Serves 6
155 min
Gluten-Free Spicy Fried Chicken
Recipe GLPR783695def3d11f
Crispy, golden fried chicken drumsticks seasoned with cayenne pepper, smoked paprika, and garlic, coated in a gluten-free flour blend and cornmeal. The chicken is marinated in buttermilk infused with hot sauce to maximize tenderness and flavor before being pan-fried to perfection. A Southern classic made accessible for those avoiding gluten.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 chicken drumsticks with skin
2 cups buttermilk
10 dashes hot sauce
1 cup gluten-free all-purpose flour blend
1/2 cup yellow cornmeal
3 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Vegetable oil for frying
Directions
Place the chicken drumsticks in a large bowl. In a measuring cup, combine the buttermilk with the hot sauce, stirring until blended. Pour the buttermilk mixture over the chicken, ensuring all pieces are coated. Cover the bowl with plastic wrap and refrigerate for 2 hours.
Prepare the seasoning mixture: In a shallow dish, combine the gluten-free flour blend, cornmeal, kosher salt, smoked paprika, black pepper, garlic powder, and cayenne pepper. Stir until evenly mixed.
Pour approximately 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat. To check if the oil is ready, look for gentle ripples across the surface without any smoke. Test by sprinkling a small amount of flour mixture into the oil—it should sizzle immediately. Do not let the oil smoke.
Remove each drumstick from the buttermilk mixture, allowing excess liquid to drip off. Coat thoroughly in the flour mixture, pressing gently to ensure the coating adheres. Set the coated pieces aside on a clean plate. Repeat with all remaining drumsticks.
Carefully place the coated drumsticks into the hot oil. Fry for 7 minutes on the first side, then flip and fry for 7 minutes on the second side. Fry the narrower sides (the left and right sides of each drumstick) for 3 to 4 minutes each until all surfaces are golden brown and the internal temperature reaches 165°F.
Using tongs, transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with additional kosher salt while still warm. Allow to cool briefly before serving.
Serve the fried chicken with hot sauce and your favorite cold beverage.
