Make the best Gluten-Free Fried Chicken with a crispy seasoned coating and juicy buttermilk-marinated chicken. Includes easy fried and oven-baked methods for perfectly crunchy homemade chicken.
There is nothing quite like homemade fried chicken with its irresistibly crispy coating and juicy, flavorful meat. This Gluten-Free Fried Chicken recipe delivers all of the crunch and comfort of classic Southern fried chicken without using wheat flour. The chicken is marinated in a seasoned buttermilk mixture that keeps every bite tender and moist, while the blend of rice flour, tapioca flour, and potato starch creates a light, golden crust that fries beautifully.
For those who prefer a lighter meal, this recipe also includes an easy oven-baked option that produces deliciously crispy chicken with significantly less oil. Whether you fry or bake it, this recipe is perfect for family dinners, picnics, game days, or special occasions.
Prep Time
30 minutes
Marinating Time
4 to 12 hours
Cook Time
25 to 35 minutes
Total Time
Approximately 5 to 13 hours
Servings
8
Buttermilk Marinade
4 cups buttermilk or 4 cups milk mixed with 4 tablespoons fresh lemon juice
1½ tablespoons paprika
1 garlic clove, finely grated
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon black pepper
2 packages boneless, skinless chicken breasts
½ cup avocado oil, plus additional oil for frying if needed
Gluten-Free Coating
1 cup rice flour
½ cup tapioca flour
½ cup potato starch
1 teaspoon sweet paprika
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 teaspoon sea salt
Step 1: Marinate the Chicken
If making homemade buttermilk, combine the milk and lemon juice and allow it to sit for 10 minutes.
In a large bowl, whisk together the buttermilk, paprika, grated garlic, onion powder, oregano, sea salt, and black pepper.
Add the chicken and turn to coat each piece completely. Cover and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
Step 2: Prepare the Seasoned Flour
In a shallow dish, whisk together the rice flour, tapioca flour, potato starch, paprika, garlic powder, black pepper, and sea salt until evenly combined.
Step 3: Prepare for Cooking
Remove the chicken from the refrigerator about 20 minutes before cooking.
If frying, pour enough avocado oil into a heavy-bottomed Dutch oven, cast iron pot, or wok so the oil reaches about one-third of the way up the sides. Heat the oil to 375°F.
If baking, preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. Lightly coat the rack with cooking spray or brush with avocado oil.
Step 4: Coat the Chicken
Remove one piece of chicken from the marinade, allowing any excess to drip off.
Press the chicken into the seasoned flour mixture until completely coated on all sides.
For an extra crispy crust, dip the chicken back into the buttermilk marinade and coat it with the flour mixture a second time.
Place the coated chicken on a wire rack and allow it to rest for 10 minutes before cooking.
Fried Method
Step 5: First Fry
Carefully place a few pieces of chicken into the hot oil without overcrowding the pan.
Cook until lightly golden.
Boneless chicken breasts: 8 to 15 minutes depending on thickness
Chicken thighs and drumsticks: 10 to 12 minutes
Chicken wings: 6 to 12 minutes
Transfer the chicken to a wire rack and let it rest for 10 minutes while cooking the remaining pieces.
Step 6: Second Fry
Return the chicken to the 375°F oil.
Fry for another 4 to 5 minutes until the coating becomes deep golden brown and extra crispy.
Transfer to a clean wire rack or paper towels to drain.
The chicken is done when it reaches the following internal temperatures:
Chicken breasts: 165°F
Chicken thighs and drumsticks: 185°F
Allow the chicken to rest for 5 minutes before serving.
Oven-Baked Method
Step 7: Bake the Chicken
Arrange the coated chicken on the prepared wire rack, leaving space between each piece.
Lightly spray or brush both sides of the chicken with avocado oil.
Bake according to the size of the chicken pieces.
Boneless chicken breasts: 25 to 30 minutes
Chicken thighs and drumsticks: 35 to 45 minutes
Chicken wings: 35 to 40 minutes
Turn the chicken halfway through baking.
For an extra crispy finish, broil for the final 2 to 3 minutes while watching carefully.
The chicken is done when it reaches the following internal temperatures:
Chicken breasts: 165°F
Chicken thighs and drumsticks: 185°F
Allow the chicken to rest for 5 minutes before serving.
For the crispiest coating, allow the breaded chicken to rest for 10 minutes before frying or baking.
Maintain the frying oil at 375°F for even cooking and maximum crispiness.
Using a wire rack instead of paper towels helps keep the coating crisp.
Double coating the chicken creates a thicker, crunchier crust.
For the baked version, spraying the chicken generously with avocado oil helps achieve a beautifully browned, crispy finish.
Marinating overnight produces the most flavorful and juicy chicken.
Leftovers may be refrigerated in an airtight container for up to 4 days.
Reheat in a 375°F oven or air fryer until hot and crispy.
