Crunchy Gluten Free Fried Chicken

“This is easy, doesn't make a big mess, and is probably the best fried chicken I have ever made. You would never guess it was gluten free! Measurements are estimated and the seasonings are optional. Just use enough for the amount of chicken you have.”
8 tenders

Ingredients Nutrition

  • 8 chicken tenders
  • 236.59 ml milk
  • 29.58 ml lemon juice or 29.58 ml lime juice
  • 59.14 ml Frank's red hot sauce
  • 236.59 ml gluten-free baking mix (I used Bob's Red Mill pancake mix)
  • 118.29 ml brown rice flour
  • 14.79 ml seasoning salt or 14.79 ml preferred mixed herbs
  • 1 inch peanut oil


  1. Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
  2. Preheat about an inch of oil on medium high.
  3. Put the dry ingredients in a large zip lock bag and shake.
  4. Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
  5. When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
  6. Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
  7. Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
  8. You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.

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