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I grew up thinking chicken-fried steak was a Southern rite of passage. The crispy golden crust, the rich gravy, and that perfect crunch—it was everything comfort food should be.
But the first time I tried to make a gluten-free version? A disaster. The coating slid right off, the crust was sad and soggy, and the whole thing felt like a betrayal of my childhood memories.
But I wasn’t about to let flour (or the lack of it) win. After rounds of testing (and some questionable kitchen experiments), I finally cracked the code! This gluten-free chicken-fried chicken is so good, you’d never guess it’s missing traditional flour.
It’s crispy, juicy, and packed with flavor—all the Southern charm without the gluten.
So, whether you’re avoiding gluten or just looking for a ridiculously good fried chicken recipe, this one’s for you. Grab your apron, and let’s make some magic happen.
Serving Suggestions & Variations
🍽 Serving Ideas:
- Smother it in gravy and serve with mashed potatoes and green beans for a classic Southern meal.
- Pair with a fresh salad and gluten-free cornbread for a lighter option.
🔄 Substitutions & Variations:
- Dairy-Free? Use almond or oat milk and vegan butter.
- Spicier? Add cayenne to the flour mix and extra hot sauce to the buttermilk.
- Air Fryer Version? Spray the breaded chicken with oil and air fry at 375°F for 12-15 minutes, flipping halfway.
Crispy Southern Chicken-Fried Chicken (Gluten-Free!)
Step 1: Prep the Chicken
- Slice the chicken breasts in half lengthwise to make four thinner cutlets.
- Place the chicken pieces between two sheets of plastic wrap and pound them to about ½-inch thickness. This ensures even cooking and maximum crispiness.
- In a large bowl, mix buttermilk, hot sauce, salt, and pepper. Add the chicken, cover, and refrigerate for at least 30 minutes (or up to overnight for extra tenderness).
Step 2: Make the Breading Station
- In a shallow dish, mix gluten-free flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- In a second dish, whisk eggs with water.
- In a third dish, place gluten-free panko crumbs.
Step 3: Bread the Chicken
- Remove chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing it in to coat well.
- Dip into the egg wash, coating completely.
- Finally, press into the gluten-free panko crumbs for that perfect crunch.
Step 4: Fry the Chicken
- Heat about ½ inch of oil in a heavy skillet over medium-high heat. It’s ready when a drop of water sizzles instantly.
- Fry the chicken in batches, about 3-4 minutes per side, until golden brown and crispy. Internal temperature should reach 165°F.
- Transfer to a wire rack (not a paper towel, or it’ll get soggy!) and let it rest while you make the gravy.
Step 5: Make the Gravy
- In a saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook for about a minute until golden.
- Slowly whisk in milk, stirring constantly to prevent lumps.
- Simmer until thickened, about 3-4 minutes. Season with salt and pepper.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk (or dairy-free buttermilk alternative)
- 1 teaspoon hot sauce (optional, but highly recommended)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Breading:
- 1 cup gluten-free all-purpose flour
- ½ cup gluten-free cornstarch (or arrowroot starch)
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Frying:
- 2 large eggs
- 2 tablespoons water
- 1½ cups gluten-free panko crumbs
- Neutral oil for frying (avocado, peanut, or vegetable oil)
For the Gravy (Optional but Highly Recommended!):
- 2 tablespoons butter (or dairy-free alternative)
- 2 tablespoons gluten-free flour
- 1½ cups whole milk (or unsweetened dairy-free milk)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1: Prep the Chicken
- Slice the chicken breasts in half lengthwise to make four thinner cutlets.
- Place the chicken pieces between two sheets of plastic wrap and pound them to about ½-inch thickness. This ensures even cooking and maximum crispiness.
- In a large bowl, mix buttermilk, hot sauce, salt, and pepper. Add the chicken, cover, and refrigerate for at least 30 minutes (or up to overnight for extra tenderness).
Step 2: Make the Breading Station
- In a shallow dish, mix gluten-free flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- In a second dish, whisk eggs with water.
- In a third dish, place gluten-free panko crumbs.
Step 3: Bread the Chicken
- Remove chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing it in to coat well.
- Dip into the egg wash, coating completely.
- Finally, press into the gluten-free panko crumbs for that perfect crunch.
Step 4: Fry the Chicken
- Heat about ½ inch of oil in a heavy skillet over medium-high heat. It’s ready when a drop of water sizzles instantly.
- Fry the chicken in batches, about 3-4 minutes per side, until golden brown and crispy. Internal temperature should reach 165°F.
- Transfer to a wire rack (not a paper towel, or it’ll get soggy!) and let it rest while you make the gravy.
Step 5: Make the Gravy
- In a saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook for about a minute until golden.
- Slowly whisk in milk, stirring constantly to prevent lumps.
- Simmer until thickened, about 3-4 minutes. Season with salt and pepper.
Notes
For best results, marinate the chicken for at least 30 minutes. Don’t skip the panko—it makes all the difference!
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cutlet
- Calories: ~480
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg
