The Secret to Perfect Gluten-Free Fried Chicken
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Extra crispy, perfectly golden, and dangerously addictive. The secret ingredient will change the way you fry chicken forever.
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Crispier Than the Original
When you are diagnosed with celiac disease, fried chicken is often the first thing you miss.
But here is a beautiful secret: Gluten-free fried chicken is actually CRISPIER than regular fried chicken.
Because gluten-free flours lack the elastic protein bonds of wheat, they don't get soggy and heavy when fried. Instead, they shatter. They flake. They crunch in the most beautiful way.
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The Secret Ingredient: Cornstarch
If you just use a GF flour blend, the crust will be okay, but a little dense.
If you swap out 1/3 of the flour for pure cornstarch, you get magic.
Cornstarch fries up incredibly light and crispy, giving you those coveted craggy, crunchy bits that stick to the chicken.
*Note: Always use high-heat oil like Canola, Vegetable, or Peanut oil. Olive oil will burn!*
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The Recipe
*Prep time: 1 hr 15 mins (marinating) | Cook time: 20 mins*
Ingredients
The Marinade:
The Breading:
Instructions
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Frying Safely
Remember, if you live in a shared household, you cannot fry GF food in oil that was previously used to fry regular wheat food. The oil is contaminated. Always use fresh oil or oil designated strictly for GF frying!
Wondering if that bottle of spices or hot sauce is truly safe? Check Gluten ensures your ingredients are celiac-safe before you ever turn on the stove.
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About the Author
Sarah Mitchell
Lead Content Writer & Nutritionist, B.S. Nutrition Science
Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience. All health content is medically reviewed by our advisory team.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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