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Crispy Gluten-Free Fried Chicken Recipe - Fried chicken: Make the ultimate crispy, juicy gluten-free fried chicken in under 2 hours. Follow our easy steps for a

Crispy Gluten-Free Fried Chicken Recipe

Craving that classic, irresistible crunch of perfectly fried chicken, but need to avoid gluten? This recipe for gluten-free fried chicken is your answer. It delivers all the savory flavor and satisfying crispiness you love, using a smart blend of gluten-free flours and cornstarch. Forget dry or bland alternatives. This gluten-free fried chicken recipe ensures each piece is tender, juicy on the inside, and coated in a wonderfully crisp crust. It's ideal for a comforting family meal, a game-day fe
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Prep Time 2 hours 10 minutes
Total Time 2 hours 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cups milk (dairy-free use unsweetened almond milk, cashew or coconut milk)
  • 3 tablespoons white vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups all-purpose gluten-free flour
  • 1 cup cornstarch
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder

Method
 

  1. In a large mixing bowl, whisk together milk, white vinegar, salt, and pepper. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is best).
  2. Prepare the breading: combine gluten-free flour, cornstarch, onion powder, garlic powder, salt, and pepper in a gallon-sized resealable plastic bag or a shallow dish. Seal and shake to combine.
  3. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F. Test oil by sprinkling a little flour mixture; it should sizzle, not smoke.
  4. Remove chicken from milk mixture, place in the bag with flour mixture, seal, and shake to coat. Place coated chicken on a baking sheet. Repeat for all pieces.
  5. Fry 3-4 pieces at a time (skin side down first) for 15-18 minutes, turning every 2 minutes. Maintain oil temperature at 350°F. Chicken should be golden brown and reach 165°F internally.
  6. Remove chicken from oil using tongs and place on a cooling rack or paper towel-lined sheet. Let rest for at least 10 minutes before serving.

Notes

- For extra crispy skin, ensure chicken is well-drained before coating.
- Don't overcrowd the pan; fry in batches to maintain oil temperature.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.