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Gluten-Free Fried Chicken Recipe

Gluten-Free Fried Chicken Recipe

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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 the family members who don’t eat gluten-free request this version because it’s just that good!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Chicken Recipes
Servings 6

Equipment

  • 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
  

  • 2 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 cups buttermilk
  • 1 tbsp hot sauce (optional for extra flavor)
  • 1 cup rice flour
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • Vegetable or avocado oil (enough for frying)
  • Honey mustard
  • Spicy mayo
  • Ranch dressing

Instructions
 

  • 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).
  • In another bowl, whisk together the rice flour, cornstarch, garlic powder, paprika, salt, and black pepper.
  • 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.
  • In a deep frying pan or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
  • Carefully place the chicken in the hot oil, frying 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.
  • Let the chicken rest for a few minutes before serving.
  • Serve hot with your favorite dipping sauces and sides.
Keyword Gluten-Free Fried Chicken