Gluten Free Fried Chicken Recipe (Dairy and Egg Free)

Finally, a gluten-free fried chicken that is crisp and flavorful. Using a few secrets like: blenders and cereal, this is a unique recipe to get that crunchy, yummy coating that you’re wanting. Free of gluten, dairy, egg, soy, peanut and tree nuts this is also top 8 free too!

This blog contains affiliate links. Also, I was given a free Blendtec blender, but all opinions are mine.

First off: How was your weekend??! Mine was seriously so amazing. I attended Women’s Conference and there is something so powerful about a bunch of women, coming together and feeling each other’s spirits. It was so uplifting! I hope your weekend was similarly good! Now onto this life-changing recipe.

I am American, and therefore love me some fried chicken. Unfortunately, regular fried chicken is usually put in buttermilk (dairy) and then dipped in egg, and then dredged in flour. Hello three of the top 8 allergens! YIKES!

So, I went to some creative measures to re-create this classic entrée. I used some cereal and my Blendtec blender. I know it sounds a bit crazy, but stay with me!

In my pre-allergy days, I loved to bread things with panko crumbs, because they’re like extra crunchy flour! So, I looked around my allergy-friendly pantry and saw some Rice Chex (or generic brand works too). I’ve had PLENTY of experience thanks to my 2-year-old that even when these get ground up and crunched, they keep that nice, crisp texture.

So, I threw a few cups of them in my blender, hit pulse, and added a few extra ingredients. And, that is how I stumbled on THE BEST allergy-friendly breading.

I found that adding some extra cornstarch for additional binding, and of course some spices really put the finishing touch. You’ll notice I didn’t do paprika, because my son can’t have it due to his EOE. But, this is a classic fried-chicken ingredient, so feel free to add it if you can.

Two last tricks for you: I think a cast iron pan is the best way to fry, so be sure to have one of those handy!

Then, be sure to not add the chicken until the oil is shiny and rippling. You want it to cook fast, and not sit in the oil forever–so be sure that heat is kickin’.

OK, I lied–one more tip: try to only flip it once! The more you handle it, the more likely the breading is to fall off. So, put the tongs down and let the oil do its work!

Lastly, I am a baby and enjoy skinless chicken breasts the best. I know that’s not typical of fried chicken–but eating crunchy skin just freaks me out. Feel free to use another cut of chicken and have the skin on. You’ll prepare it the same, but if you use dark meat, you may want to use a thermometer to ensure it’s cooked properly.

Just call me The Colonel, because this is one of my husband’s favorite meals, and mine too. I hope this helps you enjoy a classic in a new way that fits your dietary restrictions.

Which Flour Do I Need for Gluten-Free Fried Chicken?

Thankfully, in my gluten-free fried chicken, you do not need any flour at all. I use crushed up Rice Chex for some nice crunch, and a little cornstarch as a thickener. There is no need to buy any special flour blend at all.

How Can I Avoid The Breading Falling Off The Chicken?

There are six tips to help avoid your breading falling off of your chicken.

1. Start with dry chicken. You want to go dry, then wet, then dry in that order. Dip your chicken into the starch mixture, then dip into the “buttermilk”, and then back into the flour. When you’re on the starch step, really press the chicken into the coating to make sure it adheres and gets on there good.
3. Then, let it sit for 30 minutes. Giving it this time to sit allows it to adhere to the chicken better before putting it in the oil. Your oil will take awhile to heat up anyways, so you’ll have some time.
4. Make sure your oil is hot enough, around 350 degrees F. I’d use a digital instant thermometer to check.
5. Try to not move too much or flip too many times, as this can loosen it.
6. I also like to set it on a wire rack with paper towels underneath to catch the excess oil after it’s cooked. Sitting it on a plate will sometimes trap the moisture and it will get wet and soggy underneath, making it more prone to fall off.

Ingredients

• 3-4 chicken breasts, cut into thin strips
  2 cups original rice milk+2 Tablespoons lemon juice + optional hot sauce to liking
  4 cups Rice Chex
  1 and 1/2 Tablespoons of cornstarch
  1/2 Tablespoon garlic salt
  1/2 Tablespoon salt
  Canola oil
  Cast iron pan

