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Delish Gluten Free Fried Chicken Recipes

Delish Gluten Free Fried Chicken Recipes

Crispy, juicy gluten-free fried chicken coated in a spiced gluten-free flour and cornstarch blend, fried golden for a shatteringly crisp crust. Crowd-pleasing, weeknight-friendly, and celiac-safe.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 lb bone-in chicken thighs and drumsticks Pat very dry for best crunch
  • 2 cups buttermilk
  • 2 count large eggs Lightly beaten
  • 2 tsp hot sauce Ensure gluten-free brand
  • 1.5 cups gluten-free all-purpose flour Use a 1:1 blend with xanthan gum if possible
  • 0.5 cup cornstarch Check gluten-free labeling
  • 1 tsp baking powder Gluten-free
  • 2 tsp fine sea salt
  • 1.5 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 0.5 tsp cayenne pepper Adjust to taste
  • 2 qt peanut or canola oil, for frying Enough to reach 1.5 inches depth in pot
  • 2 tbsp fresh parsley, chopped Optional garnish

Instructions

Preparation Steps

  • Whisk buttermilk, eggs, and hot sauce in a large bowl. Season with 1.0 tsp salt and 0.5 tsp black pepper. Add chicken, turn to coat, and marinate while you prepare the coating or up to 12 hours chilled.
  • In a separate large bowl, mix gluten-free flour, cornstarch, baking powder, remaining 1.0 tsp salt, remaining black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
  • Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly so a thick, even coating adheres. Place coated pieces on a wire rack and let rest 10 minutes.
  • Heat 1.5 inches of oil in a deep, heavy pot to 350 F. Maintain the temperature between 325 F and 350 F throughout frying.
  • Fry chicken in batches without crowding. Thighs typically take 12 to 15 minutes and drumsticks 10 to 12 minutes, turning occasionally, until deeply golden and the thickest part reaches 165 F.
  • Transfer to a clean wire rack set over a sheet pan to drain. Lightly season with a pinch of salt while hot and let rest 5 minutes to set the crust.
  • Garnish with chopped parsley and serve hot with your favorite sides.
  • Make-ahead tip: Cool leftovers completely, refrigerate up to 2 days, and re-crisp in a 400 F oven for 10 to 12 minutes.

Notes

Always verify that every ingredient, including spices, baking powder, cornstarch, and hot sauce, is certified gluten-free. For extra craggy crunch, double-dip: after the first dredge, dip the chicken back into the buttermilk, then dredge once more before frying.