Finally a gluten-free AND egg-free fried chicken that is crisp and flavorful. Using a few secrets like: blenders and cereal, this is a unique recipe to get that crunchy, yummy coating that you’re wanting. Free of gluten, dairy, egg, soy, peanut and tree nuts this is also top 8 free too!
This blog contains affiliate links. Also, I was given a free Blendtec blender, but all opinions are mine.
First off: How was your weekend??! Mine was seriously so amazing. I attended Women’s Conference and there is something so powerful about a bunch of women, coming together and feeling each other’s spirits. It was so uplifting! I hope your weekend was similarly good! Now onto this life-changing recipe.
I am American, and therefore love me some fried chicken. Unfortunately, regular fried chicken is usually put in buttermilk (dairy) and then dipped in egg, and then dredged in flour. Hello three of the top 8 allergens! YIKES!
So, I went to some creative measures to re-create this classic entrée. I used some cereal and my Blendtec blender. I know it sounds a bit crazy, but stay with me!
In my pre-allergy days, I loved to bread things with panko crumbs, because they’re like extra crunchy flour! So, I looked around my allergy-friendly pantry and saw some Rice Chex (or generic brand works too). I’ve had PLENTY of experience thanks to my 2-year-old that even when these get ground up and crunched, they keep that nice, crisp texture.
So, I threw a few cups of them in my blender, hit pulse, and added a few extra ingredients. And, that is how I stumbled on THE BEST allergy-friendly breading.
I found that adding some extra cornstarch for additional binding, and of course some spices really put the finishing touch. You’ll notice I didn’t do paprika, because my son can’t have it due to his EOE. But, this is a classic fried-chicken ingredient, so feel free to add it if you can.
Two last tricks for you: I think a cast iron pan is the best way to fry, so be sure to have one of those handy!
Then, be sure to not add the chicken until the oil is shiny and rippling. You want it to cook fast, and not sit in the oil forever–so be sure that heat is kickin’.
OK, I lied–one more tip: try to only flip it once! The more you handle it, the more likely the breading is to fall off. So, put the tongs down and let the oil do its work!
Lastly, I am a baby and enjoy skinless chicken breasts the best. I know that’s not typical of fried chicken–but eating crunchy skin just freaks me out. Feel free to use another cut of chicken and have the skin on. You’ll prepare it the same, but if you use dark meat, you may want to use a thermometer to ensure it’s cooked properly.
Just call me The Colonel, because this is one of my husband’s favorite meals, and mine too. I hope this helps you enjoy a classic in a new way that fits your dietary restrictions.
Side dish ideas: cornbread, sweet potato casserole, and if you can do milk, these gluten free biscuits from my friend There is Life After Wheat would be great too!
Fried Chicken (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free)
Finally a gluten-free AND egg-free fried chicken that is crisp and flavorful. Using a few secrets like: blenders and cereal, this is a unique recipe to get that crunchy, yummy coating that you're wanting. Free of gluten, dairy, egg, soy, peanut and tree nuts this is also top 8 free too!
Ingredients
- 3-4 chicken breasts, cut into thin strips
- 2 cups original rice milk+2 Tablespoons lemon juice
- 4 cups Rice Chex
- 1 and 1/2 Tablespoons of cornstarch
- 1/2 Tablespoon garlic salt
- 1/2 Tablespoon salt
- Canola oil
- Cast iron pan
Instructions
- Combine the lemon juice and rice milk. You are making a faux buttermilk by doing this.
- Place the chicken strips in the "buttermilk" and allow to sit for at least 30 minutes to several hours.
- While the chicken rests in the mixture make the breading. Combine the cereal, cornstarch, garlic salt and salt in your blender. Pulse until the cereal is crumbled and everything is combined.
- Meanwhile, add enough canola oil to your cast iron pan to completely cover the pan and be at least a half inch deep. Turn your heat to medium-high heat to get your oil hot, shiny and rippling.
- Pour the breading mixture into a thick brown paper bag. (Sometimes I'll double the bag, just to ensure it doesn't break while I toss all the chicken.)
- Take the chicken out of the "buttermilk" and shake off the excess liquid. Place the chicken in the brown paper bag (you can do several pieces at a time), and shake to evenly coat in the breading.
- Once the oil is hot enough, gently lay the chicken tenders in the pan. I like to start on the outside and finish in the middle, since the middle is the hottest. Be sure to not overcrowd the pan.
- Allow the chicken to completely brown before you flip it. You want to only flip it once, to ensure the breading doesn't fall off.
- Once the chicken is cooked through, remove it to a plate lined with paper towels to absorb the extra oil.
- Serve warm. We love to have it with sweet potatoes and my safe cornbread.
- If you have extra and need to re-heat it, be sure to do it in a toaster oven or oven as a microwave will make the breading mushy.
