Welcome to my kitchen! I can hear you thinking, “Fried chicken? On a healthy food blog?” That’s right! This isn’t just any fried chicken recipe. This is buttermilk fried chicken that is gluten-free and dairy-free. And let me tell you, it’s deliciously crispy, flavorful, and will rival any classic fried chicken recipe.
I believe that healthy eating doesn’t have to be bland or boring. It’s all about making smarter choices with ingredients and cooking techniques. That’s why I’ve taken the time to develop this recipe using high-quality ingredients and a method that results in perfectly crispy yet juicy fried chicken.
Plus, this buttermilk fried chicken recipe is incredibly versatile. Whether you’re hosting a backyard barbecue, making a weeknight dinner for the family, or packing a picnic for the park, this recipe fits the bill every time.
So ditch the fast-food drive-thru or frozen breaded chicken and follow me as I show you how to make the best gluten-free and dairy-free buttermilk fried chicken you’ve ever tasted.
Why You’ll Love This Recipe
Fried chicken is an all-time favorite food for many people. However, it’s often loaded with gluten and dairy that may not sit well with everyone. That’s why you’ll love this buttermilk fried chicken recipe – it’s gluten-free and dairy-free!
Of course, the fact that it’s healthier than your typical fried chicken isn’t the only reason to love this recipe. The combination of buttermilk and spices will make your taste buds dance with joy. The chicken pieces are juicy on the inside and crispy on the outside, making every bite a delight. Plus, you won’t feel weighed down or sluggish after eating it like you would with traditional fried chicken.
Whether you’re looking for a crowd-pleasing meal or a simple family dinner, this buttermilk fried chicken recipe is an excellent choice. It’s easy to prepare, and you can even make it ahead of time and reheat when ready to serve. Plus, there are endless ways to serve it – over a bed of greens for a lighter meal, in tacos, or as part of your favorite sandwich. Trust me; once you try this recipe, you’ll wonder how you ever lived without it.
Here is a list of ingredients you would need for Gluten-free Buttermilk Fried Chicken recipe:
- 4 lbs chicken pieces (use chicken tenders, chicken thighs, and/or chicken drumsticks)
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 2 to 2½ cups buttermilk
- 1 tablespoon lemon juice
Gluten-free Flour Breading:
- 1½ to 2 cups Bob’s Red Mill Gluten-free Flour or gluten-free all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
Canola Oil for Frying:
- Enough canola oil (or any high-smoke point oil) to be about two inches deep in your frying pot.
The Recipe How-To
Now, let’s dive into the exciting part and learn how to make this mouth-watering crunchy gluten-free buttermilk fried chicken recipe.
First, we need to prepare the chicken by removing any visible fat, bones, or skin. Then cut the chicken into pieces of your choice, whether it be tenders, chicken strips or drumsticks. In a large bowl, add 2 cups of buttermilk and mix in 1 tablespoon of salt and 1 tablespoon of black pepper. Place the chicken in the buttermilk mixture and cover it with plastic wrap. Leave it in the refrigerator for at least 4 to 6 hours or overnight to marinate.
In another bowl, add 1 1/2 cups of gluten-free flour. To create a crispy and crunchy texture, we will need to season the flour with spices such as 1 teaspoon of cayenne pepper, 1 tablespoon of onion powder, and 2 tablespoons of garlic powder. Mix together all the dry ingredients until combined.
Remove the chicken from the marinade and discard excess buttermilk. Dip each piece of chicken into the seasoned flour mixture until fully coated. Make sure to shake off any excess flour from the pieces before frying.
In a deep skillet or cast-iron pan, heat 3 inches of canola oil over medium-high heat. The oil should reach a temperature of around 350°F for optimal frying results. Carefully lower each piece into the hot oil without overcrowding, cooking them in batches if needed. Fry each piece for about 6-8 minutes or until golden brown on all sides.
Let it rest
Place the fried chicken on a wire rack to cool down for about 5-10 minutes. The resting time is essential as it allows excess oil from frying to drip away and the chicken to settle.
Finally, serve and enjoy this gluten-free buttermilk fried chicken with your favourite side dishes such as coleslaw or mashed potatoes. This recipe is perfect for a weekend family dinner or a game night with friends.
Substitutions and Variations
Now, let’s talk about the substitutions and variations that you can make to this Buttermilk Fried Chicken recipe to customize it according to your liking.
