Dinner
Gluten-Free Fried Chicken
Buttermilk-marinated chicken with a gluten-free flour and starch coating.
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 1 hr 20 min
- Total
- 2 hr 30 min
- Makes
- 8 pieces
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 8 pieces
You’ll Need
- Covered container for marinating
- Large shallow dish
- Two wire racks (one for coated raw chicken, a clean one for cooked)
- Heavy-bottomed pot or Dutch oven
- Deep-fry thermometer
- Tongs
- Instant-read food thermometer
Method
Marinate the Chicken
Do not rinse the raw chicken. Pat it dry with disposable paper towels, then place it in the buttermilk, cover and refrigerate for at least one hour. Wash hands and clean surfaces after handling raw chicken.
Mix the Dry Coating
In a large shallow dish, whisk together the gluten-free flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and gluten-free baking powder.
Coat the Chicken
Remove each chicken piece from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing gently to form a thick coating. Place coated pieces on a wire rack and let rest for 15 minutes to help the coating stick.
Heat the Oil
In a heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature. Too hot burns the coating; too cool makes it greasy. Choose a deep, heavy pot with ample headroom; oil must not overflow when chicken is added. Keep water away from the hot oil.
Fry the Chicken
Add pieces carefully without overcrowding. Fry in batches, turning for even cooking and adjusting heat to maintain the oil around 350°F. Expect roughly 10–12 minutes per side, but size changes timing, so use a food thermometer to confirm at least 165°F at the thickest part, avoiding bone. Keep raw and cooked utensils separate.
Drain and Rest
Transfer cooked chicken to a clean rack to drain. Rest about five minutes before serving. Discard the used raw-chicken marinade and coating.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Do not rinse raw chicken. Marinate in the refrigerator for at least one hour; the coating rest and batch frying add more time. Keep raw-chicken tools separate from serving tools and discard used marinade and coating. Oil temperature and chicken internal temperature are different measurements.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F; an oven or air fryer keeps the coating crisper than a microwave.
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