How to Make Gluten Free Fried Chicken Step by Step

There’s nothing quite like biting into a piece of perfectly crisp, golden brown fried chicken. The crunch, the seasoning, the juicy inside—it’s pure comfort food. But if you’re gluten-sensitive or celiac, that experience often feels out of reach. That’s exactly why this gluten free fried chicken recipe exists—to bring all the Southern flavor and crunch you love, without the gluten.

This recipe stays true to its roots. It uses a classic buttermilk marinade (which can easily be made dairy-free) and a seasoned flour coating that fries up crispy every single time. The secret? A blend of gluten-free flour and cornstarch. The result is an ultra-crispy crust that’s light, flavorful, and clings to every bite of tender chicken.

Whether you’re serving this for Sunday dinner, a casual backyard cookout, or a quick weeknight meal, this gluten free fried chicken is guaranteed to satisfy.

Why This Gluten Free Fried Chicken Recipe Works

It’s not just about removing gluten. It’s about replacing it with something even better. Here’s why this version works so well:

● Marinated for maximum flavor
The chicken is soaked in a homemade buttermilk mix to make it juicy, tender, and deeply flavorful.

● Crispy coating without gluten
A smart mix of gluten-free flour and cornstarch creates that signature Southern crunch without sacrificing texture.

● Simple spices, bold taste
You don’t need a dozen fancy ingredients to make a flavorful crust. Just the right blend of everyday herbs and spices.

● Dairy-free option included
With almond, coconut, or cashew milk, this gluten free fried chicken can easily become dairy-free too.

Ingredients You’ll Need

This recipe is easy to follow and made with pantry staples. Everything you need for bold flavor and golden texture is right here.

For the Buttermilk Marinade

● 6 chicken thighs – bone-in for the best flavor and texture

● 6 chicken drumsticks – adds variety, or sub for more thighs

● 3 cups milk – unsweetened almond, coconut, or cashew milk if dairy-free

● 3 tbsp white vinegar – helps create that buttermilk tang

● 2 tsp salt – seasons the meat from within

● 1 tsp black pepper – adds just enough warmth

For the Dredging Mixture

● 2 cups gluten-free all-purpose flour – such as King Arthur, Pillsbury, or Bob’s Red Mill

● 1 cup cornstarch – the secret to that crackly crunch

● 1 tbsp onion powder – sweet and aromatic

● 1 tbsp garlic powder – deepens the savory flavor

● 2 tsp salt – layers the seasoning

● 1 tbsp paprika – adds subtle smokiness

● 1 tbsp dried thyme – brings earthy flavor

● 1 tbsp dried oregano – adds a Mediterranean edge

● 1 tbsp dried basil – for a soft, sweet herb finish

For Frying

● 4 cups vegetable oil – peanut oil preferred for clean, high-heat frying

Prep Tips for Perfect Gluten Free Fried Chicken

Before you start frying, these expert tips will help you nail the texture and flavor every single time.

● Use a thermometer
Keep oil temperature around 350°F. Too low and the chicken gets greasy. Too hot and the coating burns.

● Don’t pack the flour
Spoon it into your measuring cup and level it off with a knife for accuracy. This ensures a light, crisp coating.

● Let the coated chicken rest
After dredging, let the chicken sit on a baking sheet for 5–10 minutes before frying. This helps the coating stick and crisp evenly.

How to Make Gluten Free Fried Chicken Step by Step

Making great gluten free fried chicken at home doesn’t have to be complicated. The key is to take it one step at a time. Below is a simple process that guarantees a crispy, golden crust and juicy, flavorful chicken every single time.

Step 1 – Marinate the Chicken

In a large mixing bowl, combine:

● 3 cups milk (or dairy-free milk like almond or coconut)

● 3 tbsp white vinegar

● 2 tsp salt

● 1 tsp black pepper

Whisk everything together until combined. Add your chicken thighs and drumsticks to the bowl. Make sure each piece is fully coated in the marinade.

Cover the bowl and refrigerate for at least 2 hours. For the best results, marinate overnight. This helps tenderize the chicken and lock in flavor.

Step 2 – Prepare the Dredging Mixture

While your chicken is marinating, mix the coating in a large bowl or gallon-sized plastic bag.

