If you’ve ever missed that extra crispy, juicy fried chicken from KFC because you’re gluten-free, this is the recipe for you. This gluten-free fried chicken delivers that crave-worthy crunch and deep flavor you remember without wheat, gluten, or the disappointment of eating out.
This isn’t just “good for gluten-free.” It’s crispy, juicy, and downright delicious, with a seasoned coating that rivals classic fried chicken you grew up with. Whether you’re serving it for family dinner, game day, or a weekend feast, you’re about to make your new favorite comfort food at home.
Recipe Ingredient Notes
Chicken: Use bone-in, skin-on pieces like split breasts and drumsticks for the most flavor and classic texture. The skin helps the coating stick and caramelize beautifully in the hot oil.
Buttermilk & Yogurt: Soaking the chicken in buttermilk (and a bit of plain yogurt, optional) tenderizes the meat and keeps it moist while giving the coating something to cling to. This step also adds subtle flavor.
Gum-Free Gluten-Free Flour Blend: Choose a flour blend without xanthan gum. This is important! A gum-free mix made with white rice flour, potato starch, and tapioca gives a light, crispy crust instead of a gummy coat.
Seasonings: A deep blend of spices, including paprika, oregano, thyme, parsley, cumin, cinnamon, onion and garlic powders, chili powder, sugar, salt, and pepper come together to approximate that iconic KFC flavor.
Frying Oil: Neutral oils with a high smoke point like peanut or a mix of canola and vegetable shortening, are ideal for deep frying without burning.
How to Make Gluten-Free Fried Chicken
Marinate the Chicken
In a large bowl or zip-top bag, combine buttermilk and yogurt. Add your chicken pieces, fully coating them.
Chill for at least 4 hours, or up to overnight. This makes the chicken extra flavorful and tender.
Mix the Coating
In a bowl, whisk together the gluten-free flour blend, spices, and sugar until well combined.
Pour this seasoned flour into a large zip-top bag for easy dredging.
Dredge the Chicken
Remove each chicken piece from the marinade, then add it to the flour-spice bag. Seal and shake to coat thoroughly.
Set coated chicken on a baking sheet and let it sit 30 minutes so the flour and spices form a sticky paste on the surface. This helps the coating cling during frying.
Fry to Golden Perfection
Heat 3 inches of oil in a deep fryer or heavy-bottomed pot to 350°F.
Gently place the chicken in the hot oil without crowding. Fry until golden brown (about 7 minutes per side), then lower the heat slightly and continue cooking until each piece reaches 165°F internally.
Remove to a wire rack to drain and cool. This keeps the crust crisp.
Expert Tips
🔥 Make the spice blend in advance
There are quite a few herbs and spices here; mix and store them in a jar so your next batch of fried chicken comes together much faster.
🕰 Marinate overnight
While 4 hours works great, marinating overnight enhances flavor even more and cuts down your prep time later.
🌡 Keep a steady oil temperature
Frying chicken is all about control. Oil that’s too cool will make greasy chicken, and oil that’s too hot will burn the coating before the inside cooks.
🍳 Skim stray bits
Small bits of flour and seasoning can burn in the oil and affect flavor. Skim them out occasionally with a ladle.
Storage Suggestions
- Best eaten fresh: The crust is crispiest right after frying.
- Refrigerator: Store leftovers for 2–3 days in an airtight container.
- Reheat: Warm in a 350°F oven for 10–15 minutes to revive crispness.
Ingredient Substitutions & Selection
Dairy-Free Version
Substitute buttermilk and yogurt with equal parts unsweetened non-dairy milk and non-dairy yogurt.
Flour Choice
Stick with a gum-free flour blend, avoid all-purpose mixes that contain xanthan gum or binders. These cause a gummy coating.
Oil Choices
Peanut oil is ideal thanks to its high smoke point, but canola or a half canola/half vegetable shortening mix also works well.
FAQs About Gluten-Free Fried Chicken
Is KFC gluten-free?
No classic KFC chicken is coated with wheat flour and isn’t gluten-free. Even grilled options can have wheat in the seasoning, and cross-contamination is a big concern.
Can I use gluten-free breadcrumbs instead of flour?
Not for this recipe, breadcrumbs burn before the chicken cooks, and you won’t get that classic crispy crust.
How can I prevent the coating from peeling off?
Let the coated chicken rest before frying, avoid crowding the oil, and handle pieces gently with tongs as you flip them.
How do I know when it’s done?
Use a meat thermometer; chicken is safe at an internal temperature of 165°F.
More gluten free recipes to make ASAP!
- Gluten-Free Chicken Noodle Soup
- Gluten-Free Chicken Fritters Recipe
- Gluten-Free Chicken Parmesan Recipe
- Gluten-Free Chicken Cordon Bleu Recipe
- Gluten-Free Chicken Quesadillas Recipe
You can also FOLLOW ME on Facebook and Pinterest to see more of the delicious food I’m making!
Gluten-Free Fried Chicken
This gluten-free fried chicken is ultra crispy, juicy, and better than KFC! Easy step-by-step recipe with bold seasoning and perfect crunch.
Ingredients
For the Chicken
- 8 pieces bone-in, skin-on chicken (drumsticks, thighs, or split breasts)
- 2 cups buttermilk
- ½ cup plain yogurt (optional, but adds tenderness and tang)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Seasoned Gluten-Free Coating
- 2 cups gum-free gluten-free flour blend (rice flour, potato starch, tapioca starch blend)
- 1 tablespoon cornstarch (for extra crispiness)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated sugar
For Frying
- 3 inches peanut oil, canola oil, or vegetable oil (enough for deep frying)
Instructions
- In a large bowl or zip-top bag, combine buttermilk and yogurt. Add your chicken pieces, fully coating them.
- Chill for at least 4 hours, or up to overnight. This makes the chicken extra flavorful and tender.
- In a bowl, whisk together the gluten-free flour blend, spices, and sugar until well combined.
- Pour this seasoned flour into a large zip-top bag for easy dredging.
- Remove each chicken piece from the marinade, then add it to the flour-spice bag. Seal and shake to coat thoroughly.
- Set coated chicken on a baking sheet and let it sit 30 minutes so the flour and spices form a sticky paste on the surface. This helps the coating cling during frying.
- Heat 3 inches of oil in a deep fryer or heavy-bottomed pot to 350°F.
- Gently place the chicken in the hot oil without crowding. Fry until golden brown (about 7 minutes per side), then lower the heat slightly and continue cooking until each piece reaches 165°F internally.
- Remove to a wire rack to drain and cool. This keeps the crust crisp.
