Gluten Free Crispy Chicken with Honey Mustard
Crispy, golden fried chicken is one of those comfort foods that can feel completely off the table when you're avoiding gluten — but this recipe proves otherwise. The secret is a double-dredge coating made from rice flour and cornstarch, which fries up shatteringly crunchy without a trace of wheat flour in sight. Smoked paprika, garlic powder, and a good hit of salt and pepper season the chicken thighs before they even hit the pan, so every bite is flavorful all the way through. Pounding the thighs to an even thickness means they cook evenly and stay juicy inside while the outside turns deep, crackling gold. The homemade honey mustard — Dijon, honey, mayo, and a splash of apple cider vinegar — comes together in minutes and is honestly reason enough to make this dish on its own. This recipe serves 4, making it a solid weeknight dinner or a crowd-pleasing weekend treat. Skip the store-bought frozen options with their questionable coatings and make this instead — it's the real thing.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs (about 8 pieces), pounded to even thickness
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
For the coating
- ½ cup rice flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 large eggs
- 2 tbsp water
- ½ cup neutral oil (such as avocado or canola oil), plus more as needed
For the honey mustard
- 3 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp apple cider vinegar
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Make the honey mustard: whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne (if using) in a small bowl until smooth. Taste and adjust honey or mustard to your preference, then set aside.
- 2
Pat the chicken thighs dry with paper towels and season all over with the salt, black pepper, garlic powder, and smoked paprika. Let the seasoned chicken rest at room temperature for 15 minutes.
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