Craving that crispy, golden fried chicken crunch, without the deep fryer and mess? This easy gluten-free oven-fried chicken hits all the right notes. It’s the kind of recipe that brings comfort food back to the table, no matter your dietary needs. Keep reading for the simple trick that makes it extra juicy, and the creative coating options your whole family will love.
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❤️ Sandi’s Recipe Summary
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This gluten-free oven-fried chicken is baked to crispy perfection, yet it still tastes like the real thing. You’ll love the golden, crunchy coating, the juicy, tender chicken inside, and how easy it is to customize the crust with fun, pantry-friendly options like gluten-free panko, crushed tortilla chips, or even Cheez-Its.
The secret? Soaking the chicken in buttermilk. This simple step makes a huge difference because it tenderizes the meat, adds a subtle tangy flavor, and keeps the inside incredibly moist while the outside bakes up crisp. Whether you’re using boneless or bone-in cuts, this method works like magic.
If you’ve been missing that satisfying crunch of Gluten-Free Fried Chicken without the mess (or grease) of deep frying, this easy kid-friendly gluten-free chicken recipe is your new go-to. It’s a comfort food classic with a lighter twist—and yes, even picky eaters approve!
If you love easy dinner recipe ideas, check out my best Gluten-Free Chicken Dinner Recipes. These gluten free dinner recipes make busy weeknights so much easier! You may also love this Chicken Mexican Rice dinner!
Allergen Information:
I know many of my readers have multiple food sensitivities. This homemade baked crispy chicken is:
- gluten-free
- egg-free
- nut-free
- soy-free
- oat-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken – Bone-in stays juicier, but boneless cooks faster and works great for kids.
- Gluten-Free Flour Blend – You only need a little bit! Any blend works here since the crust gets its main crunch from the breadcrumbs.
- Gluten-Free Bread Crumbs or Panko – You can use store-bought, but making homemade gluten-free bread crumbs is very easy! Panko has bigger bits compared to bread crumbs. I find panko gets a bit crispier.
- Parmesan Cheese – Use grated and not shredded. Adds extra umami and richness. Use finely grated cheese so it mixes well into the coating.
- Buttermilk – Keeps the chicken moist and tender. If you’re dairy-free, you can substitute with unsweetened plant milk + lemon juice.
Delicious Coating Options:
There are a few coating options that work well with this gluten-free buttermilk oven chicken recipe.
- Gluten-free bread crumbs (see my recipe above!)
- Crushed tortilla chips
- Smash up these crispy Gluten-Free Cheez Its!
- Gluten free panko
- Crushed pork rinds (they even sell this at stores now!)
How to Make Gluten-Free Oven-Fried Chicken (Step-By-Step)
Note From The Kitchen: If you’ve struggled to get that classic fried chicken crisp in the oven, you’re not alone! One of my readers asked how to keep her baked chicken from turning out soggy. The trick is to quickly spray oil and use a rack to lift the chicken off the pan. These two steps really help to mimic that fried crunch. And remember, your coating doesn’t need to be perfect! Even a few crumbles of panko or crushed chips will still crisp up beautifully.
Step 1: Soak your raw chicken in buttermilk. You can make your own if you can’t find buttermilk in your store!
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Step 2: While the chicken is wet from the buttermilk, dip them in the crumb topping. Place each piece into a baking dish with a wire rack on the bottom. Using a wire rack in your roasting pan lifts the chicken and prevents sogginess as it bakes.
Step 3: Spray the chicken with a light oil. I use avocado oil in my oil mister. The fine droplets lightly coat the chicken, adding fried taste and crispiness.
Step 4: Bake at 350º F for 30-35 minutes. You will know your chicken is baked and ready when it has an internal temperature of 165º F. I use this digital meat thermometer to check the internal temperature.
🔑 Sandi says: The actual bake time will vary depending on the size and thickness of the chicken cuts you use, as well as whether you use bone-in or boneless chicken.
Are you ready to make this crispy gluten-free chicken without frying? Want to try your air fryer? You can also make this yummy Gluten-Free Air-Fried Chicken Cordon Bleu recipe!
