gluten free fried chicken
A reliable gluten-free fried chicken recipe that delivers a crispy, golden-brown crust and a juicy interior using a buttermilk marinade and a blend of gluten-free flour and cornstarch.
- Prep Time: 40 mins
- Cook Time: 15 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
3–4 lbs Chicken pieces (thighs, drumsticks, breasts)
2 cups Buttermilk
1 tablespoon Hot sauce
1.5 cups Gluten-free all-purpose flour blend
0.5 cup Cornstarch or Arrowroot powder
1 tablespoon Smoked paprika
1 tablespoon Garlic powder
1 tablespoon Onion powder
Salt to taste
Black pepper to taste
Neutral oil For frying
Instructions
- Pat the chicken pieces dry with paper towels to ensure the marinade adheres
- Place the chicken in a large bowl and pour the buttermilk and hot sauce over the pieces. Let marinate for at least 30 minutes, or up to 2 hours for best results
- In a separate shallow dish, whisk together the gluten-free flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper
- Optional: Add a few tablespoons of the buttermilk marinade into the dry flour mix to create small clumps for extra texture
- Remove a piece of chicken from the marinade, allowing excess liquid to drip off
- Dredge the chicken thoroughly in the flour mixture, pressing firmly to ensure the coating sticks
- For an extra-thick crust, dip the chicken back into the buttermilk and then into the flour a second time
- Heat approximately two inches of oil in a heavy skillet or Dutch oven to 350°F
- Carefully place chicken pieces into the hot oil without overcrowding the pa
- Fry for 12 to 15 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is golden brow
- Drain the chicken on a wire rack to maintain its crispiness and let rest for 5 minutes before serving
Notes
Monitor oil temperature carefully; if it's too cold the chicken becomes greasy, and if it's too hot the skin will burn before the meat is cooked.
Use a wire rack for cooling instead of paper towels to avoid trapping steam and softening the crust.
For a dairy-free option, use almond milk mixed with 1 tablespoon of lemon juice as a buttermilk substitute.
Leftovers can be reheated in an oven at 375°F for 10-15 minutes or in an air fryer at 350°F for 4-5 minutes to restore the original crunch.
Nutrition
- Serving Size: 1 piece
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
Find it online: https://fabiloustaste.com/gluten-free-fried-chicken/