Shake & Bake Gluten-Free Fried Chicken (So Crispy!)

Updated at: Thu, 21 Nov 2024 14:05:54 GMT

Step 1

First the chicken pieces will marinate in the buttermilk mixture. Whisk together the buttermilk, hot sauce, and salt in a bowl. Place the chicken in a ziplock bag or large shallow bowl. Pour in the marinade, move chicken around to coat, and refrigerate for at least 30 minutes, but really 4 hours - overnight is best!

Step 2

When you are ready to coat and oven fry the chicken, preheat the oven to 425℉.

Step 3

In another ziplock bag shake to combine the gluten-free flour, white rice flour, baking powder, paprika, onion powder, garlic powder, dry mustard, salt and pepper.

Step 4

Take out two baking sheets. On one is where you will place coated chicken pieces. The other is where you will bake the chicken. Set aside the sheet you will bake on right now.

Step 5

Remove the chicken from the buttermilk mixture, letting the excess drip off back into the bag or pour everything into a colander, letting the buttermilk drain away. Transfer a couple pieces at a time to the dry coating bag and shake to coat the chicken pieces all over. Transfer the coated chicken to the prep baking sheet. Repeat with the remaining chicken until they are all coated. (See recipe note tips for leftover coating.)

Step 6

On the sheet you will bake the chicken on, place the butter on. Put it in preheated oven for about 5 minutes so the butter completely melts and the pan becomes nice and hot. Spread the butter around evenly.

Step 7

Remove the hot pan from the oven and carefully arrange the chicken pieces on the pan, skin side down. Bake for 30 minutes.

Step 8

Use a spatula to flip over all the chicken pieces and bake for 10-15 minutes more, or until golden brown and the internal temperature of the thickest part of the chicken reaches 165℉. Let rest for 5 minutes before enjoying.

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