain off. Let the chicken rest for at least 10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and tender.
Mastering the Dish: Pointers for Perfection & How to Store
The key to consistently incredible gluten free fried chicken lies in two details: the marinade and the oil. Don’t rush the marinating process; letting the chicken soak overnight truly transforms the texture, making it succulent and tender.
Equally important is maintaining a steady oil temperature of 350°F. A thermometer is your best friend here. If the oil is too cool, the chicken will absorb it and become greasy; if it’s too hot, the crust will burn before the meat is cooked. Nailing this temperature is what guarantees a perfectly crispy, golden-brown result for your gluten free fried chicken.
To Store: Allow the chicken to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. To reheat and bring back the crispiness, place the chicken on a baking sheet and bake uncovered at 350°F for 15-20 minutes until heated through. Here are some other recipes to try: Gluten Free Chicken Pot Pie Gluten Free Enchiladas.
Your Burning Questions Answered!
Can fried chicken be gluten-free?
Absolutely! Traditional fried chicken is not gluten-free because the coating is made with wheat flour. However, it is very easy to make a gluten-free version at home by simply swapping the wheat flour for a gluten-free all-purpose flour blend, cornstarch, or other alternatives like tapioca starch. This gluten free fried chicken recipe is a perfect example of how to achieve a crispy, delicious result without any gluten.
Does KFC have gluten free fried chicken?
No, KFC’s fried chicken in the U.S. is not gluten-free. The iconic Original Recipe coating contains wheat flour. While some side dishes like corn on the cob and green beans may be gluten-free, the risk of cross-contamination in the fryers is very high, making it an unsafe option for anyone with celiac disease or high sensitivity.
Which fast food fried chicken is gluten-free?
Finding truly gluten-free fried chicken at major fast-food chains is difficult due to cross-contamination risks. However, Chick-fil-A is a notable option; their grilled chicken nuggets are gluten-free, and their waffle fries are often cooked in a dedicated fryer. Some Popeyes locations offer “naked” (un-breaded) chicken, and their Cajun rice and beans are typically gluten-free. For those with high sensitivity, it is always critical to ask about dedicated fryers and preparation protocols at your specific location.
Dig In & Enjoy!
You are now equipped with a foolproof recipe for making the most amazing gluten free fried chicken right in your own kitchen. This isn’t just a gluten-free version of a classic; it’s a fantastic recipe, period.
The crispy, seasoned crust and the incredibly juicy meat will impress everyone at your table, whether they eat gluten-free or not. I hope this recipe brings a little bit of joy and a lot of delicious crunch to your next meal. Connect with me on social media to get all of my most recent updates.
Gluten Free Fried Chicken: A Foolproof Method for Juicy Results
- Total Time: 175
- Yield: 12 1x
Description
Gluten free fried chicken that’s incredibly crispy, juicy, and flavorful. This foolproof recipe uses a buttermilk marinade for the most tender results.
Ingredients
Buttermilk Marinade:
6 chicken thighs
6 chicken drumsticks
3 cups milk (or unsweetened almond milk for dairy-free)
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon pepper
Dredging Mixture:
2 cups all-purpose gluten-free flour
1 cup cornstarch
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons salt
1 tablespoon paprika
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
4 cups vegetable oil for frying
Instructions
1. Marinate Chicken: In a large bowl, whisk together milk, vinegar, salt, and pepper. Add chicken pieces, cover, and refrigerate for at least 2 hours, or preferably overnight.
2. Prepare Breading: Combine gluten-free flour, cornstarch, and all spices in a gallon-sized resealable bag. Seal and shake well to combine.
3. Heat Oil: In a large cast-iron skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor.
4. Coat Chicken: Working one piece at a time, remove chicken from marinade, let excess drip off, and place in the bag with the flour mixture. Shake to coat completely. Place coated chicken on a baking sheet and let it rest for 5 minutes.
5. Fry Chicken: Fry 3-4 pieces at a time in the 350°F oil. Do not overcrowd. Cook for 15-18 minutes, turning with tongs every 2 minutes, until golden brown and the internal temperature reaches 165°F.
6. Rest and Serve: Remove chicken from the oil and place on a wire rack to drain. Let rest for at least 10 minutes before serving.
Notes
Oil Temperature: Keep a close eye on your frying oil’s temperature. It should stay near 350°F. Allow the oil to come back up to temperature before adding the next batch.
Resting is Key: Letting the chicken rest after breading helps the coating stick. Letting it rest after frying ensures the meat is juicy.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 385 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 110 mg