Gluten-Free Dairy-Free Southern Fried Chicken
Prep time
Cook time
Total time
This crispy, classic, comfort food is sure to win over even the pickiest eaters.
Recipe type: Entree
Cuisine: American
Serves: 8 to 12 servings
  • Peanut oil, for frying (see post above for other options)
  • 4 pounds boneless skinless chicken breast
  • Kosher salt
  • Cracked black pepper
  • 2 eggs
  • ½ cup unsweetened dairy-free milk beverage (Sarena uses almond milk)
  • 2 cups Bob's Red Mill Gluten Free All Purpose Flour (see Flour Note below)
  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.
  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 degrees 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.
Flour Note: Sarena originally made this recipe with Bob's Red Mill Gluten Free All Purpose Baking Flour. She has also successfuly made it with Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Your favorite gluten-free flour blend might also work well.
Recipe by Go Dairy Free at