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How to Make Gluten Free Fried Chicken Step by Step

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Skillet (or oven/air fryer variation)
Cuisine Southern, American
Servings 6
Calories 390 kcal

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
 

  • In a large bowl, whisk together milk, vinegar, salt, and pepper to create a buttermilk marinade.
  • Submerge chicken pieces in the marinade, cover, and refrigerate for at least 2 hours (overnight for best results).
  • In a separate bowl or zip-top bag, combine all dredging ingredients and mix thoroughly.
  • 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.
  • Heat oil in a large skillet to 350°F. Use a thermometer for accuracy.
  • Carefully place chicken pieces in the oil, skin side down. Fry 3–4 pieces at a time without overcrowding.
  • Cook each piece for 15–18 minutes, flipping every 2 minutes, until golden and internal temp reaches 165°F.
  • 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)

Nutrient Amount
Calories 390 kcal
Protein 28 g
Carbohydrates 24 g
Fat 22 g
Saturated Fat 3 g
Cholesterol 110 mg
Sodium 610 mg
Fiber 2 g
Sugar 2 g
Iron 2.1 mg
Calcium 46 mg
Potassium 415 mg
Keyword How to Make Gluten Free Fried Chicken Step by Step