Gluten free buttermilk fried chicken

So there’s been a lot of salads on my blog over the last few weeks so here’s something a little less angelic and completely delicious. Sometimes it’s allowed to eat some less than healthy foods, everything in moderation right? Fried chicken is something that I haven’t had since I was diagnosed coeliac. It’s one of my husband James favourite takeaway foods (many an evening in the pub has ended with us waiting in Maxin chicken for his 3 piece meal) and seeing him enjoy it made me think that maybe i’m missing out. So when I spotted it being made in this propper tasty video and it looked easy to make I decided to make my very own gluten free version. On the video it’s served with just salad but I went with crunchy fries and buttery corn on the cob.  

Gluten free buttermilk fried chicken

Prep time: 15 minutes, plus 1 hr marinating time

Cooking time: 30 minutes

Serves: 4


For the marinade:

500ml buttermilk
1 tsp salt
1 tsp ground black pepper
½ tsp cayenne pepper

8 boneless skinless chicken thighs

For the seasoned flour:

260g plain gluten free flour (I used Doves Farm)
1 tablespoon salt
1 ½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder

1 litre of groundnut or vegetable oil for frying

In a large tupperware container make the marinade by combining the buttermilk, salt, pepper and cayenne. Mix thoroughly then add the chicken thighs. Put a lid on the container and place in the fridge to marinate for at least 1 hour. (I actually made this part in advance, the evening before, then left it till the next day in the fridge)

Make the seasoned flour in a large bowl (this will give you plenty of space to dip your chicken). Combine the gluten free flour, salt, black pepper, cayenne and garlic powder and mix thoroughly.

Dip each piece of chicken in the seasoned flour until is completely coated and set it aside ready for cooking.

Heat the oil in a deep pot to 180°C. Do not fill more that half way up with oil as it will come up the sides when you add the chicken.

Carefully lower the chicken into the oil and fry for 7 minutes, until golden and crispy. My pan wasn’t very big so I had to cook mine in 2 batches. The internal temperature should reach 75˚C. If you need to do it in batches keep the first lot in a hot oven to keep it warm whilst you cook the second lot.

Serve immediately. I served mine with fries, a green salad and buttery corn on the cobs.


I have shared this post with:

Free From Farmhouse – #FreeFromFridays 


A Mummy Too – #RecipeOfTheWeek 




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