Gluten Free Crispy Oven Fried Chicken (No-Fry Recipe!)

Gluten Free Crispy Oven Fried Chicken: All the Crunch, No the Fry

There are few dishes more universally loved than perfectly fried chicken. But deep-frying is messy, time-consuming, and often results in a soggy crust when trying to navigate gluten-free coatings.

Say goodbye to all those problems! This recipe for Gluten Free Crispy Oven Fried Chicken delivers all the incredible flavor and satisfying crunch of your favorite classic, but is baked right in the oven. We use a simple trick to ensure the crust gets golden brown and crackling crisp, while the buttermilk soak guarantees the chicken stays incredibly juicy and tender inside. It’s the ultimate healthy comfort food hack!

❤️ Recipe Summary

The secret to achieving that deep-fried crispness in the oven lies in two key steps:

The Buttermilk Soak: Marinating the chicken in buttermilk tenderizes the meat and helps the coating stick perfectly.
The Hot Oil Trick: We preheat oil on the baking sheet in the hot oven. When the coated chicken hits that hot oil, it immediately starts “frying,” creating a gorgeously crisp bottom crust.

Allergen Information:

This recipe is naturally Gluten Free. It contains Dairy (buttermilk) and Eggs.

Ingredient Notes:

Chicken: Use bone-in, skin-on pieces (thighs and drumsticks are best) for the juiciest results. Boneless chicken breasts can be used, but reduce the baking time significantly.

Buttermilk: Full-fat buttermilk is highly recommended. It contains lactic acid that tenderizes the chicken fibers. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.

GF Flour Blend: Use a high-quality GF all-purpose blend that contains xanthan gum. This creates a sturdier coating.

Seasonings: The seasoning blend is crucial! Don’t skimp on the paprika, garlic powder, and onion powder—these create that classic fried chicken flavor.

Delicious Coating Options:

While the basic GF flour coating is fantastic, here are two ways to level up your crunch:

Panko Crunch: For an even airier, crispier texture, replace half the GF flour with GF Panko Breadcrumbs.
Cornflake Crush: Crush GF cornflakes finely in a food processor and use them as part of the coating blend. This gives an incredibly rugged, crunchy texture.

How to Make Gluten Free Oven-Fried Chicken (Step-By-Step)

Marinate: Place the chicken pieces in a bowl or ziplock bag with the buttermilk. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
Prep Coating: In a shallow dish, mix the GF flour, salt, pepper, and all spices thoroughly.
Prep Pan: Pour 2-3 tablespoons of oil (vegetable or canola) onto a rimmed baking sheet. Place the pan in the oven and preheat the oven to 425F ,220 C. The oil must be smoking hot!
Coat: Remove the chicken from the buttermilk (letting the excess drip off), then dredge each piece generously in the seasoned GF flour mixture. Press the coating onto the chicken firmly.
Bake: Carefully place the coated chicken pieces onto the hot oiled pan. Bake for 30-40 minutes, flipping halfway through, until the chicken is cooked through and the coating is deeply golden brown and crisp.

Frequently Asked Questions:

Why is my chicken soggy on the bottom? You likely didn’t use enough oil, or the oil wasn’t hot enough when the chicken was placed on the pan. The oil must be sizzling immediately upon contact with the chicken.
Can I skip the buttermilk? You can, but the chicken won’t be as tender or flavorful, and the coating won’t adhere as well. It’s highly recommended!
What is the safe internal temperature for chicken? Chicken is safely cooked when an internal thermometer inserted into the thickest part reads 160F ,74C.

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Gluten Free Buttermilk Oven Fried Chicken

Ingredients 1x2x3x

2 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, or a mix)
2 cups buttermilk
2 cups GF All-Purpose Flour Blend (with xanthan gum)
2 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp salt
1 tsp black pepper
1/2 cup vegetable or canola oil (for the baking sheet)

Instructions

Marinate: Place chicken and buttermilk in a sealed container or bag. Refrigerate for at least 2 hours, or up to 8 hours.
Prep Oven: Place the 1/2cup of oil onto a large rimmed baking sheet. Place the sheet in the oven and preheat to 425F ,220C. The oil should be shimmering when the oven reaches temperature.
Coat: In a shallow dish, whisk together the GF flour, paprika, garlic powder, onion powder, salt, and pepper. Remove chicken from the buttermilk (discarding excess) and dredge each piece firmly into the flour mixture, ensuring it is completely coated.
Bake: Carefully remove the hot pan from the oven. Arrange the coated chicken pieces on the hot pan, pressing slightly so the bottom of the chicken sits in the hot oil.
Flip & Finish: Bake for 15-20 minutes. Flip the chicken and bake for another 15-20 minutes, or until the chicken reaches an internal temperature of 165F, 74C and the coating is deep golden brown and crispy.

Notes

Ensure the baking sheet has a rim to prevent the hot oil from dripping into the oven.
The thicker the chicken piece, the longer the cooking time. Thighs usually take 35-40 minutes total.

SPECIAL NOTE

Safety First: Be extremely careful when placing the chicken onto the hot oil, as it may splatter. Use tongs and maintain a steady hand.

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 6 total servings, using bone-in chicken thighs and the specified oil quantity.)

Nutrient	Amount per Serving (Estimated)
Calories	450kcal
Protein	35 g
Fat	28g
Saturated Fat	7g
Carbohydrates	14g
Fiber	1 g
Sugar	3 g
Cholesterol	120mg
Sodium	600 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 6 equal servings. Values may vary significantly depending on the cut of chicken (thighs vs. breast), the fat content of the buttermilk, and the exact amount of oil absorbed during baking. This information is for general guidance only.