Gluten-Free Fried Chicken Recipe
Crispy gluten-free fried chicken with a perfectly seasoned crust that stays crunchy! Easy Southern-style recipe using simple ingredients for juicy, flavorful results.
You know what I missed most after going gluten-free? That golden, crackling-crisp fried chicken from Sunday dinners at my grandmother’s house. The kind where you could hear the crunch from across the table, and the first bite sent up a little cloud of steam from the juicy meat inside.
For years, I thought crispy gluten-free fried chicken was just a beautiful dream. Every attempt ended up either soggy, weirdly textured, or falling apart in the pan. But after testing batch after batch (my family didn’t complain), I finally cracked the code to Southern-style gluten-free fried chicken that rivals any traditional recipe.
This gluten-free fried chicken uses a buttermilk-style marinade and a genius combination of gluten-free flour and cornstarch to create that signature crackly crust. Whether you’re planning a summer picnic, a cozy family dinner, or need a showstopper for your next potluck, this recipe delivers every single time.
Table of Contents
Ingredients
| For the Chicken & Marinade | Amount |
|---|---|
| Chicken thighs | 6 pieces |
| Chicken drumsticks | 6 pieces |
| Milk (or dairy-free: unsweetened almond, cashew, or coconut milk) | 3 cups |
| White vinegar | 3 tablespoons |
| Salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
| For the Dredging Mixture | Amount |
|---|---|
| All-purpose gluten-free flour | 2 cups |
| Cornstarch | 1 cup |
| Onion powder | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Salt | 2 teaspoons |
| Paprika | 1 tablespoon |
| Dried thyme | 1 tablespoon |
| Dried oregano | 1 tablespoon |
| Dried basil | 1 tablespoon |
| Vegetable oil for frying (peanut oil recommended) | 4 cups |
Instructions
Step 1: In a large mixing bowl, whisk together the milk, white vinegar, salt, and pepper until well combined. The vinegar creates a buttermilk-style marinade that tenderizes the chicken and adds that classic tangy flavor.
Add all the chicken pieces to the bowl, making sure each piece is fully submerged. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though overnight marinating gives you the juiciest, most flavorful results.
Step 2: Prepare your dredging mixture by combining the gluten-free flour, cornstarch, onion powder, garlic powder, salt, paprika, thyme, oregano, and basil in a gallon-sized resealable plastic bag. Seal it up and give it a good shake until everything’s evenly mixed—this is the secret blend that creates that irresistible crispy coating.
You can also combine these ingredients in a shallow dish if you prefer, but I find the bag method less messy and easier for thorough coating.
Step 3: Heat your vegetable oil in a 10-inch cast iron skillet or large heavy-bottomed pan over medium heat until it reaches 350°F on a thermometer. To test if the oil’s ready without a thermometer, sprinkle a tiny pinch of the flour mixture into it—it should sizzle enthusiastically but not smoke.
Getting the temperature right is crucial for crispy gluten-free fried chicken that’s cooked through without burning.
Step 4: Working with one piece at a time, remove a chicken piece from the buttermilk mixture and let excess marinade drip off for just a second. Place it in the bag with the flour mixture, seal the bag completely, and shake vigorously until the chicken is thoroughly coated in the seasoned flour.
The cornstarch in this gluten-free fried chicken recipe is what gives you that extra-crispy, golden crust. Place the coated piece on a baking sheet and repeat until all chicken pieces are ready to fry.
Step 5: Carefully place 3 or 4 breaded chicken pieces skin-side down into the hot oil—don’t overcrowd the pan or the temperature will drop too much and you’ll end up with greasy, soggy chicken instead of crispy perfection.
Keep an eye on your thermometer and adjust the heat as needed to maintain that steady 350°F. Fry each piece for 15-18 minutes total, turning every 2 minutes with tongs so all sides get equally golden and crunchy, until the internal temperature reaches 165°F.
Step 6: Use tongs to transfer the finished chicken pieces to a wire cooling rack set over a baking sheet, or place them on a paper towel-lined plate. Well… here’s the hardest part: let that crispy gluten-free fried chicken rest for at least 10 minutes before digging in.
This resting time lets the juices redistribute and the coating set up perfectly. Serve warm for maximum crunch, though it’s honestly delicious cold too—perfect for picnics and lunchboxes!
Substitutions
Dairy-Free Option: Simply swap the regular milk for unsweetened almond milk, cashew milk, or coconut milk. The vinegar still creates that buttermilk tang, so you won’t miss a thing flavor-wise. I’ve used all three dairy-free options with excellent results in this Southern-style gluten-free fried chicken.
Gluten-Free Flour Blend: Any good all-purpose gluten-free flour blend works here, but make sure it contains xanthan gum or another binder. I’ve had great success with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. The cornstarch is non-negotiable though—it’s what gives you that signature crackly crust.
