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Crispy Buttermilk Fried Chicken {Gluten-Free}

Crispy & Delicious Gluten-Free Fried Chicken

It’s been a very wet & rainy few spring weeks here in Southwestern Pennsylvania and I don’t know about you but the dark/dreary days make us crave comfort food! This Amazing Gluten-Free Fried Chicken is the perfect way to get your crispy fried chicken fix without exposing your body to gluten!

Crispy & Delicious Gluten-Free Fried Chicken

And I promise, after making this delicious and crispy fried chicken, you’ll never crave the gluten-containing version again!

I want to stress one little thing, although many of you may not have a high tolerance for spicy foods, PLEASE do not let the hot sauce in this recipe cause you to pass it up. There is no heat, this chicken is not spicy, only full of flavor!

Crispy & Delicious Gluten-Free Fried Chicken

You can use any cut of bone-in or boneless chicken for this recipe, it makes both tradition fried chicken and boneless chicken tenders/nuggets equally delicious!

Crispy & Delicious Gluten-Free Fried Chicken

Crispy & Delicious Gluten-Free Fried Chicken

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Ingredients

  • 2 pounds pastured chicken wings* tips removed
  • 2 cups Gluten Free Flour
  • 2 teaspoons Sea Salt
  • 2 teaspoons Paprika
  • 1 teaspoon Black Pepper
  • 2 large Egg(s) from pasture raised hens
  • 1/2 cup Cultured Buttermilk
  • 1/2 cup Red Hot Brand Hot Sauce (not sponsored)
  • 2+ cups Lard or palm oil or tallow

Instructions

  • Combine flour and seasonings in a large bowl, mix well. (or plastic bag)
  • Beat eggs, buttermilk and hot sauce together and place in a medium bowl (I like to use a pie plate)
  • Bread chicken pieces by coating them in the DRY mixture, then WET mixture, then DRY mixture (DRY-WET-DRY).
  • Arrange breaded chicken pieces on wax paper lined plates/trays and chill in the freezer for a minimum or 30 minutes, or can be frozen for a day or so.
  • In a large, straight-sided skillet, heat 2 to 3 cups of lard over medium heat.
  • Fry chicken pieces 20+ minutes or until cooked through, turning every 5 minutes. (20 is perfect for large wings, for bigger pieces you may need to extend cooking times, use an instant read thermometer as needed to determine doneness)
  • Transfer fried chicken to paper towel lined plate and season with additional sea salt. Allow to rest/cool 3-5 minutes before serving.
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

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6 Comments

  1. 5 stars
    This is a simple, yet delicious recipe! I made fried drumsticks with it and found that for 12 drumsticks, I needed about 1/2 the wet ingredients and about 2/3 of the dry ingredients. I also replaced the buttermilk with cashew milk as I am following a dairy-free diet as well as being gluten free. I haven’t found many good gluten free recipes for fried food, but this one was great! My husband and I were surprised at how tasty this recipe was. Thank you!

  2. Everytime I try one if these dry wet dry batters I end up with a messy glob of goo in the dry batter plate about halfway through the prep, needing to mix up a whole new batch of dry. Am I doing something wrong?

    1. You want to drip most of the liquid off, so that it doesn’t get like that. I never have it to that point.

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