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Gluten Free Fried Chicken

Sep 16, 2015 04:00PM ● By Cate Reynolds
By Alison Rose Munn

I still can’t help but continue to make the gluten free fried chicken recipe I found over the summer. Finding a good gluten free recipe has not been easy – nothing has ever been good enough for me to stop thinking, “this is okay, I wish I could eat the real thing.” This recipe made me forget that I’m not eating the real thing – yay! It was so good even my dad, who believes gluten free equals taste free, devoured his chicken.

The recipe is by Chef Brad Levy who owns Firefly in San Francisco. My favorite thing about this recipe is how simple it is to make – being that it does not require a fryer, simply a deep pan. A few notes: I substituted some of the specialty spices for the basics that were in the kitchen I was using and the fried chicken still turned out delightful. I prefer following a recipe exactly but as I did, I recommend using what works best for the cook. Also, the recipe is written for a gas stove and I am currently cooking on an electric. The suggested medium high temperature is approximately 350 degrees. The oil got too hot and burned the first batch after just six minutes so don’t walk away (as I so often do!) and keep an eye on the chicken. Lastly, don’t eliminate the parchment paper and the refrigerator time. And enjoy!

  • 4 whole chicken legs, cut into drumsticks and thighs (or separate pieces) 
  • Vegetable oil

  • 1 tbsp Hungarian sweet paprika
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • ¼ tsp ancho chile powder
  • Pinch cayenne pepper
  • 1 tbsp kosher salt
  • 1½ tsp freshly ground black pepper

  • 1 cup GF all purpose baking flour (recommend is Bob’s Red Mill)
  • 1 tsp baking powder
  • 1¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 2 tsp onion powder
  • ½ cup whole milk
  • ½ cup buttermilk


1. SEASONING: Combine seasoning spices.

2. Line a baking sheet with parchment paper. Place the chicken pieces in a single layer on the pan. Sprinkle pieces with half of the seasoning mix. Turn and sprinkle the remaining seasoning mix. Cover with parchment paper, refrigerate for 30 minutes.

3. THE CRUST MIX: Combine dry ingredients. Combine wet ingredients in a separate bowl.

4. Line another baking sheet with parchment paper. With one wet hand, one dry hand, submerge each chicken piece in the milk mixture, then into the flour mixture, coating well. Place each piece on the clean pan. Cover with parchment, refrigerate for another 30 minutes.

5. Heat ½ inch oil in a large skillet over medium heat to 350 degrees.

6. Lay each piece of chicken in the skillet. Cook without moving to allow a crust to form, 2-3 minutes. Lower heat to medium-low, cook until crust is medium brown, 6-7 minutes. Turn the chicken and cook the other side, apx. 7 minutes. Transfer to a rack with a sheet pan below to allow grease to drip off.

7. Insert a skewer into the thickest part of the thigh – if the juices run clear it’s done. If not, place the chicken on a rack in the oven at 350 degrees, bake for 5-10 minutes.

8. Total prep time: 1½ - 2 hours