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Gluten-Free & Wheat-Free
Fried Chicken

GF Recipe Summary

Gluten-Free Fried Chicken: This is a battered fried chicken recipe that calls for boneless, skinless chicken (for a healthier version of fried chicken). For a more authentic fried chicken, leave the skin on.

This battered, fried chicken is sure to remind you of the real thing. The coating stays on the chicken rather well, even after refrigerated for a day or two for leftovers. The recipe uses a simple flour and spice mixture over a buttermilk and egg batter to achieve the desired results. The recipe performs very well in a cast-iron frying pan.

Gluten-Free Recipe Card and Pictures

Gluten-Free Fried Chicken

6 Boneless Chicken Breasts (with skin removed as well as any excess fat)

Coating Ingredients
⅓ Cup Glutinous Rice Flour (aka Sweet Rice Flour)
⅓ Cup Sorghum Flour
½ Cup Cornstarch
½ Cup White Rice Flour
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Smoked Paprika
½ Teaspoon Black Pepper

Egg Batter
⅓ Cup Buttermilk
3 Eggs


Prepare chicken by removing any skin (or purchase skinless) as well as excess fat. Set aside.

Place olive or peanut oil (whatever type of oil you like to fry with) in large cast iron pot (10¼"dia., Depth: 3", Capacity: 3qt or similar) so that oil level will cover the chicken at least half way when added to the pot — oil should not fill pan more than half way. Heat oil on medium-high heat until hot (approximately 4-5 minutes).

While oil is heating, being mindful of your heating oil, create the coating by combining all coating ingredients and mixing together in a large bowl. Set aside.

Beat buttermilk and eggs in a medium size bowl. Place two pieces of chicken into the egg batter. Move the egg-battered chicken into the bowl with coating mixture; coat chicken completely. Carefully place the chicken into the hot oil. Fry for approximately 7 minutes (coating should turn a golden brown color), then flip chicken and continue frying other side for approximately 6 additional minutes.

Once chicken is done, remove from oil and place onto a plate or platter lined with paper towels (this will allow the excess oil to drain from the chicken). Repeat procedure for remaining chicken pieces 2 at a time.


  • Adjust the temperature of the oil if the chicken coating starts to burn.
  • Thighs and legs can be used in place of or in addition to chicken breasts.
  • Cooking times will vary.

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