Oil Choices: While I love peanut oil for its high smoke point and neutral flavor, you can use vegetable oil, canola oil, or refined coconut oil. Just avoid olive oil, which smokes at lower temperatures and can add an unwanted flavor to your crispy gluten-free fried chicken.
Spice Adjustments: Feel free to dial up the heat with cayenne pepper or smoked paprika if you like things spicy. You could also add a teaspoon of mustard powder for extra depth—it’s a classic Southern trick that adds complexity without being identifiable.
Troubleshooting
Coating Falls Off: This usually happens when the oil isn’t hot enough or you’re moving the chicken around too much. Make sure your oil hits 350°F before adding chicken, and resist the urge to flip constantly—every 2 minutes is plenty. Also, letting the coated chicken rest on the baking sheet for 5-10 minutes before frying helps the coating adhere better.
Soggy Crust: If your gluten-free fried chicken isn’t staying crispy, the oil temperature likely dropped too low. Frying too many pieces at once overwhelms the oil’s ability to maintain heat. Stick to 3-4 pieces maximum per batch, and let the oil come back up to temperature between batches.
Raw Inside, Burnt Outside: Your oil is too hot! Lower the heat and use a thermometer to maintain 350°F throughout cooking. Chicken pieces that are especially thick might need an extra minute or two—always check that internal temperature reaches 165°F for food safety.
Breading Tastes Bland: Don’t skip the marinating step—that buttermilk mixture seasons the meat itself, not just the coating. If you’re short on time and only marinate for 2 hours, consider adding an extra half teaspoon of salt to your dredging mixture to boost flavor.
Storage and Meal Prep
Store any leftover crispy gluten-free fried chicken in an airtight container in the refrigerator for up to 3 days. Let it cool completely first to prevent condensation from making the coating soggy. The chicken is delicious cold straight from the fridge—I actually prefer the drumsticks this way for packed lunches.
To reheat and restore some of that crispiness, place chicken pieces on a wire rack set over a baking sheet (this prevents the bottom from steaming) and bake uncovered at 350°F for 15-20 minutes. The oven method works way better than the microwave, which tends to make the coating rubbery, though microwaving is fine if you’re in a rush and don’t mind sacrificing some texture.
Serving Suggestions
This Southern-style gluten-free fried chicken pairs beautifully with classic comfort sides like creamy mashed potatoes, coleslaw, or gluten-free banana nut muffins for a sweet-savory contrast. I also love serving it with honey butter, hot sauce, or maple syrup for dipping—trust me on that last one!
For a complete summer spread, pack this crispy chicken alongside potato salad and fresh fruit for the ultimate picnic. It’s also perfect for game day parties, Fourth of July cookouts, or any time you’re craving that nostalgic comfort food experience without the gluten.
Variations
Extra-Spicy Version: Add 2 teaspoons of cayenne pepper and 1 teaspoon of hot sauce to your buttermilk marinade for a kick. You can also mix some of your favorite hot sauce with melted butter and brush it over the finished chicken for Nashville hot-style gluten-free fried chicken that’ll clear your sinuses in the best way.
Kid-Friendly Tenders: Cut boneless, skinless chicken breasts into strips and reduce the frying time to 8-10 minutes total. Kids love the tender, bite-sized pieces, and they’re easier to dip in ketchup or ranch. Just keep an eye on that internal temperature—white meat can dry out faster than dark meat.
Air Fryer Option: While nothing beats traditional frying, you can make this in an air fryer at 380°F for about 25-30 minutes, flipping halfway through and spritzing with cooking spray. The texture won’t be quite as crispy, but it’s a lighter option that still delivers plenty of flavor when you’re watching calories or just don’t want to deal with all that oil.
Herb Variations: Swap out the Italian herbs for Cajun seasoning, ranch seasoning mix, or even everything bagel seasoning for completely different flavor profiles. Man, oh man, the ranch version is addictively good and requires zero extra effort since you’re just substituting one seasoning for another.
Gluten-Free Fried Chicken FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! Boneless, skinless breasts work great for this gluten-free fried chicken recipe—just pound them to an even thickness and reduce the cooking time to about 12-15 minutes. Keep in mind that white meat can dry out more easily than dark meat, so watch that internal temperature carefully and don’t overcook.
How do I know when the oil is the right temperature without a thermometer?
Drop a small pinch of the flour mixture into the oil—if it sizzles immediately and floats to the top but doesn’t smoke or turn dark brown within seconds, you’re in the right range. Another trick is to stick the handle of a wooden spoon in the oil; if bubbles form around it steadily, your oil’s ready for frying.
Why does my gluten-free fried chicken coating taste gritty?
