Stop the press because you are about to see the best crispy gluten fried chicken recipe ever. One bite into this crispy, juicy gluten free fried chicken and you will be hooked!
When the owner, Ari, of Proposition Chicken in San Francisco told me he was going to share his exclusive gluten free fried chicken recipe with us, I thought about how incredible this was. How often do you feel safe eating fried chicken at a restaurant? It is one of those things I truly miss.
What foods do you miss most after going gluten free?
I miss those crusty breads and comfort foods like fried chicken. Comfort foods like these rarely happen in the gluten free realm, or if they do, they are rarely any good. (Looking at this photo of gluten free fried chicken is really making me hungry!) This recipe for fried chicken will bring back those memories of real crispy fried chicken. The kind your grandma made!
Well, now our family can get its gluten free fried chicken fix at Proposition Chicken. As I mentioned in my interview with Proposition Chicken, they have a dedicated gluten free fryer to prevent cross contamination. (They take a lot of other steps to keep things safe that you can read about in the interview link above.)
This super easy gluten free fried chicken recipe makes chicken moist and flavorful.
We hope you enjoy this recipe and can get to Proposition Chicken to try their chicken dishes out. The owner is cool, and even better, this restaurant “gets” gluten free. I feel safe going here to eat their crispy fried chicken.
If you love chicken recipes, give these two kid-friendly chicken dinner ideas a try! Gluten Free Asian Chicken Legs and this easy one-pan Blackberry Tarragon Baked Chicken and Rice.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
- Tapioca flour. This fries up to make the crispiest skin.
- Large cast iron skillet. My favorite skillet for frying.
Easy Cooking Tip: Our grill has a burner attached. I use this to make my fried chicken. I hate when hot oil splatters all over my kitchen, and that hot oil smell permeates EVERYWHERE! Avoid all of this if you can and cook this outside.
How to make gluten free fried chicken:
Easy gluten free fried chicken recipe.
- 8-10 pieces Chicken of your choice
- 1 cup buttermilk
- 1/4 teaspoon cayenne pepper
- 1/4 tablespoon red wine vinegar
- dash of salt and pepper
- 1 cup tapioca flour
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Put all ingredients (except chicken) into a container and whisk until fluffy.
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In a large dish, pour marinade over butchered chicken.
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Move chicken around to make sure it is all covered in marinade.
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Cover.
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Refrigerate for 12 hours.
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Drain marinaded chicken in a large strainer.
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Place chicken in the tapioca flour and move it around to cover the whole piece of chicken.
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Let rest 2-3 minutes on a baking pan.
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Gently heat oil in a Pre-Seasoned Cast Iron Skillet
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Fry chicken until it has an internal temperature of 160 degrees, about 18 minutes depending on the piece of chicken.
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Season with salt and pepper.
More Yummy Recipes to Try!
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- Zucchini Ricotta Stuffed Meatballs
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- BBQ Brisket Tostadas with Hatch Chile Cheddar Sauce
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- Grilled Chicken Salad with Citrus Vinaigrette
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- Asian Marinaded Chicken Legs
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- Jambalaya Stuffed Baked Potatoes
If you love easy to make fried foods, give this crispy Gluten Free Pork Schnitzel a try!
Sandi, I wish I could grab a piece of that chicken and have it for dinner!! It looks perfect, and utterly delicious! 😉
Thank you Lisa. I never thought to soak chicken in buttermilk. I am hoping to get up to San Francisco soon to try this place out. I appreciate your comment 🙂
I just tried this recipe using chicken tenders. What a treat! I was so surprised at the great tasting crispy coating, and imy tenders looked so pretty, just like your picture. Thanks for sharing!
Hi Paula, I am so excited you liked this recipe!! You made my day, thank you for taking the time to write in. I am sure other readers will be excited to try this recipe out.
How deep should the oil be in the pan? Is there a way to oven fry this chicken so it’s crispy but healthier and easier?
Hi Su, I would say the oil should be deep enough to cover half the chicken. That way when you flip it, the other side cooks perfectly.
Hi,
I was curious if I could make this with regular gluten free flour instead of Tapioca flour?
Thank you!
Charlotte
Hi Charlotte, I would try arrowroot starch if you can’t have tapioca. I would assume you can use gluten free flour, but you want to make sure it doesn’t have xanthan gum in the mix. Take care and let me know how it turns out 🙂