Combine:

● 2 cups gluten-free all-purpose flour

● 1 cup cornstarch

● 1 tbsp onion powder

● 1 tbsp garlic powder

● 2 tsp salt

● 1 tbsp paprika

● 1 tbsp dried thyme

● 1 tbsp dried oregano

● 1 tbsp dried basil

Mix thoroughly so the spices are evenly distributed. This is what gives your gluten free fried chicken its bold Southern flavor.

Step 3 – Bread the Chicken

Remove each piece of chicken from the marinade and let the excess drip off. Place one piece at a time into the flour mixture. Shake or press gently to coat all sides thoroughly.

Set the coated chicken on a baking sheet and repeat with the remaining pieces. Let the breaded chicken sit for 5–10 minutes. This rest time helps the crust stick better when it hits the hot oil.

Step 4 – Heat the Oil

Pour 4 cups of vegetable oil into a large, heavy-bottomed skillet (a 10-inch cast iron works well). Heat the oil to 350°F. Use a thermometer for accuracy.

To test if the oil is ready, sprinkle a small amount of flour mixture into the pan. It should sizzle immediately but not smoke.

 

Frying the Chicken

Fry 3–4 pieces at a time. Carefully place the chicken skin-side down into the oil using tongs. Be cautious not to overcrowd the pan, as this lowers the oil temperature and results in soggy crust.

Fry each piece for 15 to 18 minutes total, flipping every 2 minutes. This even turning helps the coating stay intact and brown evenly. The internal temperature should reach 165°F.

Once golden brown and cooked through, transfer the chicken to a cooling rack or a paper towel-lined baking sheet.

Let the gluten free fried chicken rest for at least 10 minutes before serving. This allows the juices to redistribute and keeps the coating crisp.

Tips for Perfect Gluten Free Fried Chicken Every Time

● Don’t skip the rest time after breading
Letting the flour mixture adhere before frying helps it stay on the chicken and crisp up beautifully.

● Use a thermometer for frying
It’s the easiest way to keep your oil between 325°F and 350°F. Too hot and the coating burns. Too cool and it turns greasy.

● Flip frequently, but gently
Use tongs and rotate the pieces every 2 minutes for even cooking without damaging the crust.

Storing and Reheating Leftovers

Got leftovers? Lucky you. This gluten free fried chicken is just as delicious the next day.

Storage tips:

● Let the chicken cool completely before storing.

● Use an airtight container and refrigerate for up to 3 days.

Reheating tips:

● For crispy results, reheat in the oven at 350°F for 15–20 minutes.

● Avoid microwaving if you want to keep the crust crisp.

● An air fryer also works great at 350°F for 8–10 minutes.

Nutritional Information

Below is an approximate breakdown for one serving (based on a 6-piece portion with thigh/drumstick combination):

Note: Nutritional values may vary depending on exact ingredients and oil absorption.

Delicious Variations for Your Gluten Free Fried Chicken

Once you’ve mastered the basic method, you can get creative with your own spin on this gluten free fried chicken. Whether you want it spicy, sweet, or baked instead of fried, these easy tweaks keep things interesting while staying gluten-free.

Spice It Up

● Add cayenne pepper – Mix ½ to 1 tsp into the flour mixture for an extra kick.
● Use hot sauce in the marinade – Add a tablespoon to the buttermilk mixture for heat that soaks into the meat.

Make It Sweet and Savory

● Add honey to the marinade – Just 1 tbsp can bring a sweet balance to the crispy coating.
● Sprinkle with smoked paprika – Gives the coating a deeper, slightly sweet barbecue flavor.

Try Different Chicken Cuts

● Boneless thighs – Cook a bit faster and are easy to eat with sandwiches or wraps.
● Chicken tenders or nuggets – Great for kids and parties. Just reduce frying time to 8–10 minutes.

Serving Suggestions

This gluten free fried chicken pairs well with just about anything, but these side dishes make the perfect plate:

● Mashed potatoes with gluten-free gravy

● Creamy dairy-free coleslaw

● Sweet potato fries or roasted vegetables

● Corn on the cob or sautéed greens

● Gluten-free mac and cheese (for ultimate comfort)

Want a picnic version? Serve the chicken cold with potato salad and gluten-free cornbread muffins.

