Are you dreaming of biting into some gluten free oven fried chicken today? Have I got 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.
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Do you feel the struggle of wanting to eat healthily but also want to indulge in great-tasting food that you are accustomed to? I hear you!! At the Fearless Dining home, we are the exact 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 an amazing recipe that allows us to have the best of both worlds.
The secret to making this crispy oven-fried chicken perfectly is soaking them in buttermilk. You won’t believe how delectable every taste of this finger-licking good moist chicken is.
Take a peek at my guide Gluten Free Pantry Essentials And Equipment Recommendations, to help you along the way. After you get used to eating, cooking, and baking gluten free, you will be an old pro!
Why Make This Recipe:
- Not only is this recipe really easy to make, but it is also crisp on the outside, like fried chicken, and it is so much healthier because it is baked.
- My whole family loves this gluten free oven fried, baked fried chicken recipe! Even my picky eater!
- This recipe is simple to make, and you have many options to vary this recipe too!
- 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!
Ingredient Notes:
This is my top pick for gluten free panko because it has good flavor, crisp, and the canister keeps it fresh so it lasts longer.
- 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 it is very easy to make your own gluten free bread crumbs!
- 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.
Recipe Step-By-Step Directions:
Step 1: Soak your raw chicken in buttermilk. If you can't find buttermilk in your store, you can make your own!
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 together!
Let them sit in a bowl together for 10-15 minutes; then, you will end up with buttermilk. How simple is that?
Step 2: Take your chicken pieces out of the buttermilk and dip them 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 and add to the fried taste and crispiness.
This is a handy meat thermometer for measuring the internal temperature of meats. It has a handy guide and it has backlight in case you are grilling in the dark.
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.
NOTE: The actual bake time will vary depending on how large and thick the cuts of chicken you use are, and it depends if 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 make this yummy Gluten Free Air Fried Chicken Cordon Bleu recipe too!
Expert Tips and Recipe FAQ:
There are a few choices that work well with this gluten free buttermilk oven chicken recipe. These are great options: gluten free bread crumbs, crushed tortilla chips, and gluten free panko.
Buttermilk plays a vital role in making the chicken super tender and juicy. It would be best to let it soak for at least one whole hour before baking. If the chicken isn’t completely covered with buttermilk, make sure to flip it halfway through.
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 be white in the center as well.
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 a little bit 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 :-).
More gluten free chicken:
- These Air Fried Chicken Drumsticks are a big hit and they make a quick and easy dinner.
- If your kids love pasta, this recipe for Gluten Free Chicken Parmesan With Pasta will be popular.
- If you like to use your Instant Pot, this Instant Pot Tuscan Chicken Pasta makes a great dinner.
- This easy Slow Cooker Lemon Chicken is full of flavor.
- Baked Buttermilk Chicken is another fun way to use buttermilk with chicken.
This post was updated from an older August 2019 post with more information.
📖 Recipe
Gluten Free Buttermilk Oven Fried Chicken
Ingredients
- 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
- ⅛ teaspoon black pepper
Instructions
- 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.
Notes
SPECIAL NOTE
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.
Nutrition
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.
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Linda Lance
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!!!!
Sandi Gaertner
I am so glad you enjoyed this chicken recipe, Linda. Thank you so much. I am so glad you found my FB page.
Pam
This recipe is so so good and easy to make. Thank you!
Sandi Gaertner
Thank you so much, Pam. I am really glad you loved the recipe!
Lauren
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!
Sandi Gaertner
Hi Lauren. Thank you so much! It needs 3 tablespoons of gluten free flour, any brand is fine. I fixed this in the recipe.
Susan moss
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?
Sandi Gaertner
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.
TerriO
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!
Sandi Gaertner
I love using fun things for coating. Have you tried using pork rinds? They also make things super crispy 🙂
Ken
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.
Sandi Gaertner
Agreed! I don't list those because you are correct, they are not always safe.
Jenni
I love the combination of spices and Parmesan you're using for this chicken! Sounds fantastic!
Sandi Gaertner
Wow, thank you so much Jenni 🙂
Beth
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!!!
Sandi Gaertner
Crushed tortilla chips are my kids' favorite lately. Glad to help!