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.

Gluten Free Fried Chicken: A Foolproof Method

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

Scale

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

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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