This gluten-free buttermilk fried chicken is golden, crunchy on the outside, tender and juicy on the inside, and full of classic Southern flavor. It’s marinated in buttermilk for extra richness, then double-fried for that irresistible shattering crunch. You won’t believe it’s gluten free!
Why We Love This Gluten-Free Fried Chicken Recipe
Is there anything more American than fried chicken? Sure, cheeseburgers, BBQ ribs, and apple pie all make the list, but fried chicken is pure soul food. Its rich history is rooted in a blend of cultures: Scottish immigrants brought the deep-frying technique to the American South, while West African culinary traditions added the bold spices we now associate with this iconic dish. The result? A true taste of Americana.
This version takes the tradition one step further, with a completely gluten-free twist that doesn’t sacrifice flavor or crunch.
Can Fried Chicken Really Be Gluten Free?
Yes, it absolutely can. While traditional fried chicken is typically dredged in wheat flour, there are delicious ways to recreate that same crispiness without gluten.
If you’ve ever searched for gluten-free breaded chicken, you’ve probably come across options like Real Good Lightly Breaded Chicken Tenders (we love the ones from Costco!) or the kid-approved Yummy Dino Buddies Gluten Free nuggets. But when it comes to that real-deal, golden-brown, deep-fried goodness, there really aren’t store bought versions.
That’s where this recipe comes in.
The Secret to Perfect Gluten-Free Fried Chicken
Here’s the trick: a blend of gluten-free flours and a double-frying method. This gives the chicken an ultra-crisp exterior without any of the gumminess or sogginess you sometimes get with single-coat batters.
Cultures around the world have long used gluten-free starches in fried dishes, so we’re borrowing inspiration:
- Japanese Karaage Chicken is often made with potato starch and rice flour. (Though beware, if you’re eating out in Japan, not all karaage is gluten free. Always ask!)
- Korean Fried Chicken traditionally uses rice flour, though many modern restaurants opt for wheat-based mixes.
- Thai fried chicken, Hawaiian mochiko chicken, and Taiwanese popcorn chicken are all naturally gluten free and great alternatives if you’re exploring global options.
The Popularity of Fried Chicken Around the World
When you think of fried chicken, one name likely comes to mind first: Colonel Sanders. The founder of Kentucky Fried Chicken (KFC), Sanders was a struggling entrepreneur who turned his now-famous “secret recipe of 11 herbs and spices” into a global sensation. After several failed restaurant ventures, he began franchising the concept—and it worked. Today, KFC boasts over 30,000 locations worldwide.
One of the most surprising global fried chicken traditions? In Japan, it’s customary for many families to enjoy KFC as part of their Christmas dinner, a marketing campaign turned beloved ritual that began in 1985.
Beyond KFC, there’s no shortage of popular fried chicken chains: Popeyes, Raising Cane’s, Church’s Chicken, Zaxby’s, Gus’s World Famous Fried Chicken, and my personal favorite, Chick-fil-A. The South in particular is packed with fried chicken spots, each claiming their own signature style and flavor.
But What About Gluten-Free Fried Chicken?
Unfortunately, if you’re gluten free, these chains are basically off-limits. The vast majority use wheat flour as their primary breading base, and cross-contamination is a real concern. That’s exactly why I set out to create my own version of juicy, extra-crispy, gluten-free fried chicken, so no one has to miss out on this comfort food favorite.
Crispy Coatings (Gluten-Free & Flavorful!)
Traditional wheat flour has a high oil absorption rate. Sure, your fried chicken may come out crispy at first, but it’s also soaked with oil. While some of that oil drains off, a significant amount gets locked into the breading, making it heavy and greasy. Over time, that oil softens the crust, leading to soggy leftovers and clogged arteries.
Trying to re-crisp fried chicken made with wheat flour rarely works. That’s one of the big advantages of gluten-free flours and starches, they naturally absorb less oil and stay crispier, longer.
Across the globe, many cultures use a combination of starches and rice flours to create perfectly crunchy coatings without wheat. Some popular gluten-free options include:
- Potato starch
- Sweet potato starch
- Tapioca starch
- Arrowroot starch
- Sweet rice flour
- White rice flour
- Brown rice flour
These naturally gluten-free ingredients not only deliver on texture, but also give you a light, snappy coating that holds up well to frying.
How to Make Gluten-Free Fried Chicken (Step-by-Step)
This crispy gluten-free fried chicken recipe is simple, satisfying, and full of flavor. Here’s how to make it:
Step-by-Step Instructions
- Make the marinade:
Combine buttermilk, apple cider vinegar, garlic, sugar, parsley, smoked paprika, black pepper, and cayenne in a bowl. - Marinate the chicken:
Add chicken pieces to a ziplock bag with the marinade. Refrigerate for at least 2 hours, ideally overnight. - Set up the breading station:
- A zip-top bag with gluten-free flour or rice flour for dusting
- A shallow bowl with egg wash
- A mixing bowl with seasoned breading
- A parchment-lined sheet pan for resting
- Dust the chicken:
Pat chicken dry. Add to the flour bag and shake until fully coated. - Make the egg wash:
Whisk eggs with ½ cup of the reserved marinade. - Bread the chicken:
Dip each piece in egg wash, then coat in the seasoned breading. Place on the parchment-lined sheet and let rest for 15 minutes. - Heat oil for frying:
Fill a deep fryer, Dutch oven, or cast iron pot with peanut oil. Heat to 325–350°F. - Fry in batches:
Cook each piece for 7–8 minutes, rotating after about 4 minutes, until golden and crisp. Drain on paper towels. - Double-fry for extra crispiness:
Return fried pieces to the hot oil for 1 additional minute. This step locks in the crunch. - Check internal temperature:
Chicken should reach 165°F. If it’s under, finish cooking in a 300°F oven until fully done. - Serve hot with your favorite gluten-free sides!
