Gluten Free Country Fried Chicken
Crispy, golden, and deeply satisfying, this country fried chicken delivers everything you want from a Southern classic — a shatteringly crunchy crust, juicy bone-in meat, and that irresistible combination of smoky, garlicky, just-spicy-enough seasoning. The secret to pulling it off without wheat flour is a dredge built from white rice flour and cornstarch, which together create a coating that fries up remarkably light and crisp — arguably better than the original. A long buttermilk soak seasoned with hot sauce keeps the meat incredibly tender and flavorful all the way to the bone, so every bite is worth the wait. Maintaining the oil temperature in a cast iron skillet is the key step here, and the recipe walks you through it clearly so you get that deep golden crust without any greasy, soggy disappointment. This is the kind of dish that makes people forget they're eating anything other than the best fried chicken they've ever had. Serves 4, so it's perfect for a family dinner or a weekend gathering where you want to seriously impress.
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts halved)
- 2 cups buttermilk
- 1 tsp hot sauce
- 1 tsp salt
For the dredge
- 1 cup white rice flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
For frying
- 2 cups vegetable oil or canola oil, for frying
Instructions
- 1
In a large mixing bowl, whisk together the buttermilk, hot sauce, and 1 tsp salt. Add the chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours.
- 2
In a shallow dish, whisk together the white rice flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt, black pepper, and cayenne until evenly combined.
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