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The Best Gluten Free Fried Chicken

The Best Gluten Free Fried Chicken. Gluten free, no inflammatory oils used, no grains and it comes out so crispy!
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course dinner
Cuisine American
Servings 3 People

Ingredients
  

  • 6 Chicken Tenderloins
  • ½ Cup Tapioca Flour might need an extra ¼ cup
  • 1 Tsp Garlic Powder
  • ½ Tsp Basil
  • ½ Tsp Paprika
  • Pink salt & Black Pepper add as much as you'd like here. I have a grinder for both so I do not measure these
  • 1 Sprinkle Cayenne Pepper (optional)
  • EVOO To fry in

Instructions
 

  • First, soak your chicken tenderloins in milk. **I use raw milk, to each their own. If you are interested in raw milk, I recommend doing your research and find a trust worthy farm to purchase from!**
  • Cover tenderloins with milk in a small bowl.
    *I seasoned my milk with a sprinkle of garlic powder and pinch of pink salt. You can skip this part if you'd like. Let the chicken soak for 30 minutes.
  • In a separate dish, mix together tapioca flour, pink salt & pepper, sprinkle of cayenne pepper (optional), garlic powder, 1 tsp basil, 1/2 tsp paprika. Feel free to adjust these as you prefer.
  • Heat a pan on medium to medium-low heat (you don't want it to burn the chicken or oil) and let it get hot while you prep the chicken.
  • Dip the chicken into the flour mixture, fully coating it, then back into the milk, and again fully coating it a second time in the flour mixture. Put each chicken piece into the hot oil and cook ~5-6 minutes on each side or until fully cooked. Outside will be a golden brown color. Adjust heat as needed.

Notes

I have not tried to air fry these however if you coat the outside with a spray EVOO, I'm sure they would come out just the same!
Keyword 30 minute dinner, easy dinner recipes, easy lunch recipes, gluten free, gluten free fried chicken, healthy meal, inflammatory oil free, tapioca flour