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+ servings
Gluten free fried chicken thighs and legs on a white plate

Gluten Free Fried Chicken

This gluten free fried chicken recipe uses simple ingredients for perfectly juicy chicken with an unbelievably crispy, seasoned breading. It's every bit as good as traditional fried chicken but completely gluten free. Easy to make dairy free, too!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour


  • Large bowls (2)
  • Whisk
  • Dutch oven (or deep cast-iron skillet)
  • Wire cooling rack
  • Paper towels
  • Internal thermometer
  • Tongs


  • 4 chicken drumsticks
  • 4 chicken thighs
  • oil of choice for frying

For the Buttermilk Marinade

  • 2 cups buttermilk see Notes
  • 1 egg
  • 1-2 tablespoons hot sauce to taste

For the Breading


  • In one bowl, whisk together buttermilk, egg, and hot sauce.
    Buttermilk mixture for gluten free fried chicken
  • In separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, and kosher salt.
    Flour mixture for gluten free fried chicken
  • In dutch oven or cast-iron skillet, heat approximately 1" of oil to 350° Fahrenheit. Place wire cooling rack over thick layer of paper towels.
  • One by one, dip each piece of chicken completely in buttermilk mixture, then dredge through flour mixture, fully coating all sides of chicken pieces.
    Chicken drumstick in flour mixture
  • Place 3-4 pieces of chicken in hot oil, but don't overcrowd the dutch oven or skillet. Cook 15 minutes, turning chicken every 2 minutes, until breading is golden brown and chicken reaches internal temperature of 160-162° Fahrenheit.
  • Use tongs to transfer fried chicken to wire cooling rack. Chicken will come to temperature as it rests. Repeat until all chicken pieces have been fried. Serve warm.


  • Make it Dairy Free: Use a non-dairy milk + 2 tablespoons apple cider vinegar instead of buttermilk.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving Size: 1serving | Calories: 874kcal | Protein: 47g | Fat: 52g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 1584mg | Potassium: 695mg | Total Carbs: 56g | Fiber: 5g | Sugar: 8g | Net Carbs: 51g | Vitamin A: 730IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 4mg
Recipe By:Jasmine Comer