For a dairy-free version of this fried chicken recipe, use dairy-free buttermilk in place of the regular one. You can make dairy-free buttermilk at home by mixing 1 cup of non-dairy milk (such as almond milk or soy milk) with 1 tablespoon of lemon juice or vinegar.
If you want to make this recipe gluten-free, you can use gluten-free flour in place of all-purpose flour. Bob’s Red Mill Gluten Free Flour is a great option for gluten-free cooking and baking.
For a spicier version of this fried chicken recipe, increase the amount of cayenne pepper and black pepper in the flour breading. You can also add some paprika or chili powder for an extra kick.
If you prefer chicken tenders or strips over bone-in chicken pieces, simply cut the chicken into smaller pieces before coating them in the breading mixture.
For a healthier version of this recipe, you can try making air fryer chicken or oven-fried chicken legs instead of pan-frying them in oil. You can also opt for boneless, skinless chicken breasts instead of skin-on chicken thighs and drumsticks.
Lastly, if you want to turn this fried chicken into a breakfast dish, serve it alongside biscuits and gravy to make a delicious southern-style chicken biscuit.
There are many ways you can customize this Buttermilk Fried Chicken recipe to suit your preferences. Experiment with different ingredients and techniques until you find your perfect version!
Serving and Pairing
Now that you have cooked up a delicious batch of gluten-free buttermilk fried chicken, you must be wondering how to serve and pair it. This tasty fried chicken recipe is great served hot, straight out of the fryer. The crispy texture and juicy tenderness are sensations that are hard to resist.
Buttermilk fried chicken can be served in many ways, ranging from appetizers to mains. For a more casual and finger-licking experience, serve the chicken as chicken tenders or chicken strips – perfect for parties or game nights. If you want to dress it up for dinner or lunch, you could serve it as boneless skinless chicken breasts or thighs.
Pairing wise, buttermilk fried chicken goes well with various dishes. A classic southern choice is biscuits, mashed potatoes and gravy with a side of greens. A crisp salad or coleslaw can also complement the rich flavor and texture of the dish nicely. You could also try serving with corn on the cob or sweet potato fries.
For those who enjoy some spice, cayenne pepper in the recipe will add some heat to your palate. For a fresh kick, squeeze lemon juice over the chicken just before serving.
As for drinks, depending on your main dishes, classic choices such as sweet tea, iced tea or beer would be ideal. Don’t forget about wine! A refreshing white wine like Riesling can add a crisp balance to the chicken’s rich flavors.
Whatever way you choose to serve and pair your gluten-free buttermilk fried chicken recipe, we are sure it will be a crowd favorite at your next event!
Make-Ahead, Storing and Reheating
The beauty of this Glute-Free Buttermilk Fried Chicken recipe lies in its versatility. You can prepare it ahead of time and store leftovers for later.
To make-ahead, fry chicken pieces as per the recipe instructions and let them cool completely at room temperature for up to two hours. Once cooled, transfer the chicken pieces into an airtight container or a ziplock bag and refrigerate for up to 2 days.
To reheat, preheat reheating equipment like an oven, toaster oven or air fryer to 350°F (175°C). Line the chicken pieces on a baking sheet covered with parchment paper and reheat for about 10-15 minutes, depending on the equipment used. The chicken should reach an internal temperature of 165°F (74°C) before serving.
If you want to freeze the chicken, cool it down completely before transferring it into a freezer-safe container or a ziplock bag. Label the container with the date and freeze for up to three months.
To defrost frozen buttermilk fried chicken, place it inside the refrigerator overnight. For quicker thawing, place it in cold water inside an airtight bag for about 30 minutes to 1 hour.
This gluten-free buttermilk fried chicken recipe retains its crispy texture even after being reheated either in an oven, air fryer or even microwave. The blend of spices used ensures that the flavors seep into every crevice of the chicken tenderloin making every bite just as delicious as the first time around.
Tips for Perfect Results
Frying chicken can be a bit intimidating, especially when you have to worry about getting the perfect crispy and crunchy texture while ensuring it remains gluten-free and dairy-free. However, with these tips, you’ll be able to cook buttermilk fried chicken that is tender, juicy, and delicious!