Don’t forget to pin it so you don’t lose it!
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Lilly
Hi there. I don’t have a cast iron skillet, they are so hard for me to keep seasoned. Lol. So you have another suggestion for frying it? I SO want to make this!!
Thank you!!
Megan Lavin
I like to fry in my dutch oven, like this kind: https://www.amazon.com/AmazonBasics-Enameled-Covered-Dutch-6-Quart/dp/B073Q9WV8S/ref=sr_1_1_ffob_sspa?keywords=dutch%2Boven%2Bpot%2Bwith%2Blid&qid=1692155732&sprefix=dutch%2Boven%2Caps%2C372&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1
Sara Moon
This chicken is off the chain! Absolutely amazing!! Even my toddlers love it ? thank you Megan! My daughter was recently diagnosed with severe allergies to egg, dairy, and nut. I found your page this morning and almost started crying I was so relieved and happy that I found food that we actually eat in the form that fits my daughters needs now. THANK YOU!
Megan Lavin
Ahhh! Thank you! I’m so glad to hear you liked it.
Amanda
Can I use olive oil or a avocado oil instead of canola oil?
Megan Lavin
Hi, so olive oil will start smoking, so it’s not a good high heat oil. I’d go for avocado, grapeseed or sunflower. Enjoy!
Dee
Can’t wait to try. I can never get my gf, df, egg free fried chicken crispy.
But, have you tried tapioca starch? Trying to reduce corn intake too
Megan Lavin
Tapioca starch would probably work, though I haven’t personally tried it. Hope you like it. If not, there’s also this version: https://allergyawesomeness.com/oprahs-unfried-chicken-made-allergy-friendly/
BS
I used 2T tapioca starch and it tasted like KFC fried chicken!!
Megan Lavin
Saying it’s like KFC is a high honor. Thanks for letting us know your recipe tweak and for taking the time to comment.
Jessica Neumann
We love this recipe! Everyone we’ve made this for loves it too!
Megan Lavin
I’m so happy you and your friends and family can enjoy this. Everyone deserves some yummy fried chicken!
Dev
I tried this tonight since I have some coworkers with dietary needs (and very few restaurants cater to their collective needs) and they haven’t had fried chicken in YEARS. This was a good base to jump off of, especially since my local grocery store doesn’t carry gluten-free flours besides almond and coconut (which they are also allergic to).
I used corn and rice Chex, double-breaded with egg as the second cohesive, and eyed the following spices:
Season salt
Black pepper
Garlic powder
Coriander powder
Chili powder
And Adobo Sazon
It gave it a smoky flavor, and the Chex cereal was PERFECT! My finicky spouse suggested we use that breading for all of it! It gave it the right amount of crunch without breaking teeth, and my little ones enjoyed it, too!
Thank you for introducing my family to a delicious, gluten-free breading for all our Southern fry weekends from here on out!
[email protected]
Hooray! Thanks so much for reporting back. It’s always good to hear how others tweak a recipe. I’m happy to hear that the Chex cereal worked well. It really is the best gluten-free “panko” crumbs. Here’s to many more southern fry weekends.
Jenni
Wow! This looks awesome!
[email protected]
Thanks Jenni! 🙂 Appreciate it!
Jennifer @ Slow Cooker Gourmet
What a great idea!!
[email protected]
Thank you Jennifer!
Megan @ MegUnprocessed
Such a good tip.
[email protected]
Thank you Megan!
Renee - Kudos Kitchen
Fabulous looking chicken! That rice chex ingredient is brilliant!
[email protected]
Thanks Renee! I appreciate it 🙂
Amanda
I totally need one of those blenders! This looks delicious!
[email protected]
I seriously wondered if the blenders were really all that–and I am seriously in love with it.
Nutrimom
I hate to say it but I am a fried chicken junkie! This looks just about right 😉
[email protected]
I know! Me too. It’s so bad for you, but it’s too good to stay away from. We should start a junkie’s anonymous. 🙂
Celeste
Fried chicken that is top 8 free…that is a feat! Looks like you pulled it off though, we can’t wait to try this recipe!
[email protected]
Thanks Celeste! Let me know what you think! 🙂
Cricket Plunkett
I love fried chicken, can’t wait to try this recipe! Love that its gluten free
[email protected]
Thanks Cricket. Yes, fried chicken is such a delicious, classic recipe!
Sharon @ What The Fork
I love fried chicken and haven’t had it in forever, this looks SO good!
[email protected]
Thanks Sharon!
Emily @ Recipes to Nourish
Oh yum! I LOVE homemade fried chicken. This looks so good and super crunchy!
[email protected]
Thanks Emily! Yes, homemade is the best! (Although I do sometimes miss KFC…)