Gluten-free fried chicken
Crispy, golden gluten-free fried chicken marinated in buttermilk for juicy meat and a crunchy, cornflour-boosted coating — perfect for sharing.
This gluten-free fried chicken keeps the crunch and juiciness you want without wheat. A simple buttermilk soak tenderises the meat while a cornflour-forward seasoned coating gives that satisfying crackle.
Make it for a weekend supper, sharing platter or whenever you need something reliably comforting — just mind the oil and let the oven finish do the heavy lifting for perfect doneness.
Ingredients
- 1.2 kg chicken pieces (bone-in, skin-on)
- 300 ml buttermilk
- 200 g gluten-free plain flour
- 50 g cornflour
- 5 ml gluten-free baking powder
- 10 ml smoked paprika
- 0 ml cayenne pepper
- 5 ml garlic powder
- 5 ml onion powder
- 5 ml dried thyme
- 10 ml fine salt
- 5 ml black pepper
- 1 l vegetable oil for frying — enough for about 1/3 depth in a deep saucepan; use sunflower or similar neutral oil
- 15 g fresh parsley — chopped, to garnish
- 1 lemon — cut into wedges to serve
Equipment
- deep-fat thermometer
- wire rack
- baking tray
Instructions
In a large bowl whisk the buttermilk with 1 tsp fine salt, 0.75 tsp smoked paprika, 0.5 tsp garlic powder and 0.5 tsp black pepper. Add the chicken, turn to coat, cover and refrigerate to marinate for 4 hours (or overnight).
Make the seasoned flour: in a wide bowl mix gluten-free plain flour, cornflour, gluten-free baking powder, remaining 0.75 tsp smoked paprika, cayenne pepper, onion powder, dried thyme, remaining 0.5 tsp garlic powder, remaining 1 tsp fine salt and remaining 0.5 tsp black pepper. Whisk to combine and break up any lumps.
Remove the chicken from the buttermilk and, one piece at a time, let excess drip off then pat the skin and exposed meat dry with kitchen paper. Drying is essential so the coating will stick and crisp.
Dredge each piece thoroughly in the seasoned flour, pressing the mixture onto the skin to form a good coating. Shake off any loose flour and place each piece on a wire rack set over a baking tray. Rest on the rack for 15 minutes to let the coating set.
Pour the vegetable oil into a deep, heavy-based saucepan to a depth of about 6–8 cm (or use a deep-fat fryer). Heat gently and bring the oil to 175°C. Use a deep-fat thermometer — accurate temperature is vital.
Fry the chicken in batches (do not overcrowd) for about 6–8 minutes per batch, turning once, until deeply golden. Use tongs to turn carefully. Transfer the browned pieces to a baking tray.
Finish the chicken in a preheated oven at 180°C fan/200°C conventional for 18 minutes, until an internal temperature of 75°C is reached and juices run clear. Larger pieces may need a little longer.
Rest the chicken on a wire rack for 5 minutes, then scatter over the chopped fresh parsley and serve with lemon wedges.
Tips
- Pat the chicken thoroughly before dredging — any surface moisture ruins the crisping process.
- Keep the oil temperature steady at 175°C; use a thermometer and adjust the heat between batches.
- Rest the dredged pieces briefly on a wire rack so the flour sets; this helps the coating cling through frying.
- If you’re short of time, marinate for 2 hours minimum — but 4 hours or overnight is best for flavour and tenderness.
- Leftovers store in the fridge up to 48 hours; reheat in a hot oven (200°C fan/220°C conventional) on a wire rack to refresh the crisp.
Substitutions
buttermilk → full-fat natural yoghurt thinned with 50 ml milk per 200 ml yoghurt
Stays closecornflour → rice flour (same weight)
Stays closevegetable oil for frying → peanut oil (if no allergy) same quantity; raises smoke point and adds a slight nuttiness
Noticeably different
Nutrition
Per serving · estimated
- 740
- Calories
- 42 g
- Protein
- 12 g
- Carbs
- 48 g
- Fat
- 2 g
- Fibre
- 2 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I use boneless chicken?
Yes — reduce oven time by 5–8 minutes and check internal temperature (75°C). Boneless cooks faster and may need slightly less frying time.
How do I know the chicken is cooked through?
Use an instant-read thermometer: insert into the thickest part without touching bone — 75°C is safe and yields juicy chicken.
Why is my coating falling off?
Likely the chicken was too wet when dredged or the coating wasn’t pressed on. Pat dry thoroughly and press the flour onto the skin, then rest to set before frying.
Can I shallow-fry instead of deep-frying?
Yes — use a wide frying pan with oil about 1 cm deep, turn more frequently and finish in the oven as directed. Expect slightly less even browning.
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