Crispy, crunchy coating with rice flour and spices
Gluten-Free Fried Chicken
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
8 pieces
Difficulty
Medium
Cost
Budget
$
Gluten-Free Fried Chicken
Crispy, crunchy coating with rice flour and spices
★4.7(20)
Shatteringly crispy fried chicken with a seasoned rice flour coating that stays crunchy for hours. All the crunch and juiciness of classic fried chicken, completely gluten-free.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Rice flour creates an even crispier coating than wheat flour because it has a finer texture and contains more starch. A buttermilk brine ensures the meat is juicy and flavorful inside.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Gluten-Free Fried Chicken is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 8 bone-in chicken pieces (thighs, drumsticks)
- 1 cup rice flour
- 1/4 cup cornstarch
- 1 cup buttermilk
- 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder
- Vegetable oil for frying, salt and pepper
Instructions
- 1
Marinate chicken in buttermilk with salt for at least 1 hour (overnight is best).
- 2
Mix rice flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
- 3
Remove chicken from buttermilk, dredge in flour, dip back in buttermilk, then dredge again.
- 4
Heat 2 inches of oil in a Dutch oven to 350°F. Fry chicken in batches, 6-7 minutes per side until golden and cooked to 165°F.
- 5
Drain on a wire rack and season with a sprinkle of salt immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Rice flourTapioca flour
Even crunchier but less flavorful
ButtermilkPlant milk + 1 tbsp vinegar
Dairy-free alternative that works similarly
Tips & Storage
Pro Tips
Use a thermometer to maintain oil at 350°F—too hot burns the coating, too cool makes it greasy.
Drain on a wire rack, not paper towels, to keep the bottom from getting soggy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on a wire rack in a 400°F oven for 12-15 minutes for crispy results.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (110mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates22g
Fat28g
Fiber480mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is rice flour really crispier than regular flour?
- Yes, the finer texture and higher starch content create a lighter, crunchier coating.
- Can I air fry instead?
- Yes, spray with oil and air fry at 380°F for 20-25 minutes, flipping halfway.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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