We’ve all seen the big debate: whose chicken sandwich is better, Popeye’s or Chick Fil A? But for those of us who can’t have gluten, we just wish we could eat anyone’s fried chicken sandwich, am I right?! Heck, we can’t even eat the grilled chicken at KFC because it contains gluten. So I set out on a mission to make the perfect gluten free fried chicken that can be eaten on its own or put on a gluten free bun with some pickles and mayo and eaten as a sandwich.
This recipe is very simple, but it packs the most incredible flavors and texture. I credit some of the flavor to my sister who said she soaks her chicken in buttermilk and hot sauce for a few hours before breading it. I had to run with that idea, and it paid off! Whenever someone says they never would have guessed this recipe is gluten free and they go back for seconds, I know I’ve hit a home run, and my hubby said I knocked this one out of the park!
So let’s get to the recipe! First, you’ll need 1 pound of thinly sliced chicken breasts. I love the Perdue ones, but any kind is fine. If you can’t find thinly sliced, you can filet regular chicken breasts or use tenderloins. In a large glass mixing bowl, add 1 cup buttermilk and 1 teaspoon hot sauce and stir together. Add the chicken breasts and stir to coat. Cover the bowl with plastic wrap and place in the fridge for at least two hours. Think of it as a spa treatment for your chicken!
The breading is a mix of 1 ¼ cups Kentucky Kernel Gluten Free Seasoned Flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon salt, and ½ teaspoon black pepper. You’ll mix it all together and in a shallow dish and coat each chicken breast with the mixture one at a time. If you use gluten free all-purpose flour, you'll want to increase the salt to 1 tsp.
To fry the chicken, you’ll ned some canola oil and a deep skillet. Pour the oil into the skillet until there’s about ¼ inch of oil. Turn the heat to medium and let the oil warm up for 1 to 2 minutes before adding chicken. Cooking the chicken in batches will help it cook evenly. Add two chicken breasts to the skillet or 4 tenderloins at a time and cook for about 1 to 2 minutes on each side until golden brown. Remove from hot oil and place on a plate lined with paper towels to allow the grease to drain.
Serve with your favorite southern side dishes or place on a gluten free bun for a delectable fried chicken sandwich that is hands down better than Chick FIl A and Popeye’s!
Gluten Free Fried Chicken
- 1 pound thinly sliced chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 ¼ cups Kentucky Kernel Gluten Free Seasoned Flour if using all purpose flour, increase salt to 1 tsp
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- canola oil for frying
- Add buttermilk and hot sauce to a large glass mixing bowl and stir to combine
- Add chicken and stir to coat
- Cover bowl with plastic wrap and refrigerate for at least 2 hours
- Combine flour, paprika, garlic powder, onion powder, salt, and pepper to a shallow dish and stir to incorporate
- Add oil to deep skillet until there is about ¼ inch oil and turn heat to medium
- One at a time, coat the buttermilk-soaked chicken with the flour mixture on both sides
- Add chicken to hot oil and cook for about 1-2 minutes on each side until golden brown
- Remove from oil and place on plate lined with paper towels to allow the grease to drain
- Serve with your favorite side dishes or place on a gluten free bun with pickles and mayo!