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!
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
- 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
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
The best way to know if chicken is fully cooked is by checking the internal temperature and ensuring it has reached 165 degrees F.
This recipe can last up to 5 days in the fridge in an airtight container.
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.
Other Gluten-Free Chicken Recipes You Will Love
Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!
Gluten Free Fried Chicken
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.
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