Gluten Free Buttermilk Fried Chicken
Crispy, golden, deeply seasoned fried chicken is one of those comfort food cravings that can feel impossible to satisfy when you're avoiding gluten — but this recipe genuinely delivers. The secret is a dredge built from white rice flour and cornstarch, a combination that fries up shatteringly crisp without any wheat flour in sight. Before the chicken ever sees that coating, it soaks in a buttermilk brine spiked with hot sauce for at least four hours, which keeps the meat juicy and tender all the way through. Smoked paprika, garlic powder, onion powder, and a hit of cayenne make sure every bite is packed with flavor, not just crunch. Letting the coated pieces rest on a wire rack before they hit the oil helps the dredge set and stick, so you get that satisfying crust that holds together from the first piece to the last. Frying in batches and keeping the oil temperature steady between 325°F and 350°F is the move for even browning and fully cooked chicken every time. This recipe makes enough for four people, and it's the kind of meal that genuinely doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the brine
- 3 ½ lb bone-in, skin-on chicken pieces (drumsticks and thighs)
- 2 cups buttermilk
- 1 tsp hot sauce
- 1 tsp salt
For the dredge
- 1 ½ cups white rice flour
- ½ cup cornstarch
- 1 ½ tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp baking powder
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
Instructions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 tsp salt. Add the chicken pieces, turning to coat, then transfer to a large zip-top bag or covered container. Refrigerate for at least 4 hours or overnight.
- 2
When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes. In a large shallow dish, whisk together the white rice flour, cornstarch, 1 1/2 tsp salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder until evenly combined.
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