Finger Licking Fried Chicken – Gluten Free

Fried Chicken 2

Many people focus on the “have-nots” when first being diagnosed with Celiac or gluten intolerance.  I have to admit that trap is so easy.  You see, smell, and hear about all those foods you remember so well, but then the reality crashes down that you can’t have those anymore.  Or so you think!  Why does being gluten free, have to be about not having something?  Why does gluten free have to be about less flavor?  It doesn’t.  Once you get past all the frustrations and the denial, being gluten free is not so bad especially since the upside is feeling so much better and being healthier.

Not everything I cook is healthy.  BUT I do promise you that everything tastes great!  One thing I can smell in my mind is fried chicken .  That gluten dredged, fried, crispy, juicy, fried chicken.  I missed that.

Honestly fried chicken is not hard to make.  It is a skill for sure.  The secret is getting the oil hot enough that it won’t stick to the pan, but not too hot that it burns the skin.  So you may constantly be tweaking the temperature of your stove depending on your settings.  Also remember to use a non-stick pan.  Nothing is worse than eating bad food, but loosing all the good stuff, like the crispy fried skin.  I am not promoting eating chicken skin in large quantities, but a little sure does taste pretty good!  Also remember to cover the chicken with a lid and be patient.  You want to get the meat all the way down to the bone cooked as well.  Last, remember to scrape up the chicken as you flip.  You don’t want to lose any pieces to the pan.  But this recipe is really yummy and very flavorful.  It is also finger licking, fall of the bone, juicy and wonderful like you remember.

Now…speaking of licking…I try to tie in some helpful tid bit about Celiac or gluten intolerance into every single post or recipe I share.  So the topic of this post is licking stamps or envelopes.  Please, please, please remember that not all envelopes or stamps are gluten free!  Yeah…learned that one the hard way too!  After licking many of my wedding invitations eons ago, I got very sick.  Couldn’t figure out what made me feel so horrible.  Besides the nasty taste, and your tongue being coated with glue for hours, it could also contain hidden gluten!  So safe yourself some stomach ache, and get a damp rag, the kind that seals themselves, or glue them shut!




**I am also going to share a dairy free version as well**


2 Large Packs of Legs & Thighs- bone in and skin on (about 10-12 pieces) (can use chicken breast if you like too) * Please make sure the chicken you are using is gluten free.  Some chicken can be injected with broth that is not gluten free.

2 cups of Gluten Free Flour (I used Tom Sawyers in this recipe-but have used Bob’s Red Mill as well before) (For my non gluten free friends-use any flour you like)

1 tbs Sea Salt

2 tbs Ground White Pepper

3-4 tbs Onion Powder *(Make sure all of your spices do not have hidden gluten such as anti-caking agents)

2-3 tbs Garlic Powder

1-2 cups or more Vegetable Oil

1 Cup Buttermilk *(to make your own buttermilk-squeeze 1 tbs of fresh lemon juice into a cup of milk OR for dairy free I use Soy Milk and squeeze 1 tbs of fresh lemon juice into 1 cup of Soy Milk)  Let it sit for 10 minutes.


1.  Soak the chicken (skin on) in a ziploc bag with the buttermilk (or buttermilk alternative) overnight.  Make sure to soak the chicken for at least 1 hour, but overnight is best.  Before cooking take it out of the fridge and leave it out in the bag soaking until it warms a bit (about 30 minutes-1 hour)

2.  Use a large dutch oven or a non-stick deep skillet with a lid, and heat vegetable oil on medium high until bubbling or very hot.  You want the oil to be at least 1/4 to 1/2 up the chicken pieces.

3.  In a bowl or shallow dish, mix the flour, salt, pepper, onion powder and garlic powder together.

4.  Take the chicken out of the bag and dredge it in the flour mixture covering all sides.  Repeat on all pieces.

5.   Place the chicken in the pan and close the lid.  After about 10 minutes, turn the heat down to just above medium (or medium high depending on your stove settings).  As the oil continues to cook you want to keep it hot enough it won’t stick to the bottom of the pan but not too hot to burn.  Keep the lid on and cook for 15-20 minutes.  Legs will get done faster so you  may want to check closer to 15 minutes.  Turn the chicken once and then cook for another 20+ minutes until meat is completely cooked.

*When turning your chicken make sure to get your spoon or your tong and scrape under the chicken to not lose any bits of crispy skin to the bottom of the pan.

6.  Place on a towel to soak up extra oil and eat!




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