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Gluten-Free Fried Chicken (Dairy-Free)


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  • Author: Felicia Lim
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Delicious gluten-free fried chicken that is bursting with flavor, crispy on the outside and tender on the inside. Perfect for lunch, dinner or even an appetizer! This Southern fried chicken recipe is totally dairy-free too!


Ingredients

Units Scale

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl combine the dry ingredients together – gluten-free all-purpose flour, salt, spices and herbs.
  2. Mix Buttermilk with Water: Mix dairy-free buttermilk with water to make it a little thinner (if the buttermilk is too thick).
  3. Coat Chicken Strips in Flour: Roll the strips of chicken fillet on all sides in flour and shake off the excess.
  4. Dip Chicken in Buttermilk: Dip the chicken strips in the dairy-free buttermilk until they are completely covered.
  5. Coat Chicken in Flour Again: Coat the chicken strips again in the flour mixture to make a shell.
  6. Let Chicken Rest: Lay the floured chicken strips on a wire rack and let them sit for 10 minutes. This is best done so that any excess flour drops off and the flour coating does not fall off the chicken during frying.
  7. Heat Oil: As chicken is almost done resting, pour 2-3 inches of frying oil into a medium or large pan and heat the oil to 350F (check temperature using kitchen thermometer).
  8. Fry Chicken: Using kitchen tongs, transfer the floured chicken fillet to the hot oil for frying. Cook, turning, until the color of the flour coating is light brown, about 6-7 minutes. (NOTE: Don’t add too many chicken pieces to the pan all at once, as the temperature of the oil will drop too much and the coating may also be damaged).
  9. Drain Excess Oil: Place the fried chicken pieces on a wire rack to drain excess oil. After 5 minutes, crispy chicken can be served and enjoyed.

Notes

Chicken Fillets: I used skinless, boneless chicken fillets for this.

Buttermilk: To keep this recipe dairy-free, I’ve used dairy-free buttermilk. If the buttermilk is too thick, you can thin it out by adding a bit of filtered water and mixing it well. To make your own buttermilk, combine 1/2 cup of unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk etc) and 1/2 tablespoon of fresh lemon juice. Mix and let the mixture sit for a few minutes before using. If you are not lactose-intolerant, go ahead and use normal buttermilk instead.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as a rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that uses heavier flours (such as garbanzo bean flour) as that will result in a denser texture for the coating.

Xanthan Gum: If your gluten-free flour blend does not have xanthan gum, make sure to include 1/4 teaspoon of xanthan gum, which is the replacement for gluten in gluten-free flours and helps to bind the ingredients together.

Vegetable Oil: You can use the vegetable oil you prefer (sunflower oil, canola oil, corn oil, etc).

Spices and Herbs: I used a mix of chili powder, granulated garlic, granulated onion, dried thyme and dried oregano to flavor the chicken. However, feel free to use the spices or herbs you prefer instead.

Storing: This fried chicken is best enjoyed after cooking and while still hot and crispy. If you have left over fried chicken strips, store them in an airtight container for up to 3 days. The chicken coating will not be crispy after being in the refrigerator, but you can reheat the fried chicken in the oven or air fryer until they are crispy again before serving.

  • Prep Time: 10 mins
  • Resting Time: 10 mins
  • Cook Time: 30 min
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American