This recipe was developed by Gluten Free Mom, and has become a family favorite!


  • 3-4 lbs boneless, skinless chicken breast
  • 1 quart buttermilk
  • 1 cup King Arthur gluten free flour (or your favorite GF flour blend)
  • 1 cup Kinnikinnick Foods Gluten Free Crispy Chicken Coating Mix (this item is available for purchase online, and comes in a pack of six 18-oz bags.)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil


  1. Place chicken pieces in a large ziplock bag and cover with buttermilk. Refrigerate overnight.
  2. Combine the gluten-free flour, Kinnikinnick chicken coating mix, salt and pepper in a large baking dish or pie pan.
  3. Add 1-inch of oil to a large, heavy-duty frying plan. Heat oil to 360 degrees.
  4. Roll each piece of chicken in the flour mixture, coating it well.
  5. Frying the chicken in batches, fry the chicken for about 3 minutes on each side until the coating is a light golden brown. Reheat the oil between batches.
  6. Place the chicken on a broiling pan and bake for 35-40 minutes, or until the chicken is no longer pink inside.

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