Fried chicken has always been a favorite in my house, but when I started cooking for family members with gluten sensitivities, I had to find a way to make it without traditional flour. At first, I wasn’t sure if gluten-free fried chicken could be just as crispy and flavorful as the classic version, but after testing different flour alternatives, I finally found the perfect combination.

The first time I made this gluten-free fried chicken, I was nervous. Would it still have that golden, crunchy coating? Would it be too heavy or too light? But after taking the first bite, I knew I had nailed it. The chicken was crispy on the outside, juicy on the inside, and packed with flavor. Now, even family members who don’t eat gluten-free request this version because it’s just that good!

Servings	Total
6	35mins

Where Did You Learn This Recipe?

I’ve been making fried chicken for years, but the need for a gluten-free version came up when a close friend was diagnosed with celiac disease. She loved fried chicken but had to avoid it at restaurants because of cross-contamination.

I started testing different gluten-free flours, reading online tips from other gluten-free cooks, and making small tweaks to my usual recipe. After a few test runs, I found that a mix of rice flour and cornstarch gave the best crunch without being too heavy. It took some trial and error, but now I have a go-to gluten-free fried chicken recipe that everyone loves.

Why Gluten-Free Fried Chicken?

If you’re avoiding gluten, whether due to celiac disease, an allergy, or just a dietary choice, fried chicken can feel off-limits. But it doesn’t have to be! Here’s why this gluten-free version is worth making:

Crispy and Crunchy: Using the right combination of gluten-free flours ensures a crunchy coating.
Juicy and Flavorful: The buttermilk marinade keeps the chicken moist while adding flavor.
Easy to Make: No complicated steps—just marinate, coat, and fry!
Great for Everyone: Even if you’re not gluten-free, this recipe is so good you won’t miss the regular flour.

What Is Gluten-Free Fried Chicken Made Of?

This recipe swaps out traditional wheat flour for gluten-free alternatives while keeping the same great taste and texture. Here’s what goes into it:

Chicken: Bone-in, skin-on thighs, and drumsticks work best for juicy fried chicken.
Buttermilk Marinade: Helps tenderize the chicken and adds flavor.
Gluten-Free Flour Coating: A mix of rice flour and cornstarch for a crispy texture.
Seasonings: Garlic powder, paprika, salt, and black pepper for extra flavor.
Frying Oil: A neutral oil like vegetable or avocado oil.

What to Have with Gluten-Free Fried Chicken

This fried chicken goes well with all the classic sides. Here are some of my favorites:

Mashed Potatoes: Creamy mashed potatoes make the perfect pairing.
Coleslaw: A fresh, tangy slaw balances the richness of the fried chicken.
Corn on the Cob: A simple and delicious side.
Gluten-Free Biscuits: Light and fluffy, perfect for soaking up any extra seasoning.
Steamed Vegetables: Green beans, roasted carrots, or asparagus add a healthy touch.

Is Gluten-Free Fried Chicken Healthy?

This recipe is still fried, so it’s an indulgence, but using gluten-free flour makes it suitable for those with gluten sensitivities. If you want to lighten it up, try air frying or baking instead of deep frying.

Kitchen Equipment

Here’s what you’ll need:

A deep frying pan or Dutch oven
A thermometer for monitoring oil temperature
Mixing bowls
A whisk for the buttermilk marinade
A wire rack for draining the chicken
Tongs for handling the chicken

Ingredients

For the Chicken:

2 lbs bone-in, skin-on chicken thighs and drumsticks
2 cups buttermilk
1 tbsp hot sauce (optional for extra flavor)

For the Breading:

1 cup rice flour
½ cup cornstarch
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper

For Frying:

Vegetable or avocado oil (enough for frying)

Optional Dipping Sauce:

Honey mustard
Spicy mayo
Ranch dressing

Directions:

Step 1: Marinate the Chicken

In a large bowl, mix the buttermilk and hot sauce.
Add the chicken pieces, ensuring they are fully coated.
Cover and refrigerate for at least 2 hours (or overnight for the best flavor).

Step 2: Prepare the Breading

In another bowl, whisk together the rice flour, cornstarch, garlic powder, paprika, salt, and black pepper.

Step 3: Coat the Chicken

Remove the chicken from the buttermilk, letting the excess drip off.
Dredge each piece in the flour mixture, pressing gently to make sure the coating sticks.
Let the coated chicken sit for 10 minutes—this helps the breading adhere better.

Step 4: Heat the Oil

In a deep frying pan or Dutch oven, heat about 2 inches of oil to 350°F (175°C).

Step 5: Fry the Chicken

Carefully place the chicken in the hot oil, frying it in batches to avoid overcrowding.
Fry for about 6-8 minutes per side or until golden brown and crispy.
Use a thermometer to check that the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack to drain excess oil.

Step 6: Serve

Let the chicken rest for a few minutes before serving.
Serve hot with your favorite dipping sauces and sides.

Tips

Use Cornstarch for Extra Crunch: It makes the coating lighter and crispier.
Let the Chicken Rest: Allowing the breaded chicken to sit before frying helps the coating stay on.
Keep the Oil at the Right Temperature: Too hot, and the coating burns before the chicken cooks through. Too cool, and the chicken absorbs too much oil.
Air Fryer Option: Cook at 400°F (200°C) for 20-25 minutes, flipping halfway through.

FAQs

Can I use boneless chicken?
Yes! Boneless thighs or breasts work well. Just reduce the frying time slightly.

Can I bake this instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

What’s the best gluten-free flour for frying?
Rice flour and cornstarch create a crispy texture, but you can also use a gluten-free all-purpose blend.

Can I make this ahead of time?
Yes, but fried chicken is best fresh. To reheat, use an oven or air fryer to maintain crispiness.

Conclusion

Gluten-free fried chicken is crispy, juicy, and packed with flavor—proof that you don’t need regular flour to make amazing fried chicken. Whether you’re gluten-free or just looking for a new way to fry chicken, this recipe is a must-try. Serve it with your favorite sides and enjoy every crunchy, delicious bite!

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