# Gluten Free Fried Chicken · Gluten Free on a Shoestring

Gluten Free Fried Chicken · Gluten Free on a Shoestring takes 45 min (20 min prep, 25 min cooking) and serves 10.

Recipe by glutenfreeonashoestring.com · original: https://glutenfreeonashoestring.com/gluten-free-fried-chicken-kfc-style/  
Cuisine: American · Dish: Meat & poultry mains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-fried-chicken-copycat-kfc-chicken-recipe (with step-by-step Cook Mode)

Enjoy gluten free fried chicken that tastes just like KFC when you follow this recipe. I'm sure you'll agree that this gluten free KFC chicken recipe is a keeper.

## Ingredients (serves 10)

- ¼ teaspoon ground cumin
- 4 pounds bone-in skin-on chicken parts ((I used 2 split chicken breasts and 4 drumsticks) (See Recipe Notes))
- 1½ cups buttermilk
- 1 cup plain yogurt ((or you can use 1 additional cup buttermilk in place of the yogurt))
- 2 cups basic gum-free gluten free flour blend
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons kosher salt
- 1½ teaspoons smoked Spanish paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon ground cinnamon
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- 3 tablespoons granulated sugar
- Neutral oil

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- chili powder

## Steps

1. In a large zip-top bag or large bowl, place the chicken parts, buttermilk, and yogurt, and stir to coat the chicken parts fully
2. Squeeze out all the air if using a zip-top bag before sealing, or cover the bowl tightly with plastic wrap if using a bowl
3. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours
4. Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well
5. Pour all the dry ingredients into a large, zip-top bag
6. Line a large rimmed baking sheet with parchment paper and set it aside
7. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients
8. Seal the bag and shake to coat the chicken parts fully
9. Remove the chicken from the dry ingredients and place on the prepared baking sheet
10. Allow the coated chicken to sit at room temperature to allow the dry ingredients to form a thick paste on the chicken, which will help the coating stick during frying
11. While the chicken is sitting, prepare the frying oil by placing about 3 inches of frying oil in a large, heavy-bottom pot, Dutch oven, or deep fryer
12. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat
13. Bring the oil temperature to 350°F
14. Place the coated chicken parts in the hot oil, taking care not to crowd the oil
15. To prevent sticking, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin to seal
16. Fry until golden brown all over, about 7 minutes on each side
17. Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F
18. Place the chicken on a wire rack placed over paper towels to drain and cool before serving

## Good to know

### Swaps

- No plain yogurt? Use 1 additional cup buttermilk in its place, as the recipe suggests.
- No smoked Spanish paprika? Use regular paprika plus a pinch of ground cumin for a similar smoky note.

### Storing it

Store leftover chicken in an airtight container in the fridge for 3–4 days. Reheat in a hot oven until steaming hot to help the coating stay crisp; frying loses crispness in the microwave.