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Crispy Gluten-Free Fried Chicken Recipe with Extra Crunch Easy and Perfect

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This crispy gluten-free fried chicken recipe delivers extra crunch and juicy flavor using a blend of gluten-free flours and crushed cereal. Perfect for those craving classic fried chicken without gluten.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 ½ cups buttermilk (can substitute with dairy-free yogurt mixed with lemon juice)
  • 1 cup gluten-free flour blend (e.g., Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
  • ½ cup rice flour
  • ¼ cup cornstarch
  • 1 cup gluten-free crispy cereal, crushed lightly (such as cornflakes or rice crisps)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Salt and pepper to taste (for seasoning chicken and flour mixture)
  • About 4 cups vegetable or peanut oil for frying

Instructions

  1. Marinate the chicken pieces in buttermilk in a large bowl. Cover and refrigerate for at least 2 hours or overnight.
  2. In a separate bowl, mix gluten-free flour blend, rice flour, cornstarch, crushed gluten-free cereal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
  3. Remove chicken from marinade, letting excess drip off. Season lightly with salt and pepper.
  4. Dredge each chicken piece thoroughly in the flour mixture, pressing firmly to adhere. For extra crunch, dip back into buttermilk quickly and dredge again for a double coating.
  5. Place coated chicken on a wire rack and let rest for 15 minutes to set the coating.
  6. Heat oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).
  7. Fry chicken in batches, skin-side down, for 12–15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
  8. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let cool for a few minutes before serving.

Notes

Maintain oil temperature around 350°F to avoid burning or greasy chicken. Rest the breaded chicken on a wire rack before frying to help the coating stick. Double dredging creates an extra thick, crunchy crust. Use bone-in, skin-on pieces for juiciness and flavor. For dairy-free, substitute buttermilk with coconut or almond milk mixed with lemon juice or apple cider vinegar. To reheat leftovers and keep crunch, bake at 375°F for 10 minutes on a wire rack.

Nutrition

Keywords: gluten-free fried chicken, crispy fried chicken, gluten-free recipe, extra crunchy chicken, dairy-free fried chicken option, gluten-free coating

Find it online: https://elaraeats.com/crispy-gluten-free-fried-chicken-recipe-with-extra-crunch-easy-and-perfect/