From the Cook

1/7

Gluten Free Fried Chicken

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Gluten Free Fried Chicken

4 chicken thighs

4 chicken drumsticks

1 cup buttermilk

1 cup gluten free flour

1 cup cornmeal

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp dried oregano

1 tsp sea salt

½ tsp black pepper

olive oil

Instructions

Visit Blog

Instructions

First, in a large mixing bowl, combine the chicken and buttermilk. Ensure the chicken is fully coated. Then, cover the bowl and refrigerate for 1 hour up to overnight.

In a separate shallow dish, prepare the coating mixture. Combine the gluten free flour, cornmeal, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Mix until well combined.

Take the marinated chicken out of the fridge. Allow the excess buttermilk to drip off each piece before coating.

Dredge each piece of chicken in the coating mixture, pressing it onto the chicken.

Heat about ½ inch (1.3 cm) of olive oil in a large skillet or frying pan over medium high heat.

Once the oil is hot (about 350 degrees Fahrenheit), carefully place the coated chicken pieces in the pan. Do not overcrowd the pan. Fry in batches if necessary.

Fry the chicken for 4 to 6 minutes per size, depending on the size of the chicken pieces. Use tongs to turn the chicken. Cook until the coating becomes golden and the internal temperature reaches 165 degrees Fahrenheit.

Then, remove the fried chicken from the oil. Place it on a plate lined with paper towels to drain excess oil.

Finally, repeat the frying process with the remaining chicken. Serve!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Double-Dredge for Maximum Crispiness 🍗
After coating in the gluten-free flour mixture, dip the chicken back into buttermilk for 10 seconds, then dredge again for an extra-thick, ultra-crispy crust that rivals traditional fried chicken.
Cornmeal Ratio is Critical 🌽
Mix cornmeal at a 1:3 ratio with gluten-free flour to achieve the perfect golden crunch without grittiness; too much cornmeal creates a sandy texture, while too little loses the signature crispy bite.
Overnight Buttermilk Marinade 🥛
Marinate chicken thighs and drumsticks in buttermilk for 12-24 hours to deeply tenderize the meat and allow the herbs (oregano, thyme, garlic powder) to fully infuse, resulting in juicier interior.
Oil Temperature Precision 🌡️
Maintain oil at exactly 325-350°F using a thermometer; gluten-free flour browns faster than wheat, so lower heat prevents burning while ensuring the chicken cooks through without greasiness.
Rest on Wire Rack, Not Paper 📍
After frying, place chicken on an elevated wire rack rather than paper towels to allow air circulation underneath, preventing steam from making the bottom soggy and maintaining maximum crispness.