Gluten-Free Fried Chicken



  • 3-4 Pounds  cut up chicken pieces
  • 4 Cups  buttermilk
  • large eggs
  • 1 Teaspoon  Tabasco (or other hot sauce)
  • 1 Cup  superfine white or brown rice flour
  • 1/3 Cup  potato or tapioca starch
  • 1 Teaspoon  kosher or sea salt, plus more for seasoning the chicken
  • 1/2 Teaspoon  black pepper, plus more for seasoning the chicken
  • 1 Teaspoon  garlic powder
  • 1 Teaspoon  paprika
  •   Vegetable oil, for frying

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by Carol Kicinski

Nothing says down-home cooking like buttermilk fried chicken, and this recipe makes it gluten-free. With a light and crispy skin and just the right kick of spice, this is one recipe that will have you coming back for more.  


Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat


Place the chicken pieces in a baking dish and pour the buttermilk over top. Cover the dish with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat the pieces dry with paper towels. Season liberally with salt and pepper.

In a large bowl, whisk the eggs together with the Tabasco.

In another bowl whisk together the rice flour, starch, salt, black pepper, garlic powder, and paprika.

Dip each chicken piece into the egg mixture, then shake off the excess egg and coat it well with the flour mixture. Using your fingers, push the flour into the chicken to ensure it is well coated. Place the breaded chicken on a plate. Once all the chicken is coated let it sit for 5 minutes, then coat the chicken in the flour mixture a second time.

Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat the oven to 200 degrees.

Fill a large, deep frying pan or Dutch oven halfway with vegetable oil. Insert a frying or candy thermometer. Heat the oil to 380 degrees. Once the oil is to temperature, carefully lower the chicken into the hot oil, taking care not to crowd the pan. Let the chicken cook on one side for 4 minutes, then flip the pieces over and let them cook for 4 more minutes. You may have to adjust the temperature to keep the oil at 380 degrees. Remove the cooked chicken from the oil and place them on the cooling rack. Sprinkle the cooked chicken with a little salt. Place the chicken in the oven to keep them warm and crisp while the other pieces cook. Once the oil comes back up to temperature repeat the process with the remaining pieces of chicken.


Calories per serving:

1,426 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 708g 1,090%
  • Carbs 182g 61%
  • Saturated 108g 541%
  • Fiber 10g 39%
  • Trans 5g
  • Sugars 50g
  • Monounsaturated 426g
  • Polyunsaturated 132g
  • Protein 360g 720%
  • Cholesterol 1,788mg 596%
  • Sodium 5,561mg 232%
  • Calcium 1,434mg 143%
  • Magnesium 641mg 160%
  • Potassium 5,466mg 156%
  • Iron 22mg 121%
  • Zinc 31mg 207%
  • Phosphorus 4,087mg 584%
  • Vitamin A 1,089µg 121%
  • Vitamin C 45mg 76%
  • Thiamin (B1) 2mg 141%
  • Riboflavin (B2) 4mg 252%
  • Niacin (B3) 119mg 597%
  • Vitamin B6 8mg 378%
  • Folic Acid (B9) 251µg 63%
  • Vitamin B12 8µg 140%
  • Vitamin D 6µg 2%
  • Vitamin E 106mg 528%
  • Vitamin K 30µg 37%
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