This usually happens with certain gluten-free flour blends that contain rice flour as the primary ingredient. Blends with a mix of starches and softer flours work best—look for ones that include ingredients like tapioca starch, potato starch, or sorghum flour. The cornstarch in this recipe also helps create a smoother, less gritty texture.
What’s the best way to keep the first batch warm while frying the rest?
Place your finished chicken on a wire rack set over a baking sheet in a 200°F oven. This keeps everything warm without steaming the coating and making it soggy. Just don’t stack the pieces or they’ll lose their crispiness where they touch.
Can I make the marinade and breading mixture ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance—in fact, longer marinating makes it even more tender and flavorful. Mix your dry dredging ingredients and store them in an airtight container for up to a week. Just wait to fry until you’re ready to serve, since crispy gluten-free fried chicken is definitely best enjoyed fresh and hot.
This crispy gluten-free fried chicken has become my go-to for family gatherings, and honestly, most people can’t even tell it’s gluten-free until I mention it. The combination of the tangy buttermilk-style marinade and that perfectly seasoned cornstarch-flour blend creates a crust that’s as light and crispy as a potato chip, but with so much more flavor.
If you’re looking for more comforting gluten-free recipes to round out your menu, check out these gluten-free banana oat muffins for a wholesome breakfast option, or treat yourself to gluten-free peanut butter cup brownies for dessert. According to research on gluten-free cooking methods, achieving the right texture often comes down to the ratio of starches to flour—which is exactly why this recipe’s 2:1 flour-to-cornstarch ratio works so beautifully.
The beauty of this Southern-style gluten-free fried chicken is that it works for absolutely everyone at the table, whether they’re gluten-free or not. So fire up that skillet, and get ready to make some seriously memorable fried chicken that’ll have everyone asking for seconds!
Gluten-Free Fried Chicken Recipe
Equipment
- Large mixing bowl
- Plastic wrap
- Gallon-sized resealable plastic bag
- 10-inch cast iron skillet or large heavy-bottomed pan
- Cooking thermometer
- Tongs
- Wire cooling rack
- Baking sheet
- Paper towels
Ingredients
For the Chicken & Marinade
- 6 pieces chicken thighs
- 6 pieces chicken drumsticks
- 3 cups milk dairy-free: use unsweetened almond milk, cashew milk, or coconut milk
- 3 tablespoons white vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
For the Dredging Mixture
- 2 cups all-purpose gluten-free flour
- 1 cup cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 4 cups vegetable oil for frying peanut oil recommended
Instructions
- In a large mixing bowl, whisk together the milk, white vinegar, salt, and pepper until well combined. The vinegar creates a buttermilk-style marinade that tenderizes the chicken and adds that classic tangy flavor. Add all the chicken pieces to the bowl, making sure each piece is fully submerged. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though overnight marinating gives you the juiciest, most flavorful results.
- Prepare your dredging mixture by combining the gluten-free flour, cornstarch, onion powder, garlic powder, salt, paprika, thyme, oregano, and basil in a gallon-sized resealable plastic bag. Seal it up and give it a good shake until everything’s evenly mixed—this is the secret blend that creates that irresistible crispy coating. You can also combine these ingredients in a shallow dish if you prefer, but I find the bag method less messy and easier for thorough coating.
- Heat your vegetable oil in a 10-inch cast iron skillet or large heavy-bottomed pan over medium heat until it reaches 350°F on a thermometer. To test if the oil’s ready without a thermometer, sprinkle a tiny pinch of the flour mixture into it—it should sizzle enthusiastically but not smoke. Getting the temperature right is crucial for crispy gluten-free fried chicken that’s cooked through without burning.
- Working with one piece at a time, remove a chicken piece from the buttermilk mixture and let excess marinade drip off for just a second. Place it in the bag with the flour mixture, seal the bag completely, and shake vigorously until the chicken is thoroughly coated in the seasoned flour. The cornstarch in this gluten-free fried chicken recipe is what gives you that extra-crispy, golden crust. Place the coated piece on a baking sheet and repeat until all chicken pieces are ready to fry.
- Carefully place 3 or 4 breaded chicken pieces skin-side down into the hot oil—don’t overcrowd the pan or the temperature will drop too much and you’ll end up with greasy, soggy chicken instead of crispy perfection. Keep an eye on your thermometer and adjust the heat as needed to maintain that steady 350°F. Fry each piece for 15-18 minutes total, turning every 2 minutes with tongs so all sides get equally golden and crunchy, until the internal temperature reaches 165°F.
- Use tongs to transfer the finished chicken pieces to a wire cooling rack set over a baking sheet, or place them on a paper towel-lined plate. Let that crispy gluten-free fried chicken rest for at least 10 minutes before digging in. This resting time lets the juices redistribute and the coating set up perfectly. Serve warm for maximum crunch, though it’s honestly delicious cold too—perfect for picnics and lunchboxes!
