Gluten-Free Boneless Fried Chicken
Crispy, juicy, and gluten-free—this Gluten-Free Boneless Fried Chicken is a game-changer for fried chicken lovers with dietary restrictions! Perfectly seasoned with a blend of garlic, onion, paprika, and a hint of cayenne for a subtle kick, each piece is marinated in tangy buttermilk before being coated in a flavorful gluten-free batter made with all-purpose flour and cornstarch for that signature crunch. Frying to golden perfection in hot oil ensures irresistibly crispy results, while the boneless chicken stays tender and full of flavor. Ready in under an hour, this recipe is ideal for a family dinner or a comforting weekend treat. Pair it with your favorite dipping sauces or classic sides like coleslaw and mashed potatoes for a meal everyone will love. Gluten-free fried chicken has never been this satisfying!
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Recipe Information
Ingredients
- 4 pieces Boneless chicken breasts
- 2 cups Buttermilk
- 2 cups Gluten-free all-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 large Eggs
- 4 cups Vegetable oil
Instructions
Start by cutting each boneless chicken breast into two or three smaller pieces so they fry evenly.
Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring each piece is well-coated. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator for more flavor.
In another large bowl, mix together the gluten-free all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, 1 teaspoon of salt, black pepper, and cayenne pepper.
In a shallow dish, beat the eggs and season with the remaining teaspoon of salt and a dash of black pepper.
Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to a temperature of 350°F (175°C).
Remove the chicken from the buttermilk, allowing any excess to drip off. Dip each piece into the flour mixture, then into the beaten eggs, and back into the flour mixture. Ensure each piece is thoroughly coated.
Working in batches, carefully place the coated chicken pieces in the hot oil, avoiding overcrowding the pot. Fry for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through with a crispy coating.
Transfer the fried chicken to a paper towel-lined plate or wire rack to drain any excess oil.
Serve hot, with your favorite sides or dipping sauce.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 35.1 g | 175% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