Can You Make Gluten Free Fried Chicken in the Oven or Air Fryer?

Absolutely. While traditional frying gives you the crispiest results, both oven and air fryer versions are tasty, healthier options.

Oven-baked method:

● Preheat oven to 400°F.

● Place breaded chicken on a wire rack over a baking sheet.

● Spray with cooking oil.

● Bake for 35–45 minutes, flipping once halfway through.

Air fryer method:

● Preheat air fryer to 375°F.

● Lightly spray both sides of the breaded chicken.

● Cook in batches for 15–18 minutes, flipping halfway through.

● Always check for a minimum internal temp of 165°F.

Final Thoughts on gluten free fried chicken

There’s something incredibly satisfying about making a classic comfort food like fried chicken—even more so when it fits your dietary needs. This gluten free fried chicken recipe doesn’t just pass for the original—it is the original, made better.

Whether you’re gluten-free by choice or necessity, this recipe delivers everything you want: golden crust, juicy chicken, and flavors that feel like home. Plus, it’s flexible enough to be dairy-free, oven-baked, or spiced up to your liking.

It’s not just a recipe—it’s a plate full of possibilities.

Gluten Free Fried Chicken Recipe Card

Ingredients

For the Buttermilk Marinade

● 6 chicken thighs (bone-in)

● 6 chicken drumsticks

● 3 cups milk (unsweetened almond, coconut, or cashew milk for dairy-free)

● 3 tablespoons white vinegar

● 2 teaspoons salt

● 1 teaspoon black pepper

For the Dredging Mixture

● 2 cups gluten-free all-purpose flour (King Arthur, Bob’s Red Mill, Pillsbury)

● 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

For Frying

● 4 cups vegetable oil (peanut oil preferred)

Instructions

1. In a large bowl, whisk together milk, vinegar, salt, and pepper to create a buttermilk marinade.

2. Submerge chicken pieces in the marinade, cover, and refrigerate for at least 2 hours (overnight for best results).

3. In a separate bowl or zip-top bag, combine all dredging ingredients and mix thoroughly.

4. Remove chicken from the marinade and let excess drip off. Dredge in the flour mixture, coating evenly. Let coated chicken rest for 5–10 minutes.

5. Heat oil in a large skillet to 350°F. Use a thermometer for accuracy.

6. Carefully place chicken pieces in the oil, skin side down. Fry 3–4 pieces at a time without overcrowding.

7. Cook each piece for 15–18 minutes, flipping every 2 minutes, until golden and internal temp reaches 165°F.

8. Transfer to a wire rack or paper towel-lined tray and let rest for 10 minutes before serving.

Notes

• For dairy-free, use plant-based milk and ensure oil is neutral-flavored.

• Don’t overcrowd the pan when frying—work in batches for even crisping.

• Let dredged chicken rest before frying to help the coating stick.

• Use a thermometer to maintain steady oil temperature for best texture.

• Let chicken rest after frying to retain crispness and lock in juices.

Variations

• Spicy Version: Add ½ tsp cayenne to dredge or hot sauce to marinade.

• Sweet and Savory: Add 1 tbsp honey to marinade; use smoked paprika in dredge.

• Oven-Baked: Bake at 400°F for 35–45 minutes on a greased rack, flipping halfway.

• Air-Fried: Cook at 375°F for 15–18 minutes in batches, flipping once.

Serving Suggestions

• Mashed potatoes with gluten-free gravy

• Dairy-free creamy coleslaw

• Sweet potato fries or roasted vegetables

• Gluten-free mac and cheese

• Picnic-style with potato salad and gluten-free cornbread muffins

Storage & Reheating

• Store cooled leftovers in an airtight container for up to 3 days.

• Reheat in oven at 350°F for 15–20 minutes or in an air fryer at 350°F for 8–10 minutes.

• Avoid microwave if you want to preserve crispiness.

Nutritional Facts (Per Serving – Approximate)

Recipe Summary

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Marinate Time: 2 hours (recommended overnight)

• Total Time: ~3 hours

• Method: Skillet (or oven/air fryer variation)

• Cuisine: Southern, American

• Servings: 6

• Calories: 390 kcal per serving

• Yield: 12 pieces (6 thighs, 6 drumsticks)