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Foolproof Gluten Free Fried Chicken

This gluten free fried chicken is incredibly crispy on the outside and juicy on the inside. Made with a simple blend of rice flour and spices, it's a foolproof recipe that delivers classic fried chicken flavor without the gluten.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the brine: 4 cups buttermilk 2 tablespoons salt, 1 tablespoon sugar, 1 teaspoon black pepper
  • For the chicken: 3 pounds chicken pieces drumsticks, thighs, breasts, skin-on
  • For the coating: 2 cups white rice flour 1/2 cup cornstarch, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon cayenne pepper (optional), 1 teaspoon salt, 1 teaspoon black pepper
  • For frying: Vegetable oil or peanut oil for deep frying

Equipment

  • large mixing bowl
  • shallow dish
  • whisk
  • tongs
  • deep skillet or Dutch oven
  • meat thermometer
  • wire rack
  • Baking sheet

Method
 

  1. 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.
  2. In a shallow dish, whisk together rice flour, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), salt, and black pepper.
  3. 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.
  4. In a deep skillet or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.
  5. 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.
  6. Transfer to a clean wire rack set over paper towels. Let rest for 5 minutes before serving.

Notes

For extra crunch, double dredge: after first coating, dip back into buttermilk, then coat again. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness. Serve with honey, hot sauce, or coleslaw.