Tips, Variations & FAQs
Why double-fry?
Double frying gives your coating that addictive crunch, just like Korean fried chicken. The second fry helps drive out residual moisture, keeping your crust crisp longer.
Can I use chicken breasts or tenders?
Absolutely. Just adjust the cook time. Tenders typically need only 5–6 minutes initially, plus the 1-minute final fry.
Can I use something other than a gluten-free blend?
Yes! Rice flour works great as a 1:1 substitute.
What if I can’t find rice flour?
Use potato starch or tapioca starch. Both provide excellent crispness and are naturally gluten-free.
How should I store leftovers?
Refrigerate in an airtight container for up to 3–4 days. To reheat, place in a 350°F oven or air fryer for 4–5 minutes per side.
How do I prevent soggy leftovers?
After draining on paper towels, place chicken on a wire cooling rack. This allows steam to escape instead of getting trapped under the chicken.
Common Substitutions:
- Oil: Substitute peanut oil with avocado oil or grapeseed oil.
- Salt: Use sea salt in place of Himalayan pink salt (about half the volume).
- Spice level: For a milder flavor, reduce or skip the cayenne.
People Also Ask…
Is buttermilk necessary?
Buttermilk adds acidity, which tenderizes the chicken and infuses it with flavor. If you’re out, you can DIY buttermilk with milk + apple cider vinegar. Or use plain Greek yogurt thinned with milk as an alternative.
How long should I marinate the chicken?
Minimum 2 hours, but overnight is best. From personal experience, my most flavorful batch marinated for 18 hours, thanks to a rain delay that kept me from deep frying it outside!
Can I air fry gluten-free fried chicken?
You can… But it won’t be quite the same. In my test, the breading just didn’t set up as well when fried in the air fryer. For best results, pan-fry the chicken with a small amount of oil first to form the crust, then finish in the air fryer to cook through and crisp up.
Check Out Some Great Related Recipes!
Extra Crispy Buttermilk Fried Chicken- Gluten Free
Ingredients
Buttermilk Marinade
- 4 Lbs Chicken I used skin on/bone in Drumsticks and Thighs and Wings, but the skin is optional
- 2 Cups Buttermilk
- 2 Tbsp Apple Cider Vinegar
- 1 tsp Fresh Garlic- Crushed
- 1 Tbsp Dried Parsley
- ¼ Cup Granulated White Sugar
- 1 tsp Smoked Paprika
- 1 tsp Fine Ground Black Pepper
- ⅛ tsp Cayenne Powder
Gluten Free Breading
- 1 Cup Gluten Free Flour Blend
- 1 Cup Cornstarch
- 2 Cups Brown Rice Flour
- 1-1/2 Tbsp Baking Powder
- 1 Tbsp Himalayan Pink Salt
- 2 tsp Fine Ground Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Paprika
- Pinch of Cayenne
- 2 Tbsp Dried Parsley
- ¾ Cup Gluten Free Flour Blend or Rice Flour
Eggwash
- 3 Large Eggs
- ½ Cup Buttermilk Marinade
Frying
- 4 Cups Peanut Oil Or Grapeseed/Avocado Oil
Instructions
- Mix the buttermilk, apple cider vinegar, garlic, sugar, parsley, smoked paprika, pepper and cayenne.
- Marinate chicken pieces in the mixture (in a ziplock bag) and refrigerate for at least 2 hours, preferably overnight.
- Prep breading station: dusting bag with GF flour or rice flour; shallow bowl for eggwash; mixing bowl for breading; parchment‑lined sheet.
- Dust chicken: pat each piece dry and place in a gallon bag with ¾ cup GF flour or rice flour, shake vigorously until coated.
- Make eggwash: whisk eggs with ½ cup of the reserved marinade.
- Bread: dip each piece fully in eggwash, then coat in the seasoned breading mix. Place on the parchment‑lined sheet and let rest 15 minutes.
- Heat oil: fill a deep fryer, cast‑iron pot or Dutch oven with peanut oil; heat to 325‑350 °F.
- Fry: add chicken in batches; rotate after ~4 min; fry total about 7–8 minutes until golden. Drain on paper towels.
- Double‑fry: return pieces to hot oil for an extra 1 minute each. (This gives maximum crunch.)
- Check internal temperature: ensure it’s at least 165 °F. If under, finish in a 300 °F oven until done.
- Serve with your favorite sides!
Thank you for the great recipe. I am planning on making the chicken this coming week. The recipe sounds super easy & delicious. I will make one change, tho. I have made
up my own chicken frying spice blend that I have used for 50 years. It’s quite simple to put together and uses most of the spices in the recipe. My husband has been missing my fried chicken since his celiac diagnosis about 2 years ago (50+ years of suffering until finally getting the diagnosis).
My family loves this recipe! Let me know how it goes with your spice recipe! You may have to share your secrets! :)
I am so glad you gave us all this recipe. I can’t wait to try it as everything you have posted is incredible and so delicious. I LOVE fried chicken and this gf will be such a great option. Thank you.