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gluten-free buttermilk chicken in a rattan basket next to coleslaw

Gluten-Free Buttermilk Fried Chicken

by Sandra - Fun Without Gluten
Tender chicken pieces brined in buttermilk, coated in gluten-free breadcrumbs and spices create this sensational finger-licking chicken fried to crispy perfection.
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Prep Time 30 mins
Cook Time 10 mins
Resting Time 6 hrs
Total Time 6 hrs 40 mins
Course Kids' Meals, Main Course, Picnic
Cuisine American
Servings 12 chicken pieces


  • Deep-frying pan


Buttermilk Brine

  • 500 ml buttermilk
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp dried rosemary
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried sage

Chicken Crumbing Mixture

  • 500 g cornflour Known as cornflour in the UK and corn or maize starch in the USA
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp white pepper

For Deep-Frying

  • 1 litre sunflower oil


Buttermilk Brine

  • Mix the buttermilk with all the brine's seasoning and spices.
  • Add the chicken pieces to the buttermilk brine and refrigerate for 6 hours.

Chicken Crumbing Preparation

  • In a medium bowl, mix the cornflour with all the crumbing mixture's seasoning and spices. Set aside.
  • In another medium bowl, add the gluten-free breadcrumbs. Set aside.

Crumbing the Chicken

  • Bring the chicken in the buttermilk brine out from the refrigerator.
  • Crumbing one chicken piece at a time, remove it from the buttermilk brine, allowing the excess brine to drip off.
  • Dip the chicken piece into the crumbing mixture. Shake off the excess mixture.
  • Return the chicken piece back to the buttermilk mixture for an extra dip.
  • Finally, dip the chicken piece in the gluten-free breadcrumbs.
  • Place the completed crumbed chicken piece on a large clean plate or tray, while continuing with the remaining chicken. At this stage, they can be chilled to be fried nearer meal time.

Deep-frying the Chicken

  • Preheat the oil to 170°C/325°F in a deep-frying pan. Use a thermometer to check the temperature or fry a small piece of bread. The oil is ready if it fries golden in 30 seconds.
  • Fry 3 to 4 pieces of chicken at one time to avoid over-crowding the pan, or the oil temperature will lower and cook the chicken unevenly.
  • Once the chicken has reached a golden, crisp exterior, remove and drain on the wire mesh tray while continuing to cook the rest of the chicken. Frying times vary. Allow 5 minutes for breasts; 8 minutes for wings; 10 minutes for drumsticks or thighs.


  • Sprinkle the cooked chicken pieces with extra salt and pepper. Do this straight away. The seasoning adheres better to the crispy, warm crust.
  • Serve warm or cold with fresh sage leaves, lemon pieces.


  • Keeps for 3 days chilled
  • Suitable to freeze uncooked after crumbing each chicken pieces
TIP: Serve with mashed potatoes or potato salad, coleslaw and gravy.
Keyword gliten-free picnic food, gluten-free fried chicken, gluten-free kids' meals
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