Easy Gluten-Free Fried Chicken

Move over KFC! This homemade gluten-free buttermilk fried chicken is now allergy friendly and even more delicious. It's ultra crispy and filled with flavour, not to mention gluten-free and dairy-free!

This gluten-free and dairy-free buttermilk fried chicken is out of this world delicious! Make restaurant-quality fried chicken at home with minimal time and just pantry staples. Not only do you get to control the ingredients to fit your dietary restrictions, you also get to amp up the flavour!

This healthy fried chicken recipe is crispy, moist, juicy, and packed with 10 different spices. Eat it on a sandwich, dip it, or enjoy it plain in all its gluten-free glory. KFC who?

Want to learn how you can make this incredible gluten-free buttermilk fried chicken? Keep on reading! 

Looking for more gluten-free mains? Check these out:

• Fig & Prosciutto Pizza with Goat Cheese
• Dairy-Free Spicy Vodka Pasta
• Vegan BBQ "Pulled Pork" Sandwiches
• Gluten-Free Pasta Salad

Jump to:

• Why You'll Love This Recipe
• Ingredients Needed
• Step-by-Step Instructions
• Serving & Storage Instructions
• Substitutions
• Expert Tips
• Frequently Asked Questions
• More Mains You'll Love
• Recipe
• Reviews

Why You'll Love This Recipe

• Easy to make: Marinade the chicken for just 1 hour or even overnight! Then all you have to do when you're ready to cook is bread and fry the chicken—mostly hands-off cook time.
• Super moist: Soaking in a (dairy-free) buttermilk ensures that the chicken stays juicy and reduces your chances of overcooking it when frying.
• Better-than-restaurant-quality: You're sure to impress whoever is lucky enough to get a bite of this gluten-free fried chicken with a homemade blend of 10 spices encased in a crispy coating. Talk about flavour-packed!

Ingredients Needed

Here is everything you'll need to make this gluten-free and dairy-free buttermilk fried chicken:

This fried chicken is crispy, juicy, and bursting with flavour. A few notes on the ingredients...

• Chicken breasts: I find breasts are best for fried chicken sandwiches, and the tenders are great for dipping. You could absolutely use this recipe for legs or wings as well. Frying time may differ accordingly.
• Dairy-free milk: Use your favourite unsweetened milk. I used unsweetened almond milk.
• White vinegar: Creates a buttermilk tang when mixed with the dairy-free milk. You could also swap for apple cider vinegar if that's all you have on hand.
• Gluten-free all-purpose flour: I used Bob Red Mill's Gluten-Free 1:1 Baking Flour (blue bag).
• Cornstarch: Gets super crisp when fried!
• Avocado oil: This is the healthiest oil that is suitable for high heat. It's pricy, but much better for you than processed vegetable oils typically used for frying. I would not substitute olive or coconut oil, as they can break down or burn at high frying temperatures.
• Flakey sea salt: Optional but tastes great when sprinkled on the hot chicken just after frying.

Spice Mix

This spice mix does not skimp on flavour. You'll notice in the recipe card below that there are large quantities of spices, for a delicious reason! This spice mix is loosely based on KFC flavours, and gives a classic fried chicken taste to this recipe.

• Black pepper
• Salt
• Garlic powder
• Onion powder
• Oregano
• Paprika
• Thyme
• Mustard powder
• Cayenne
• White pepper

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions. 

Marinate the chicken

One at a time, place a chicken breast on your cutting board. Slice off the tender and set aside. Cover the breast with plastic wrap and gently but firmly beat with a meat tenderizing mallet until it is an even thickness, about ½". Slice the flattened breast in half width-wise to create 2 sandwich-sized pieces. Place the chicken breast and the tender in a large container with a lid. Repeat with the remaining 4 chicken breasts.

Prepare the dairy-free buttermilk marinade by whisking together the dairy-free milk and the white vinegar. Let sit for 5 minutes. It will appear slightly thicker. 

(1) Pour the buttermilk into the container with the chicken and ensure all pieces are mostly covered. Place the lid on the container and refrigerate for at least 1 hour, or overnight.

Bread the chicken

Place the avocado oil in a large, wide skillet. Turn the heat to medium and allow the oil to heat up.

In the meantime, prepare to bread the chicken. Remove the chicken container from the fridge. 

