Gluten-Free Fried Chicken

4.94 from 32 votes

Southern-style fried chicken made gluten-free and fried to a perfectly crispy golden brown. A classic buttermilk marinade ensures tender, juicy chicken, while a batter made from gluten-free flour and cornstarch creates the crispiest coating for the ultimate comfort food.

Prep Time15

Cook Time45

marinate2

Course: Main Course

Cuisine: American

Keyword: gluten-free dairy-free fried chicken, gluten-free fried chicken, gluten-free southern fried chicken

Servings: servings

Author: Audrey Roberts

Ingredients

Buttermilk Marinade

6 chicken thighs
6 chicken drumsticks
3 cups milk dairy-free use unsweetened almond milk, cashew or coconut milk
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon pepper

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 cup vegetable oil for frying I like peanut oil

Instructions

In a large mixing bowl, whisk together milk, white vinegar, salt, and pepper. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. It is best to allow the chicken to marinate overnight if you can.
Prepare the breading by combining the gluten-free flour, cornstarch, onion powder, garlic powder, salt, paprika, thyme, oregano, basil in a gallon-sized resealable plastic bag. Seal the bag and shake to combine the ingredients. Or combined the ingredients in a shallow dish.
Heat the vegetable oil in a 10" cast iron skillet (or a large skillet) on medium heat, until 350°F. You can test the oil to see if it is hot enough by sprinkling a little bit of the flour mixture into the oil. It should sizzle, but not smoke.
Working one at a time, remove a chicken piece from the buttermilk mixture and place it in the bag with the gluten-free flour mixture. Seal the plastic bag completely and shake the bag to coat the chicken piece with the flour mixture. Place the coated chicken piece on a baking sheet. Repeat the steps until all the chicken pieces are coated.
Fry 3 or 4 pieces at a time (do not overcrowd the pan). Place the breaded chicken skin side down first into the 350°F oil. Watch the temperature of the oil, as the chicken causes the oil temperature to drop. Adjust your heat as needed to keep the chicken gently cooking. Fry each piece for 15-18 minutes, turning each piece over using tongs about every 2 minutes, until the chicken is fully cooked, golden brown, and reaches an internal temperature of 165°F.
Remove the chicken pieces from the oil with tongs and place them on a cooling rack or paper towel-lined baking sheet. Let the fried chicken rest for at least 10 minutes before serving. The chicken can be served warm or cold.
Store completely cooled leftovers in an air-tight container and refrigerate for up to 3 days.
Reheat chicken in the microwave or on a baking sheet and bake uncovered at 350°F for 15-20 minutes until the chicken is heated through.

Video

Notes

Keep an eye on the temperature of your frying oil by using a thermometer. The oil should stay at 350°F but will dip when the chicken is added. Be sure the oil rises to 350°F before adding the next batch.
Allow the chicken pieces to dry on a baking sheet for 5 minutes after breading. After frying, let the chicken dry and cool slightly on a wire rack or paper towel-lined baking sheet.

Nutrition