YIELDS: 4 Servings PREP TIME: 15 mins COOK TIME: 30 mins TOTAL TIME: 45 mins

Simply the best Gluten Free - Fried Chicken you will ever eat! Even if you don't have gluten or dairy allergies this fried chicken is crazy good!


4 lbs boneless skinless chicken breast or chicken legs
Kosher salt
Cracked pepper
2 eggs
½ cup almond milk
2 cups Cup4Cup Gluten Free All Purpose Flour (this flour has dairy in it, for dairy free, Bob's Red Mill 1to1 is a good option)
Peanut oil

Electric fryer
Instant read thermometer
Mixing bowls 
Cutting board 


  1. Heat enough oil to 350ºF in an electric skillet or fryer to cover the chicken pieces.
  2. Cut the chicken breasts in half or strips. I cut mine in half in the pictures, but strips also work well. Generously salt and pepper the chicken. If using legs just salt and pepper them.
  3. Mix the eggs and milk beverage in a bowl, and place the flour in a separate bowl.
  4. Dip the chicken in the flour, then dip it in the egg mixture and then back in the flour to evenly coat each piece. Place the coated pieces on a sheet pan as you work and while you wait for the oil to come to temperature.
  5. Place chicken pieces in the hot oil and cook until the internal temperature of the chicken reaches 170°F on an instant read thermometer (your best friend while cooking meat). Flipping halfway through. It took about 25 minutes for a half chicken breast. Remove the chicken with a slotted spoon and place it on a paper towel lined platter. Let it rest for 5 minutes before serving.

Note: Chicken legs take about 10 mins to cook with only 3-4 in the pot at a time... Cook separately from the chicken breast. Do them in batches so the heat of the oil stays at 350°F. Too much chicken in the oil will reduce the heat and make your chicken soggy oily. You want them crispy!

Recipe adapted from: Go Dairy Free