Gluten Free Fried Chicken and Glazed Doughnut Holes

By: Sarena Shasteen | April 29 2015
The way to my Southern mens' hearts is definitely with a plate of fried chicken. I'm pretty sure I could get my guys to do anything I want them to do if I make them fried chicken. I like to call this culinary leverage . . . In truth, this is a bit of a process. I will assure you though, your efforts will be rewarded with fried chicken that's super crispy on the outside while remaining moist and tender on the inside. I like to cook this outside since I feel like fried foods tend to make the house smell like grease for quite awhile after they are cooked. Just thought I would share my preference on that one just in case you are like me and don't like some food smells to linger in the house. Also, have I mentioned out phenomenal this gluten free 1-to-1 flour is? The flavor, texture, and ease of use are all perfect! I was really impressed with how well the coating stayed on the chicken too! This flour is definitely a time saver in the kitchen for us gluten free cooks. Since the fryer was already going, I went ahead and made doughnuts! The flour worked like a charm here too! I just substituted the two flours in my original recipe with the 1-to-1 flour. It was nice to not have to mix my flours this time. Again, the doughnuts were nice and crispy on the outside, with a cake-like crumb on the inside! I would also recommend cooking the doughnuts first so they don't taste like chicken.

Gluten Free Dairy Free Fried Chicken

  • 4 boneless skinless chicken breast
  • 1 1/4 cups Almond Milk; reserve 1/2 cup
  • 2 Tbsp Apple Cider Vinegar
  • 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 2 tsp Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 2 Eggs
  • Peanut Oil
In a shallow dish, combine 3/4 cup almond milk and apple cider vinegar. Loosely wrap the chicken breasts in plastic wrap. Pound each breast to thin out and tenderize. Place the breasts in the almond milk mixture and soak for 2 hours or up to overnight. I soaked mine for 2 hours flipping a few times during that time. Heat enough oil to 350°F in an electric skillet or fryer to cover the chicken pieces. Cut the chicken breasts in half or strips. Generously salt and pepper the chicken (I think this is a key component, along with the double flouring). Mix the eggs and 1/2 cup of almond milk in a bowl and set aside. Place the flour, salt, pepper, onion powder, and garlic powder in a separate bowl. 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. Place chicken in the hot oil and cook until it reaches 180°F on an instant read thermometer (your best friend while cooking meat), flipping halfway through. It took about 25 minutes for a half chicken breast and about 15 minutes for strips. Place on a paper towel lined platter and allow to rest for 5 to 10 minutes.

Gluten Free Glazed Doughnut Holes

Makes about 24 Glaze:
  • 1 1/2 cup Powdered Sugar
  • 2-3 Tbsp Water (1 Tbsp at a time)
Combine the water, butter, salt, and sugar in a sauce pan. Bring to a boil, stir to combine. When butter is dissolved, add the flour and baking powder, stir to bring together into a ball. Turn off the heat and allow the dough ball to sit for 5 minutes to cool slightly. Add eggs one at a time to the dough ball and stir to combine completely before adding the next egg. Heat oil to 350°F. I used a small cookie scoop to make these. You will scoop about 2 tablespoons of dough into to the oil (carefully). Do this in batches, but don't overcrowd the pot. Turn the doughnuts over when the downside is slightly browned. Cook until the opposite side is browned and remove from the oil. Place on a paper towel to soak up the oil. Allow them to cool slightly. Combine the powdered sugar and water one tablespoon at a time. You want the glaze to be thick so it sticks to the doughnuts. At this point you can either glaze them or you can coat them in powdered sugar. Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter.


  1. Sarah Johnston
    I'm not sure if you are saying to wrap the chicken first in plastic to tenderize and then take the wrap off to marinate or leave it on. Excited to try it.
    1. Whitney Barnes
      Whitney Barnes
      Hi Sarah - For this recipe, wrap the chicken then tenderize. Remove the plastic wrap and place chicken directly into the marinade. Enjoy!
  2. Stephanie
    I tried this breading recipe using zucchini and squash... It doesn't work! Any advice please? I will fry on medium high but before they are done the breading comes apart inside the fryer. Thank you for your time!
    1. Elisabeth Allie
      Elisabeth Allie
      I think the vegetables contain too much liquid, unfortunately, which is causing the problem. You could try coating them and refrigerating them, uncovered, for an hour or two prior to frying?

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