1. Use Buttermilk for Maximum Flavor and Tenderness
One of the secrets to making great gluten-free buttermilk fried chicken is using actual buttermilk. Marinating your chicken in buttermilk helps tenderize it while giving it heaps of flavor as well. When combined with the correct spice blend, you’ll end up with magical-tasting fried chicken.
2. Get Creative with the Spice Blend
A good spice blend is crucial to making good buttermilk fried chicken. Don’t be afraid to experiment and find the mix that suits you best. The standard mix usually includes salt, black pepper, garlic powder, onion powder, and maybe some cayenne pepper for a nice kick. Feel free to add some smoked paprika or your own favorite blend.
3. Let Your Chicken Come to Room Temperature
Allowing your chicken pieces to sit out at room temperature for about an hour before frying ensures they cook evenly and thoroughly throughout without burning on the outside before cooking inside. This crucial step helps ensure perfect results every time.
4. Use Bob’s Red Mill Gluten-Free Flour for Breading
Bob’s Red Mill Gluten-Free Flour works well as a breading mix when making gluten-free fried chicken. Mix one and half cups of the flour with one teaspoon of salt and black pepper each in a separate bowl. Then proceed with coating your marinated chicken in this mixture before frying.
5. Keep Your Oil at the Right Temperature
Maintaining the correct temperature of your oil while frying is essential for perfectly cooked chicken. Ensure your oil is at 350°F/180°C for best results by using a kitchen thermometer to ensure your temperature is well monitored.
With these tips, you’re now ready to make gluten-free buttermilk fried chicken that is crispy, crunchy, and delicious. And with a little practice, you’ll have perfected your version in no time!
Now that you know how to make the perfect buttermilk fried chicken, let’s tackle some of the commonly asked questions about this recipe. Here are some of the answers to your queries so you can make this delicious, crispy, and gluten-free dish with confidence.
Which gluten free flour is best for frying?
For gluten-free frying recipes, I have found that Bob’s Red Mill All Purpose Flour (in the red packaging) works extremely well. It’s an ideal option as it includes bean flour, giving it a great texture and adding to the taste of savory dishes. If you’re looking for a recipe to use this flour with, I highly recommend trying out a scrumptious Gluten-Free Chicken Fried Steak.
What is the best gluten free flour for breading meat?
As a nutritionist and food blogger, I always recommend using millet flour as a go-to ingredient for breading meats and fish. It not only provides a delicate, almost subtle sweetness to foods but also renders them crumbly in texture. Additionally, millet flour is a rich source of protein, making it a healthy alternative to regular flour.
What can I use instead of flour for gluten free chicken?
When it comes to preparing gluten-free dishes such as fried chicken and eggplant parmesan, selecting the right flour is key. Tapioca starch, cassava flour, Bob’s Red Mill Gluten Free Flour Blend (in the red label bag), and Gluten Free Bisquick are all excellent options for savory dishes. For this particular easy chicken recipe, tapioca starch is the flour of choice.
Can you use buttermilk instead of eggs for breading?
When preparing chicken, eggs can be quite handy in creating a well-coated exterior. Mixing eggs with flour results in a sticky paste that efficiently adheres to breadcrumbs. However, other options like buttermilk, Greek yogurt, mayo, or Dijon mustard could also be used as substitutes for eggs. These alternatives will help to produce a thick coating on the chicken.
So there you have it, folks – my recipe for delicious, gluten-free, and dairy-free buttermilk fried chicken. It’s a Southern classic with a healthy twist!
Now, I want to remind you that just because this recipe is healthy doesn’t mean it has to lack in flavor or texture. In fact, I think this version of fried chicken is even better than the original because it’s crispy and packed with flavorful spices.
I would love for you to give this recipe a try and let me know what you think! And remember, you can always switch up the chicken pieces or experiment with different seasonings and variations to make it your own.
But most importantly, I hope this recipe inspires you to cook more healthy food at home. With the right ingredients and some creativity in the kitchen, delicious and nutritious meals are possible without sacrificing taste or satisfaction.
So go ahead and indulge in some mouthwatering buttermilk fried chicken – guilt-free!
Buttermilk Fried Chicken ( Gluten Free) Recipe
- 6 chicken drumsticks, skin on bone in
- 6 chicken thighs, skin on bone in
- 3 cups buttermilk
- 2 cups bob's mill all purpose gluten-free flour
- 2 teaspoons smoked paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups canola oil (more may be needed depending on the size of the pan you are using for frying)
- 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".
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