Buttermilk Fried Chicken ( Gluten Free)

READY IN: 45mins




  • Place the chicken pieces in a large bowl, add enough buttermilk to cover the chicken.
  • Cover with saran and marinade for several hours or ideally overnight.
  • Combine the gluten flour and seasonings.
  • You may not use all the seasoned flour so evenly spread some on a plate (add more as needed).
  • Dredge each chicken piece in the flour, evenly coating, shake off the excess.
  • Fill a large skillet with 1 inch of oil. When hot, fry the chicken in batches until golden brown, about 5 minutes , turn to evenly brown.
  • Do not overcrowd the pan.
  • Drain on wire rack on cookie sheet. Draining on paper will make it soggy and greasy.
  • Arrange the chicken on a lightly oiled baking sheet.
  • Finish in a pre-heated 350F oven until the juices run clear and no longer pink near the bones; about 10-15 minutes.
  • Time may vary depending on the size of the chicken pieces.
  • Amounts of seasoned flour can be save for future use.
  • Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".