Gluten Free Fried Chicken is a must-try recipe if you love crispy, well-seasoned chicken without the gluten. A flavorful buttermilk brine tenderizes the meat while a specially seasoned gluten-free flour and cornstarch mixture creates an extra-crispy crust. Follow these steps for a delicious family-style main dish that pairs beautifully with mashed potatoes, corn casserole, green bean casserole, or gluten-free biscuits.
Recipe Ingredients
Brine
- 4 cups buttermilk
- 2 tablespoons kosher salt
- ½ teaspoon black pepper
- 4 lb bone-in, skin-on chicken pieces (legs, breasts, or thighs)
Coating Ingredients
- 1 quart vegetable oil, for frying
- 2½ cups gluten-free flour
- ¾ cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon oregano
- ½ tablespoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Cayenne pepper, to taste
How To Make Gluten-Free Fried Chicken
Step 1: Combine the buttermilk, kosher salt, and black pepper in a large bowl and whisk until the salt dissolves.
Step 2: Submerge the chicken pieces in the buttermilk, ensuring each piece is well covered.
Step 3: Cover and refrigerate the chicken for at least 2 hours, or overnight for the best flavor and tenderness.
Step 4: When ready to fry, pour about 1 inch of oil into a large, heavy skillet and heat over medium-high until the oil reaches 350°F (175°C).
Step 5: While the oil heats, prepare the coating by whisking the gluten-free flour, cornstarch, garlic powder, onion powder, oregano, dried basil, smoked paprika, salt, and cayenne pepper (if using) in a shallow bowl.
Step 6: Remove each piece of chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the coating. Turn to coat all sides and press the mixture gently so it adheres.
Step 7: Add a few pieces of chicken to the hot oil without crowding the pan. Fry for about 15–18 minutes, turning occasionally, until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Transfer cooked pieces to a wire rack set over a baking sheet to drain and remain crisp. Repeat until all chicken is cooked. Serve hot and enjoy.
Recipe FAQs
Can you eat fried chicken with celiac disease?
- Yes—traditional fried chicken often contains wheat-based flour, but this recipe uses a gluten-free flour blend and cornstarch so it is suitable for those with celiac disease when prepared in a gluten-free environment.
What is the best type of gluten-free flour to fry chicken?
- Most 1:1 gluten-free all-purpose flours work well. Brands that include xanthan gum or other binders can give a better texture for frying.
How can I avoid the breading falling off the chicken?
- Pat the coating onto the chicken so it adheres, avoid overcrowding the pan, and don’t flip too often while frying. Frying at a steady temperature also helps the coating set and stick.
What kind of oil is best for frying?
- Neutral oils with high smoke points, such as vegetable oil or avocado oil, are ideal for frying chicken.
Can you make this recipe in an air fryer?
- An air fryer may not achieve the same deep-crisp crust and can dry the meat. For the best crispy result, traditional frying in oil is recommended.
How can I tell when my chicken is done?
- Cook until the coating is browned and the internal temperature reads 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to ensure juices run clear and there is no pink meat.
Expert Tips
- Coat the chicken immediately before frying; letting coated chicken sit can change the texture of the crust.
- For an easy coating method, place the coating and chicken in a large sealable bag and shake until evenly coated.
- Add a splash of hot sauce to the buttermilk brine for a spicy kick.
- Drain cooked chicken on a wire rack rather than paper towels to keep the crust crisp.
Storage & Reheating Instructions
Refrigerate leftover chicken in an airtight container within two hours of cooking; it will keep for 3–4 days. For longer storage, freeze the chicken and thaw overnight in the refrigerator before reheating.
To reheat and restore crispiness, preheat the oven to 400°F (200°C). Place chicken on a wire rack set over a baking sheet and heat for about 15 minutes, or until the skin is hot and crisp.
Notes
- Coat the chicken right before frying to preserve the intended texture.
- Shaking chicken and coating in a sealed bag is a convenient, less-mess method.
- Add hot sauce to the brine for extra heat.
- Drain on a wire rack to maintain crispness.
Yield: 5 servings • Prep Time: 15 mins • Cook Time: 30 mins • Resting Time: 2 hrs • Total Time: 2 hrs 45 mins