Are you dreaming of biting into some gluten-free oven-fried chicken today? I have an amazing recipe for you to try. I can’t keep it a secret! This juicy chicken is so flavorful and incredibly simple to make. I share some fun coating ideas to vary the flavors!

A close up of the oven fried chicken in the baking pan.

Do you struggle with wanting to eat healthily but also indulge in great-tasting food that you are accustomed to? I hear you!! At Fearless Dining Home, we are the same way.

My family wants to be healthier, but they don’t want to give up comfort food like gluten free fried chicken! Thankfully, I have developed a fantastic recipe that allows us to have the best of both worlds. 

The secret to perfectly making this crispy oven-fried chicken is soaking them in buttermilk. You won’t believe how delectable every taste of this finger-licking, good moist chicken is.

Why I love this gluten free oven fried chicken for dinner:

  1. Not only is this recipe easy to make, but it is also crisp on the outside, like fried chicken, and it is much healthier because it is baked.
  2. My whole family loves this gluten-free oven-fried, baked fried chicken recipe! Even my picky eater!
  3. This recipe is simple to make, and you have many options to vary this recipe too!
  4. You can use any chicken parts to make this recipe. You can also use bone-in or boneless chicken.

If you love easy dinner recipe ideas, check out my best Gluten Free Chicken Recipes. These gluten free dinner recipes make busy weeknights so much easier!

Photos of the oven chicken ingredients.

Ingredient Notes:

  • Chicken – This recipe works with both bone-in and boneless chicken parts. I prefer bone-in because they stay juicier.
  • Gluten-Free Flour Blend – Any brand will work for this recipe, as you only need a little.
  • Bread Crumbs or Panko – You can use store-bought, but making homemade gluten-free bread crumbs is very easy!
  • Parmesan Cheese – Use grated and not shredded.
  • Buttermilk – This helps the chicken stay super juicy. If you can’t find it, I include a simple recipe to make your own below.

Fun ways to vary the coating!

There are a few choices of coatings 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 Gluten-Free Cheez Its!
  • Gluten free panko
  • Crushed pork rinds (they even sell this at stores now!)

Step-By-Step Photos and Directions:

A photo of the chicken soaking in buttermilk.

Step 1: Soak your raw chicken in buttermilk. You can make your own if you can’t find buttermilk in your store!

How To Make Homemade Buttermilk:

You can always buy buttermilk at the market, but it’s EASY to make yourself. All you need to do is mix milk and lemon juice!

Let them sit in a bowl together for 10-15 minutes; then, you will end up with buttermilk. How simple is that?

Bread crumb coated chicken ready to bake.

Step 2: Dip your chicken pieces from the buttermilk into the crumb topping. Place in a baking dish. My roasting pan has a wire rack, which keeps the chicken a little higher, so it doesn’t get soggy sitting in chicken grease.

Step 3: Spray the chicken with light oil. I used avocado oil in my oil mister. The fine droplets lightly coat the chicken, adding to the fried taste and crispiness.

Baked chicken in the pan.

Step 4: Bake your chicken 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 as shown with a digital meat thermometer.

NOTE: The actual bake time will vary depending on how large and thick the chicken cuts you use are and whether you use bone-in or boneless chicken.

Are you ready to make this gluten free oven fried chicken recipe? Want to try your air fryer? You can also make this yummy Gluten Free Air Fried Chicken Cordon Bleu recipe!

Frequently Asked Questions:

How long do I need to soak the chicken?

Buttermilk plays a vital role in making the chicken super tender and juicy. Letting it soak for at least one hour before baking would be best. If the chicken isn’t completely covered with buttermilk, make sure to flip it halfway through. 

How do you know when the chicken is finished baking?

There are several ways to know if the oven-fried chicken is done. First of all, check the juices in the chicken. You want them to run clear and not be bloody or brown. The temperature of the chicken should be at least 165º F.

You don’t want to cook it until the internal temperature increases because it will become somewhat dry. The chicken should be able to come apart easily, too. Typically, it will also be white in the center. 

What cut of chicken do I need to use?

This oven-baked fried chicken recipe is incredible because you can use several cuts of chicken. Breasts, thighs, and legs are my go-to choices. Each one is slightly different, but they all provide an excellent result. You can mix and match whatever combination you like best because they are all good.

Use any leftover chicken in my Gluten Free Chicken Tetrazzini recipe :-).

A piece of oven fried chicken on a pale green colored plate.

Serve with this Instant Pot Corn on the Cob or these Air Fryer Rutabagas.

More Gluten Free Chicken Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten Free Buttermilk Oven Fried Chicken

Sandi Gaertner
A crispy healthier chicken dinner recipe. This Gluten Free Buttermilk Oven Fried Chicken is crispy on the outside and juicy on the inside.
4.84 from 6 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes
Course Gluten Free Dinner Recipes, Meal Recipes
Cuisine American
Servings 6
Calories 218 kcal


  • 6 pieces chicken
  • 2 cups buttermilk
  • 1 ½ cups gluten free panko breadcrumbs
  • 3 tablespoons gluten free flour any brand
  • ½ teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic salt
  • 2 tablespoons parmesan cheese
  • teaspoon black pepper


  • Soak your chicken in the buttermilk for 30 minutes to one hour.
  • Preheat the oven to 350º F.
  • Add the gluten free breadcrumbs and spices 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 breadcrumbs. Press the chicken down and flip it so all of the chicken is 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 165F degrees.


1. You can use chicken with or without bones. I used bone-in chicken.
2. Baking time will vary depending on the size of your chicken and whether you use bone-in or boneless chicken!
3. You can use rice crumbs (Trader Joe’s), gluten free breadcrumbs, or gluten free panko.
4. This chicken will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 218kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 3gCholesterol: 23mgSodium: 665mgPotassium: 108mgFiber: 1gSugar: 4gVitamin A: 145IUCalcium: 115mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition 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.

This post was updated from an older August 2019 post with more information.

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Recipe Rating


  1. 5 stars
    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!!!!

  2. 4 stars
    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!

  3. 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?

    1. 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.

  4. 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!

    1. 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.

  5. So many good tips in this recipe. Never thought of using crushed tortilla chips or spraying with an oil mister. Or cooking on the rack. Thank you! Sometimes when I’m short of bread crumbs I’ll crush up some leftover cereal as long as it’s not too sweet – works great too! Thanks for a great recipe and instructions. Even how to make your own buttermilk!!!