Frequently Asked Questions:
Buttermilk is vital in making the chicken tender and juicy. It would be best to let it soak for at least one hour before baking. If the chicken isn’t completely covered with buttermilk, make sure to flip it halfway through.
Use a digital thermometer—your chicken is ready when it reaches 165º F. The juices should run clear, and the inside should be white, not pink.
Any! I love using a mix of drumsticks, thighs, and breasts—just adjust the baking time based on size.
Use any leftover chicken in my Gluten-Free Chicken Tetrazzini recipe.
Serve this gluten-free crispy baked chicken with these Cream Cheese Mashed Potatoes or these Air Fryer Rutabagas.
More Gluten Free Chicken Recipes:
- If your kids love stew, try this Gluten-Free Chicken Stew recipe.
- If you like to use your Instant Pot, this Instant Pot Tuscan Chicken Pasta makes a great dinner.
- Baked Buttermilk Chicken is another fun way to use buttermilk with chicken.
Love This Recipe?
💬 Did you make this gluten-free oven-fried chicken recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Buttermilk Oven Fried Chicken
Ingredients
Method
- Soak 6 pieces bone in chicken in 2 cups buttermilk for 30 minutes to one hour. This helps to soften and tenderize the chicken.
- Preheat the oven to 350º F.
- Add 1 1/2 cups gluten free panko breadcrumbs, 3 tablespoons gluten free flour, 1/2 teaspoon salt, 1 teaspoon dried thyme, 1/2 teaspoon garlic salt, 2 tablespoons parmesan cheese, and 1/8 teaspoon black pepper to a shallow big bowl and use a whisk to blend the ingredients.
- Remove a piece of chicken from the buttermilk and dip it into the breadcrumb mixture. Press the chicken down and flip it so all of the chicken is well coated. Place it in a roasting pan.
- Repeat with the rest of the chicken.
- Spray the chicken with a mist of light oil.
- Bake for 30 minutes, or until your chicken has an internal temperature of 165º F.
Nutrition
Notes
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
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This post was updated from an older August 2019 post with more information.
Another absolutely amazing recipe!!! I now always make my own breadcrumbs because it makes a huge difference. For me I cube the bread first that way I can also have some croutons for a salad. Your Facebook page has also been extremely helpful since I was diagnosed with Celiac. Thank You!!!!
I am so glad you enjoyed this chicken recipe, Linda. Thank you so much. I am so glad you found my FB page.
This recipe is so so good and easy to make. Thank you!
Thank you so much, Pam. I am really glad you loved the recipe!
The text talks about GF flour, but then it isn’t listed in the ingredients or referenced in the directions – is this because a step has been eliminated with the mentioned revision?
I am hoping to use this recipe soon, and would like to know if it is a mistake to skip the usual flour step that most (oven) fried recipes use to bind the coating to the food. Thanks!
Hi Lauren. Thank you so much! It needs 3 tablespoons of gluten free flour, any brand is fine. I fixed this in the recipe.
does the flour go in the bread crumb mixture?
Hi Rosemary, Yes, it gets mixed in to help coat the chicken better. I hope you are having a great holiday weekend.
Sandi, this sounds great but in addition to gluten, I can’t have dairy. I can use a parmesan cheese substitute, but would almond milk or other nondairy milk provide the same culinary benefit as buttermilk? Also…would this recipe work with skinless, bone-in chicken?
Hi Susan, I am sure a non-dairy milk will work fine. You can add a tiny bit of lemon juice to the non-dairy milk. Be sure to use a non-flavored one. I haven’t tried it with skinless chicken. If you do please let us know how it turns out.
When I spotted the pic of this chicken I thought it was my recipe of Potaoto Flake Chicken! My mom used to make it all the time and now I do too. You use potato flakes for the coating…yummy! (and not as $$$ as getting GF Panko!)
Another reader also suggested cereal. That’s another fave of ine too. I usually use slightly crushed Rice Krispies or Very crushed Cornflakes for my coating–don’t use Lucky Charms! LOL!
I love using fun things for coating. Have you tried using pork rinds? They also make things super crispy 🙂
You have to be careful if using Rice Krispies or corn flakes, many brands are not gluten free as the have malt in them for flavoring.
Agreed! I don’t list those because you are correct, they are not always safe.