EAT, entrees, savory, snacks
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Crispy Buttermilk Fried Chicken {Gluten Free}

One of the coolest developments in the Fenway neighborhood in recent years is the transformation of the park into a concert venue for a few select shows during the summer, and this summer is no exception. Billy Joel and Zac Brown took over the field for 3 incredible shows this past weekend, and the roommate and I got to enjoy a lovely evening of friends, food and music, all in our backyard.

If you’re familiar with Zac Brown Band, then you already know where the inspiration to make fried chicken came from, but along with the obvious, it just seemed like an appropriate summer meal.  Oh and we had attended a food festival earlier in the day that was serving up gluten-UNfriendly double fried Korean chicken wings that smelled like Heaven.

This was the inevitable. I embraced it.

Amazingly, I haven’t even tried fried chicken since going gluten free, which was 3 years ago last week. I’m not sure why but probably reasons including but not limited to:

1) The mess of butchering a chicken.Gluten Free Fried Chicken 1Gluten Free Fried Chicken 2

2) The fear that it would be a soggy, starchy mess and I was feeding it to guests.Gluten Free Fried Chicken 3Gluten Free Fried Chicken 4Gluten Free Fried Chicken 5

3) And my ever expanding waistline when I partake in too many things cooked in oil at 350 degrees. Gluten Free Fried Chicken 6Gluten Free Fried Chicken 7Gluten Free Fried Chicken 8

I threw that all out the window and embraced deliciousness.

I’m sorry that I don’t have pictures of the actual deconstruction of the chicken, but you can read some suggestions here, or simply buy an already sectioned bird. I used 1 5lb bird plus another 5 pack of drumsticks and it was more than enough for 4-6 people.

The result was perfect. I rarely make something on the first try where I wouldn’t change a thing… but I wouldn’t change a thing.  Try it! And let me know if there’s anything you would change.

Gluten Free Fried Chicken 8Gluten Free Fried Chicken 10



  • 6lbs Chicken Sections
  • 3-4 Cups Buttermilk, enough to cover your chicken in a bowl
  • 2 Cups White Rice Flour
  • 1 Cup Tapioca Starch
  • 1/8 Cup Potato Flour
  • 1/8 Cup Potato Starch
  • 1 Tbs Ultratec 8 Tapioca Starch (Optional: adds elasticity to coating)
  • 1 tsp Xanthan Gum
  • 1 Tbs Cayenne Pepper
  • 5 Tbs Salt
  • 1 Tbs Garlic Powder


  1. Dissolve 4 Tbs Salt in 4 Cups warm water and place your chicken pieces to soak, at least 30 minutes but up to 2 hours.
  2. Drain salt water soak from chicken, and without rinsing, pour buttermilk over the chicken until fully submerged. Soak at least 2 hours, or overnight.
  3. Combine all remaining dry ingredients, which will be your coating. Blend thoroughly and divide between two gallon ziploc bags.
  4. Place your buttermilk soaked chicken between the two bags, seal, and shake until everything is fully coated. Allow these to sit for a minimum of 5 minutes, which is a great time to heat your oil.
  5. Heat 4-6 cups of oil to 350 degrees. Be sure it’s up to temp before placing in the chicken for frying to ensure a crisp crust is developed. I used an electric skillet with temperature control – if you’re frying on the stovetop, be sure to use a thermometer to check the oil temp and avoid scorching the crust before the meat is cooked thru.
  6. Slowly and gently place chicken into the oil. Fry 4-6 minutes each side.
  7. Remove chicken and cool on paper towels. I typically check one of the meatier pieces to ensure that the temp is a minimum of 160 degrees internally (they’ll continue cooking for about 5 minutes out of the oil). If they are not, but the crust is golden brown, put them in a 400 degree oven to finish them off.
  8. Enjoy. Fried chicken is delicious.


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