Instructions

1. Combine the lemon juice and rice milk. You are making a faux buttermilk by doing this. A splash of hot sauce is also nice if you like.
2. Make sure to cut the chicken thinly, so that it can cook evenly and quickly. (If your chicken is too thick, and it’s not cooked to the required 165 degrees F by the time the outside is brown, you’ll need to place it in your oven to finish cooking internally.)
3. Place the chicken strips in the “buttermilk” and allow to sit for 30 minutes.
4. While the chicken rests in the mixture make the breading. Combine the cereal, cornstarch, garlic salt and salt in your blender. Pulse until the cereal is crumbled and everything is combined.
5. Pour the breading mixture into a thick brown paper bag. (Sometimes I’ll double the bag, just to ensure it doesn’t break while I toss all the chicken.)
6. Take the chicken out of the “buttermilk” and shake off the excess liquid very well, even pat drying it with paper towels for best results. Place the chicken in the brown paper bag (you can do several pieces at a time), and shake to evenly coat in the breading.
7. Then, dip back into the “buttermilk” and then shake in the bread crumbs one more time.
8. Allow the chicken to sit while you heat up your oil. You want your breaded chicken to sit in the fridge for around 30 minutes. Use a digital instant read thermometer to make sure your oil is around 350 degrees F.
9. Once the oil is hot enough, gently lay the chicken tenders in the pan. I like to start on the outside and finish in the middle, since the middle is the hottest. Be sure to not overcrowd the pan.
10. Allow the chicken to completely brown before you flip it. You want to only flip it once, to ensure the breading doesn’t fall off.
11. Once the chicken is cooked through, remove it to a wire rack with paper towels underneath it to absorb the extra oil.
12. Serve warm. We love to have it with sweet potatoes and my safe cornbread.
13. If you have extra and need to re-heat it, be sure to do it in a toaster oven or oven as a microwave will make the breading mushy.

What Kind Of Oil Is Best For Frying Chicken?

I call for canola oil for frying chicken because it’s inexpensive, it’s neutral tasting and it has a high smoke point.

How Long Is Fried Chicken Good For?

The breading is always best on the first day when it’s fresh. I would not recommend keeping it longer than three days, covered in the fridge.

What Is The Best Way To Reheat Fried Chicken?

Do not microwave fried chicken, it will make the breading go limp. I like to use my toaster oven to reheat it.

What To Serve With Gluten-Free Fried Chicken?

Fried chicken goes well with so many things! I love it with my crock pot sweet potatoes, or my baked beans from my allergy friendly cookbook. It’s also great with cornbread or gluten free biscuits or my gluten free mac and cheese. But really, any of my sides, from my index as everything on my site is gluten free!

Gluten Free Fried Chicken Recipe (Dairy and Egg free)

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Finally a gluten-free AND egg-free fried chicken that is crisp and flavorful. Using a few secrets like: blenders and cereal, this is a unique recipe to get that crunchy, yummy coating that you're wanting. Free of gluten, dairy, egg, soy, peanut and tree nuts this is also top 8 free too!

Print

Ingredients

• 3-4 chicken breasts, cut into thin strips
• 2 cups original rice milk+2 Tablespoons lemon juice + optional hot sauce to liking
• 4 cups Rice Chex
• 1 and 1/2 Tablespoons of cornstarch
• 1/2 Tablespoon garlic salt
• 1/2 Tablespoon salt
• Canola oil
• Cast iron pan

Instructions

1. Combine the lemon juice and rice milk. You are making a faux buttermilk by doing this. A splash of hot sauce is also nice if you like.
2. Make sure to cut the chicken thinly, so that it can cook evenly and quickly. (If your chicken is too thick, and it's not cooked to the required 165 degrees F by the time the outside is brown, you'll need to place it in your oven to finish cooking internally.)
3. Place the chicken strips in the "buttermilk" and allow to sit for 30 minutes.
4. While the chicken rests in the mixture make the breading. Combine the cereal, cornstarch, garlic salt and salt in your blender. Pulse until the cereal is crumbled and everything is combined.
5. Pour the breading mixture into a thick brown paper bag. (Sometimes I'll double the bag, just to ensure it doesn't break while I toss all the chicken.)
6. Take the chicken out of the "buttermilk" and shake off the excess liquid very well, even pat drying it with paper towels for best results. Place the chicken in the brown paper bag (you can do several pieces at a time), and shake to evenly coat in the breading.
7. Then, dip back into the "buttermilk" and then shake in the bread crumbs one more time.
8. Allow the chicken to sit while you heat up your oil. You want your breaded chicken to sit in the fridge for around 30 minutes. Use a digital instant read thermometer to make sure your oil is around 350 degrees F.
9. Once the oil is hot enough, gently lay the chicken tenders in the pan. I like to start on the outside and finish in the middle, since the middle is the hottest. Be sure to not overcrowd the pan.
10. Allow the chicken to completely brown before you flip it. You want to only flip it once, to ensure the breading doesn't fall off.
11. Once the chicken is cooked through, remove it to a wire rack with paper towels underneath it to absorb the extra oil.
12. Serve warm. We love to have it with sweet potatoes and my safe cornbread.
13. If you have extra and need to re-heat it, be sure to do it in a toaster oven or oven as a microwave will make the breading mushy.

Notes

If you want less of a mess, you can try my Oprah's Unfried Chicken Made Gluten Free.

Don’t forget to pin it so you don’t lose it!

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