(2) In a large bowl or deep plate, mix together the gluten-free flour, cornstarch, and spices. Ensure it is thoroughly combined. Take 6-8 tablespoons of the buttermilk from the chicken and add it to the flour mixture. Use a fork to mix it around. The liquid will form flour chunks that will get ultra crispy when fried on the chicken.

(3) Using tongs, a fork, or your hands, take 1 piece of chicken out of the buttermilk and place in the flour. Press to ensure the flour mixture sticks, then flip and repeat on the other side. Place the chicken back in the buttermilk, flipping to coat both sides, and place in the flour a second time. Press the flour into both sides of the chicken, then place on a plate to prepare for frying. Begin by preparing enough chicken to fit 1 batch in the frying skillet, then continue to bread all the chicken.

Fry the chicken

Once you've breaded enough chicken for 1 batch in your skillet, check that the oil is hot enough by dropping a small amount of flour in the oil. If it sizzles gently and begins to brown, you're good to go.

Use tongs to place as many chicken pieces as will fit in the skillet, ensuring they do not touch. Cook for 6-7 minutes until the bottom is golden, then flip and cook for an additional 6-7 minutes. The buttermilk marinade will keep the chicken juicy and lower the risk of overcooking. Tenders will take less time than the breast pieces.

(4) When the batch is finished, remove chicken to a wire rack set over a paper towel. I like to put a large baking sheet underneath. Immediately hit the top of the chicken with flakey sea salt. Repeat with as many batches as needed; I do about 3 batches with a 12" skillet. Allow the chicken to rest for at least 5-10 minutes before eating—it will be hot!

Serving & Storage Instructions

Serve the fried chicken as is with some plum sauce or ketchup, or create a gluten-free fried chicken sandwich with lettuce, tomato, pickles, and mayonnaise on a gluten-free bun. Enjoy any way you like!

Allow uneaten fried chicken to cool completely on the wire rack. Place leftovers in an airtight container and refrigerate up to 3 days. When ready to eat, reheat the fried chicken at 375ºF in an air fryer for about 5-7 minutes, or in the oven for 5-10 minutes. Enjoy as you like!

Substitutions

While this recipe was tested to be best as written, here are a few substitutions I could suggest if you wish:

• Milk. Feel free to use your favourite (butter)milk for the marinade. If dairy-free is not a requirement for you, use real buttermilk or make your own with lactose-free milk, following the recipe instructions. Additionally, any dairy-free milk should work, just ensure it's unsweetened. 
• Cornstarch. This helps the chicken achieve a super crunchy coating. You could also use tapioca starch or potato starch to achieve a similar result.
• Spices. While the spice mix in the recipe card was developed to emulate the classic fried chicken taste, you should be able to omit 1-2 spices if you don't have them on hand, or make a similar substitution: for example, sub extra black pepper for the white pepper. 

Expert Tips

• Set it and forget it. Prepare the chicken and place it in the marinade the night before you plan to make gluten-free fried chicken. Not only does it speed up your prep process, but it allows the chicken to sit longer, making it even more moist and juicy. 
• Double bread. Coating the chicken with the flour mixture, then dipping it in the buttermilk again followed by more flour will ensure that the crispy coating is thick and well adhered to the chicken.
• Ensure your oil is hot enough. To test, drop a small amount of flour in the oil. It should immediately start bubbling and browning if the oil is ready. If nothing is happening, turn it up a little bit. If the oil starts jumping out everywhere, turn it down and allow to cool slightly. The flour should not turn black immediately. 
• Serve how you like. I like to eat this gluten-free, dairy-free fried chicken any way it's served to me. With some dipping sauces such as ketchup, plum sauce, hot sauce, mustard, you name it! It's amazing as a sandwich too, with fresh toppings like crisp lettuce, tomatoes, pickles, hot peppers. You could even coat it in buffalo sauce for some buffalo chicken! On a salad would be great.

Frequently Asked Questions

Now you've made your own restaurant-quality fried chicken—at home and allergy-friendly! This juicy, crispy, flavourful fried chicken is sure to be a crowd pleaser, whether on sandwiches, dipped, or just on their own. I'm sure you'll hear, "I can't believe this is gluten-free!". The whole family is going to love this meal. 

Have you made this gluten-free and dairy-free buttermilk fried chicken? I'd very much appreciate it if you leave a comment below and tag me on instagram @livglutenfree!

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