Gluten-Free, Dairy-Free Southern Fried Chicken


Sarena's Southern Fried Chicken - gluten-free and dairy-freeSarena ~ I made gluten free, dairy free fried chicken. I am pretty sure my husband will stay with me forever now. Yes, I know fried chicken is not the healthiest thing in the world for you, but it has been a year since my husband was diagnosed with Celiac disease, and consequently since he has eaten fried chicken. His southern boy gene was starting to go through withdrawals. I have to admit that I have not fried chicken since I was in culinary school, so this was kind of a big deal for me.

Of course, I made it the healthiest I could. This was boneless skinless chicken breast, it was fried at exactly 350 degrees and then placed on paper towels to drain. I used peanut oil, which turned out to be a nice odorless selection. I won’t be doing this all the time, but as anyone who has dietary restrictions knows, living without your favorites forever is not fun!

I think there are a couple of secrets behind the success of this recipe:

One is the double-flouring to lock in the juices and create a crispy coating.

The second is allowing it to sit and cool before eating – this enables the crust to stick to the chicken.

The husband could not wait to eat some …

Sarena's Southern Fried Chicken - gluten-free and dairy-free

But this piece was allowed to sit for a little bit and the crust stayed on perfectly …

Sarena's Southern Fried Chicken - gluten-free and dairy-free

My husband actually likes his fried chicken cold and from the nibbling that occurred later from the trail of crumbs, I can tell you that the crust was still crispy and stayed on the chicken!

5.0 from 1 reviews
Gluten-Free, Dairy-Free Southern Fried Chicken
Serves: 8 to 12 servings
  • 4 lbs Boneless Skinless Chicken Breast
  • Kosher Salt
  • Cracked Black Pepper
  • 2 Eggs
  • ½ Cup Unsweetened Almond Milk [can sub another unsweetened milk alternative of choice]
  • 2 Cups Bob's Red Mill Gluten Free All Purpose Flour [or all-purpose gluten-free flour mix of your choice]
  • Peanut Oil
  1. Heat enough oil to 350ºF in an electric skillet or frier to cover the chicken pieces.
  2. Cut the chicken breasts in half or strips. I cut mine in half this time, but next time I am doing strips. Generously salt and pepper the chicken (I think this is a key component along with the double flouring).
  3. Mix the eggs and almond milk in a bowl and set aside. 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 on a sheet pan while your oil comes to temperature and all the chicken is coated in flour.
  5. Place chicken in the hot oil and cook until it 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. Place on a paper towel lined platter and allow to rest for 5 minutes.

Article, photos, and recipe by Sarena Shasteen, the food and health blogger behind The Non-Dairy Queen. Sarena is a graduate of The School of Culinary Arts in Atlanta, and she has worked in various fields in the culinary industry since 1995. Sarena discovered that she is “lactose challanged” in 2005, and her husband discovered his Celiac Disease in 2009.

Sarena's Southern Fried Chicken - gluten-free and dairy-free

About Author

Sarena is a graduate of The School of Culinary Arts in Atlanta, and she has worked in various fields in the culinary industry since 1995. Sarena discovered that she was lactose "challanged" in 2005, and soon after began creating recipes for her dairy-free (and now gluten-free) blog, The Non-Dairy Queen.


  1. Great recipe, thanks so much for sharing it. My 12 year old son has a lot of allergies and restricted food diet so this was a nice change of venue for him. I used authentic foods flour mix which has Brown rice, tapioca, and potato starch and added some xantham gum. Also, I used canola oil and the chicken strips fried up in 6 to 8 minutes.

  2. Anyone know how to do this without egg? Our family of four is all allergic to white and yolk, and we are having a horrible time as most palatable gluten free recipes contain egg.

    • Hi Rose, we haven’t tested this one without egg yet, but what I would do is replace the egg with unsweetened dairy-free yogurt. This will offer a slight “buttermilk” vibe, too. Otherwise, you can simply use milk beverage or coconut milk (for thicker, clingier).

  3. I am anxious to try this chicken recipe since my daughter and I are both highly sensitive to gluten. Since we are also highly sensitive to egg white, I will have to try using only the egg yolks. My daughter is also highly sensitive to peanuts, so I was wondering if you know of an acceptable oil that I can use instead of the peanut oil (FYI, she cannot have soy, sesame or corn).

  4. This is seriously the BEST fried chicken ive ever had!!!! It’s been at least 7 years since ive tasted fried chicken, and lately ive been craving it. By the grace of God I found your recipe and it was a win!! This is going in my recipe box. My girls have declared me the best mom ever, and I don’t even know if I’ll ever share this w them again… It’s just SO freakin good!!!!

  5. Omg, thanks a million, you saved me arse! It was so easy to make and it’s soooo delish! No one guessed it was gluten free and dairy free, they just gobbled it up.

    Also, I just wanted to add that if you don’t have a stove that tells you the temp then you can boil it on 6 for 11 minutes on each side. 🙂 Thanks again!

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