# Gluten-Free Fried Chicken

A recipe for crispy, crunchy gluten-free fried chicken with a light coating.

- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- buttermilk
- pickle juice
- salt
- pepper
- garlic powder
- paprika
- chicken pieces (thighs and legs preferred)
- rice flour
- potato starch
- corn starch
- brine
- oil
- flaky sea salt

## Instructions

1. For the brine, combine buttermilk, pickle juice, salt, pepper, garlic powder, and paprika in a Ziploc bag or mixing bowl.
2. Add chicken pieces (a combination of thighs and legs is recommended) to the brine, ensuring everything is coated.
3. Let the chicken marinate in the fridge for at least two hours, or preferably overnight.
4. For the dredge, combine rice flour, potato starch, and corn starch.
5. Add some of the brine to the flour mixture to create craggy bits.
6. Let the chicken rest after dredging to allow the flour to hydrate.
7. Fry the chicken in oil heated to 310 to 325 degrees Fahrenheit until golden and crispy.
8. Salt the fried chicken immediately after it comes out of the fryer, ideally with flaky sea salt.

## Equipment

- Ziploc bag
- mixing bowl
- fryer

## Tips

- Do not substitute or skip any of the three flours (rice flour, potato starch, corn starch) for the dredge.
- Add some brine to the flour mixture to create craggy, crisp bits.
- Keep oil temperature around 310 to 325 degrees Fahrenheit for a golden, crispy coating without burning.
- Salt the chicken as soon as it comes out of the fryer.

## Source

- Original video: https://www.tiktok.com/@adashofmegnut/video/7591656648402373918
- Recipe page: https://www.cliprecipe.com/recipe/135a2375-59ea-455b-afa6-032a6151cbac
- Extracted: 2026-01-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt