Gluten Free Fried Chicken

My kitchen is more like a lab, where I experiment with food. I try things based on my experience and intuition, thinking it will turn out to be great. And 4 out of 5 times it does. This is one of those 4. A fried chicken with 8.6 rating on a mean grader’s scale. Not bad! 


  • 6 chicken drumsticks with skin on
  • 2 cups buttermilk, you can make your own by blending 1 cup yogurt with 1 cup water. Yes thats what butter milk is.
  • 3 tsp black pepper, always use freshly crushed.
  • 2 tsp garlic salt
  • 1 cup graham flour (besan). A great Indian flour for gluten free cooking.
  • 1/2 cup rice flour
  • 1/4 cup corn starch
  • Lots of oil to fry, depends on size of the pan you are using. The oil level should be approximately 1/2 ” deep.


  1. In a ziplock bag, combine chicken, butter milk, salt and pepper. Let it stand for 30 minutes to 2 hours.
  2. In another ziplock bag combine all flour, you may add some salt and pepper to this.
  3. Drip the drumstick one by one and drop it in flour bag. Lock it and coat the drumsticks well with flour.
  4. Heat oil on medium heat in a moderately deep pan. Do not increase or decrease the heat during entire frying process. You may check if the oil if it’s hot by dipping back end of a wooden spatula or whatever time tested method you may have.
  5. Then carefully drop one drumstick at a time in the pan. You may fry all or 3 drumsticks at a time, depends on size of your pan. See to it that there is enough room to flip them with a tong.
  6. This fried chicken needs more care than normal otherwise the coating may fall off. Better is if you fry on each side for 5-6 minutes. And then as needed till it’s crispy light brown.
  7. Once friend take the chicken out on a mesh and do not drain on paper towels. The crispy coasting may get soggy on the paper towels.
  8. Trust me, it is simpler than it sounds. Once you make it you will feel like making it everyday.


Questions, comments, complements?

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