How to Cook Gluten Free Buttermilk Fried Chicken

There’s nothing quite like beautifully cooked buttermilk fried chicken, from the crunchy coating to the juicy tender meat it'll warm your heart.

Having found out I was celiac a few years back, one thing I miss is fried chicken. This is my recipe for gluten free buttermilk fried chicken.

To start you’ll need a whole chicken that has been cut into 8 pieces.

Season with salt and pepper.

Then add:

• 1 Tbsp sweet parprika
• 1 Tbsp Dried Oregano
• ½ Tbsp Garlic Powder
• ½ Tbsp Onion Powder
• ½ Tbsp Cayenne Pepper

If you don’t like to much heat you can leave out the cayenne pepper.

Thoroughly mix the chicken with the butter milk, we want the chicken to be fully coated in the spices.
Cover with cling wrap and let the chicken marinate in the fridge for 2 to 4 hours or even overnight.

This will give the chicken time to infuse with the spices and buttermilk.

This recipe can also be cooked on the stove top.

I only cooked this recipe on the grill because it looks cool.

Heat to a temperature of 350f/180c.

When frying with oil on the BBQ make sure to setup up in a cleared area and have a fire blanket on standby.

I’m using all purpose gluten free flour but any all purpose flour will do.

Season the flour with:

Salt and Pepper

• ½ Tbsp Sweet Paprika
• ½ Tbsp Garlic Powder
• ½ Tbsp Onion powder
• ½ Tbsp Cayenne Pepper

Mix the seasoning through the flour.

A good trick is to use one hand for the wet chicken and the other hand for the flour. This will help reduce how sticky the process will be.

Fully coat the chicken with the seasoned flour.

Place the chicken a cooling rack.

Repeat until all of the chicken is coated.

A great tip is to let the chicken sit for 5 to 10 minutes after it’s been breaded before frying.
This will help the breading to stick to the chicken.

It’s important to cook the chicken in batches otherwise, the oil will reduce in temp and leave you with soggy chicken.

Fry the chicken for 15 to 20 minutes or until fully cooked through.

Turn the chicken every 5 to 10 minutes, this will help the chicken to evenly cook on both sides.

Once the chicken is cooked through, remove it from the oil and let it drain on a cooling rack lined with paper towel.

Make sure to rest the chicken for 5 to 10 minutes after its finished cooking, otherwise you’ll end up burn your mouth.

Which means you won’t be able to enjoy all your hard work.