Gluten-Free Chicken Fried Chicken
Crispy, juicy, and completely gluten-free, this Gluten-Free Chicken Fried Chicken is a game-changer for comfort food lovers with dietary restrictions. Perfectly marinated in tangy buttermilk, the chicken is coated in a flavorful mix of gluten-free all-purpose flour, cornmeal, and a medley of spices like paprika and garlic powder, creating a golden, crunchy crust that’s undeniably satisfying. Expertly fried to perfection in a cast-iron skillet, each bite delivers tender, moist chicken wrapped in a delicately seasoned shell. Whether you pair it with creamy gluten-free gravy or classic sides, this recipe is a must-try for fans of southern-style cooking. Ready in just 40 minutes, it’s a guaranteed crowd-pleaser for gluten-free and traditional diets alike!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups gluten-free all-purpose flour
- 1 cup gluten-free cornmeal
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large eggs
- 4 cups vegetable oil
Instructions
Pound the chicken breasts to an even thickness using a meat mallet and place them in a large bowl.
Pour the buttermilk over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour or up to overnight for tender chicken.
In a large dish, combine the gluten-free all-purpose flour, cornmeal, baking powder, salt, ground black pepper, paprika, garlic powder, and onion powder.
In a separate bowl, whisk the eggs until smooth.
Remove the chicken from the buttermilk marinade and let excess marinade drip off. Dip each piece into the flour mixture, then into the egg mixture, and again in the flour mixture to ensure a thick coating.
Heat the vegetable oil in a large cast-iron skillet or heavy frying pan over medium-high heat until it reaches 350°F (175°C).
Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for about 5-6 minutes on each side, or until the coating is golden brown and the chicken is cooked through (internal temperature should read 165°F or 74°C).
Remove the fried chicken to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite gluten-free gravy or sides.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.3 g | 286% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 192 mg | 15% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 755 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.
