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    Allianna's Kitchen » Recipes » Chicken

    Published: Mar 28, 2024 · Modified: May 17, 2025 by Allianna Moximchalk · This post may contain affiliate links · Leave a Comment

    Crispy Gluten Free Fried Chicken Recipe

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    This Perfectly Crispy Gluten Free Fried Chicken Recipe is like nothing else. This homemade breading is beyond amazing. The crispy golden brown breading combined with the tender chicken breast is to die for! The best part of this recipe is that it does not require deep frying, you can pan sear it and cook it on the stove. This gluten free dinner is something both you and your kids will love.  My Gluten Free Fried Chicken with the crispy coating is the real deal and will become a part of your weekly meal rotation!

    Close up picture of crispy chicken on a white scalloped plate.

    If you are like me and have been gluten free for some time now, you know how hard it can be to find a good gluten free breading that is not loaded with processed ingredients. A lot of gluten free bread crumbs have things like seed oils and corn in them which can be problematic for people who have sensitive bodies like myself. I know people with food sensitivities are far more likely to multiple sensitivities. Luckily on my website I have multiple ways to make breaded chicken. This recipe has coconut in it. If you are in need of a Gluten Free Breaded Chicken recipe without coconut, check out my Keto Chicken Tenders. I also have a Crispy Crack AIP Chicken and Gluten-Free Chicken Piccata on my website too! If you are looking for other easy dinners aside from chicken, check out my Blackened Pork Chop recipe.

    Why I Love This Recipe

    • This recipe is super easy to follow and make!
    • This recipe is both kid and adult friendly.
    • My Gluten Free Fried Chicken recipe is also dairy free, soy free, nut free, grain free, paleo and Whole30 friendly.
    • You can pair this dish with just about anything. I love making it with my Crockpot Gluten Free Mac and Cheese, Ninja Air Fryer Potato Wedges, and Honey Sriracha Brussel Sprouts. 
    • This Gluten-Free Dinner Recipe has become a staple in our home! We make it at least once a week. 
    • ​While this recipe has a healthier twist to it, it tastes like your traditional fried chicken recipe. 
    • You can use this recipe with both chicken breasts or chicken thighs! If you like your chicken juicer, I suggest using the thighs.
    • This recipe is also a great dairy-free option for those of you that are dairy free like myself! 

    Ingredients

    Recipe ingredients laid out in glass bowls on the counter top.
    • Chicken-You can use chicken breasts of chicken thighs for this recipe. If you like your chicken juicier, I suggest using the thighs over the breast meat. The breast meat is leaner. I like to get all of our protein from Butcher Box. If you use my Butcher Box link, you can save $50 on your first order!
    • Garlic powder, black pepper, and sea salt to taste. 
    • Eggs-This helps get the breading to stick.
    • Avocado oil-Instead of your traditional deep frying peanut oil, vegetable oil or canola oil, I prefer avocado oil. It is a lot better for you and no one will even be able to tell the difference. I have actually feel a lot better when using avocado oil vs. seed oils. If I eat seed oils, my face gets puffy and I feel inflamed. It also has a high smoke point which means it is a better oil for frying.
    • Cassava flour–This is part of the breading. This is one of my go to’s for gluten free cooking. I personally think it is the closest to wheat flour as it has a stretchy like texture when it is wet. I prefer this over a gluten-free flour blend. I only use the Otto’s Brand and I get this from Thrive Market. 
    • Siete tortilla chips-I like the ones in the green bag or blue bag. I get all of my Siete favorites form Thrive Market. Thrive Market is my one stop shop for all of my favorites. They carry all of my favorite brands at a fraction of the price. If you use my link to join, you can save $40 on your first order!

    See the recipe card below for a full list of ingredients and measurements.

    Recipe Variations and Substitutions

    • Ghee-You can also substitute for butter if you are not dairy free.
    • Siete chips-While the Siete chips are my favorite, you can also use corn chips for this recipe.
    • Eggs-You an also create a buttermilk mixture that is part egg, part buttermilk if you are used to making fried chicken with buttermilk. You can also use coconut milk and part egg if you like the buttermilk idea without actual buttermilk.

    This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

    How To Make The Best Gluten Free Fried Chicken

    Crispy Gluten Free Fried Chicken 9
    Step #1: Preheat the oven to 400 degrees F. Pat dry the chicken. If you are using thighs, trim the thighs. If you are using breasts, I like to butterfly (cut my breasts so they are thinner.) Set the chicken aside. Now, place the tortilla chips in a zip block bag and roll a rolling pin over them to break them up. Now add the tortilla flour to 1/4 cup of the cassava flour. Mix the remaining cassava flour in a bowl with the salt and garlic powder.
    Crispy Gluten Free Fried Chicken 8
    Step #2: Now whisk together the eggs.
    Crispy Gluten Free Fried Chicken 7
    Step #3: Combined the Siete chips mixture with half of the cassava flour in a bowl, then mix the rest of the cassava flour with the spices in another bowl. Set the 3 bowls aside with the egg mixture as well and a baking sheet right next to it to hold the chicken.
    Crispy Gluten Free Fried Chicken 6
    Step #4: Dip each piece of chicken in the cassava flour mixture, then dip it in the egg mixture, then dip it in the Siete chips mixture. Once you have dipped in all 3 mixtures, add the chicken to the sheet pan.
    Crispy Gluten Free Fried Chicken 4
    Step #5: Add the ghee to a frying pan on medium-high heat. Add each piece of chicken to the pan for 4 minutes, then flip the chicken and pan sear for another 4 minutes on the back. Do this until you pan sear all of the chicken. Once the chicken is pan seared, add it to a sheet pan.
    Crispy Gluten Free Fried Chicken 5 1
    Step #6: Once all of the chicken is pan seared, toss the sheet pan in the oven for an additional 7 minutes or until the chicken reaches an internal temperature of 165 degrees F.

