There’s nothing quite like biting into a piece of perfectly fried chicken—crispy, golden, and impossibly juicy. But if you’re avoiding gluten, that classic crunch can feel like a distant memory. Not anymore! This foolproof gluten free fried chicken recipe is here to change everything. Using a simple blend of rice flour and cornstarch, plus a buttermilk brine that guarantees tenderness, you’ll get fried chicken that’s every bit as good as the original—if not better.
Why This Recipe Works
The secret to foolproof gluten free fried chicken lies in three key steps: brining, the right flour blend, and proper frying technique. Brining in buttermilk tenderizes the meat and helps the coating stick. Rice flour provides a light, crispy crust that doesn’t get greasy, while cornstarch adds extra crunch. Maintaining the oil at a steady 350°F ensures even cooking without burning.
Tips for the Crispiest Gluten Free Fried Chicken
For maximum crunch, let the coated chicken rest for 15 minutes before frying. This allows the flour to hydrate and adhere better. Use a meat thermometer to check doneness—breasts should reach 165°F, and dark meat 175°F. Never crowd the pan, as this lowers oil temperature and leads to soggy chicken.
How to Serve Gluten Free Fried Chicken
This chicken is perfect for a picnic, Sunday dinner, or game day. Serve it with classic sides like coleslaw, mashed potatoes, or biscuits—all gluten free, of course. A drizzle of honey or hot sauce takes it to the next level. Leftovers reheat beautifully in the oven.
Frequently Asked Questions
Can I use buttermilk substitute for the brine?
Yes, you can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. It works perfectly for brining.
What is the best oil for frying gluten free chicken?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Peanut oil adds a subtle nutty flavor and is excellent for frying. Always maintain the oil temperature at 350°F for best results.
Can I bake this gluten free fried chicken instead of frying?
Yes, for a healthier version, bake the coated chicken on a wire rack over a baking sheet at 400°F for 35-40 minutes, flipping halfway. Spray lightly with oil for extra crispness.
How do I keep the coating from falling off?
Make sure the chicken is well-brined and let the coated pieces rest for 15 minutes before frying. This helps the coating adhere. Also, avoid overcrowding the pan and don’t flip too early.
Foolproof Gluten Free Fried Chicken
Ingredients
Equipment
Method
- In a large bowl, combine buttermilk, salt, sugar, and black pepper. Add chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
- In a shallow dish, whisk together rice flour, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), salt, and black pepper.
- Remove chicken from brine, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Place on a wire rack set over a baking sheet. Let rest for 15 minutes.
- In a deep skillet or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.
- Fry chicken in batches, without crowding, for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) for breasts, 175°F (80°C) for thighs/drumsticks.
- Transfer to a clean wire rack set over paper towels. Let rest for 5 minutes before serving.