    Expert Tips

    • Tip #1: As the chicken cooks, add paper towels to a sheet pan to absorb any excess oil. This will keep the chicken lasting longer and crispy. 
    • Tip #2: The best way to tell of the chicken is done is to stick a meat thermometer in a piece of chicken to ensure it reaches an internal temperature of 165 degrees F. 
    • Tip #3: For best results, your pieces of chicken should be even and the same size. If the size varies too much, the pieces will not cook evenly. 

    Recipe FAQs

    How do I know if my chicken is done?

    The best way to know if chicken is fully cooked is by checking the internal temperature and ensuring it has reached 165 degrees F.

    How long does this recipe last?

    This recipe can last up to 5 days in the fridge in an airtight container. 

    How do I make sure that the chicken has a crunchy coating of breading on top?

    It is important that the breading has a single layer of breading. If you try to coat it on too thick, it will fall off in the pan. 

    Overhead shot of gluten free chicken on a white scalloped plate and a bowl of ketchup.

    Other Gluten-Free Chicken Recipes You Will Love

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      Keto Chicken Tenders
    • cooked chicken thighs on a sheet pan
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    • Crispy Air Fried AIP Chicken Thighs 4
      Crispy Garlic AIP Chicken Thighs
    • buffalo chicken meatballs stacked on top of each other with whole30 ranch and parsley
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    Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!

    Check out my free guide.
    Close up picture of crispy chicken on a white scalloped plate.

    Gluten Free Fried Chicken

    Course Dinner, Meals
    Cuisine American
    Diet Gluten Free
    Prep Time 14 minutes minutes
    Cook Time 16 minutes minutes
    Total Time 30 minutes minutes
    Servings 3 people
    Author Allianna Moximchalk
    686kcal
    Cost $15
    Print Recipe Pin Recipe

    Equipment

    • Pan
    • tongs
    • Sheet pan

    Ingredients

    • 5 ounces Siete chips I like the ones in the green or blue bag. I get mine from Thrive Market. If you use my link you can save $40 on your first order.
    • 1/3 cup Ghee or butter
    • 1 pound chicken Breast or thighs work. I get all of our chicken from Butcher Box.
    • 1/2 cup Cassava flour Split into two bowls with 1/4 cup in each cup. Do not try using another flour. I get all of my cassava flour from Thrive Market. Use my link and save $40.
    • 2 Eggs
    • 1 tsp Garlic powder
    • 1/4 tsp Sea salt

    Instructions

    • Preheat the oven to 400 degrees F. Pat dry the chicken. If you are using thighs, trim the thighs. If you are using breasts, I like to butterfly (cut my breasts so they are thinner.) Set the chicken aside.
    • Place the tortilla chips in a zip block bag and roll a rolling pin over them to break them up. Now add the tortilla flour to 1/4 cup of the cassava flour. Mix the remaining cassava flour in a bowl with the salt and garlic powder.
    • Now, whisk together an egg.
    • Grab a sheet pan and set the bowls out of the cassava tortilla mixture, eggs and cassava flour.
    • Dip the chicken into the cassava mixture first, then the egg mixture, then in the tortilla chip mixture. Be sure to make sure the whole piece of chicken is covered. Set the piece aside on the baking sheet. Reheat each step until all of the bread is dipped.
    • Now, add the ghee into the frying pan on medium high heat. Once the ghee is melted add the chicken to the pan for 4 minutes. Then, flip the chicken and cook for an additional 4 minutes.
    • Once each piece is done, put the chicken on a new sheet tray. Once you cook every piece of chicken, place the chicken in the oven for 7 minutes or until the chicken reaches an internal temperature of 165 degrees F.

    Notes

    Servings: This recipe yields approximately 2-3 servings. 
    Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
    Storage: You can store this recipe in the fridge for up to 5 days.
    Alternatives: If you are not dairy free, you can use butter. You can also use any corn chips if you do not have Siete chips. Just note, Siete are my favorite 🙂 
    Moist, juicy and tender Gluten Free Fried Chicken.
    Serving: 2pieces of chicken | Calories: 686kcal | Carbohydrates: 49g | Protein: 40g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 257mg | Sodium: 568mg | Potassium: 702mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 3mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free & Dairy Free Chicken Recipes

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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