Gluten Free Fried Chicken Sandwich (Dairy-Free Egg-Free Gum-Free)

Using chicken breasts or thighs, you can make this amazing gluten free fried chicken sandwich. While some breasts may taste dry when cooked, this recipe is a far cry from dry, evidenced by its photo. If the moist and crispy chicken isn’t enough, the dressing on the lettuce is amazing as well. The combination is nothing less than scrumptious!

Recipes and links you may need:

KFC Chicken Recipe (just the seasoning)

New Buttermilk Substitute Recipe, especially if you’re dairy free

Chipotle Sauce on Amazon (haven’t recently checked about cross-contamination) or Homemade

Schar Parbaked Baguettes (contains corn)

Gluten Free Fried Chicken Sandwich

Watch out pulled pork sandwich! There’s a new sandwich in town! If you want an undeniably tasty, gluten free fried chicken sandwich that you can write home about, this is it!
Course Dinner, Lunch
Cuisine American
Ingredient Keyword chicken
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 3 Sandwiches


For the Chicken:

  • 3/4 cup + 2 tablespoons Dairy Free Buttermilk Substitute on this site, separated
  • 2 (1 to 1-1/4 pounds boneless, skinless chicken breasts or thighs
  • 1 cup brown rice flour divided in half
  • Salt and pepper to taste
  • 1 tablespoon seasoning mix from Gluten Free KFC Chicken Recipe on this site

For the Lettuce & Dressing:

  • 1-1/2 cups thinly sliced iceberg lettuce
  • 1/4 cup mayonnaise
  • 1 teaspoon gluten free chipotle sauce
  • 6 drops of liquid stevia Trader Joe's organic, or to taste (or sweetener of choice)

For the Baguettes:

  • 1-1/2 packages Schar Gluten Free Baguettes


To Make the Chicken:

  1. Preheat a deep large pot such as a Dutch oven with at least 2 inches of oil, preferably 3 inches, to 375ºF. You can also use a deep fryer, without the basket. (Battered chicken tends to stick to baskets.) Cover the surrounding area with paper towels or towels, avoiding the hot burner. (The buttermilk, any liquid for that matter, in hot oil causes the oil to spatter as the liquid boils out.)

  2. Slice each chicken into three thinner slices (I sliced my breasts into three thinner slices); set aside.
  3. Add half of the flour to a plate or shallow bowl; salt and pepper to taste. Dredge the chicken slices on all sides in the seasoned flour mixture; place in a clean plate. (I like to use paper plates this for easy cleanup.) Set in front of you, to your far left. Do not discard the leftover flour; set it aside.
    Sliced Chicken Breasts Dredged in Gluten Free Flour
  4. Add 3/4 cup buttermilk (or the faux mixture - I used full-fat coconut milk) to a separate shallow bowl. Place the bowl to the right of the chicken plate.
  5. In yet another shallow bowl, combine the remaining 1/2 cup of rice flour and KFC chicken seasoning. Scatter the remaining 2 tablespoons of buttermilk in the seasoned flour and using your hand knead it into the flour. Try to put back as much as the stuck on mixture from fingers back in the bowl. 

    Seasoned Gluten Free Flour and Buttermilk
  6. Place a clean plate to the right of the seasoned flour.
  7. Take the chicken pieces that you've dredged in flour and coat them in the buttermilk.

    Flour Dusted Chicken Breasts in Faux Buttermilk
  8. Then, dredge them in the seasoned flour-buttermilk mixture, patting in the pieces of buttermilk/dough to adhere to the chicken.

    Chicken Breasts Dredged in Gluten Free Mixture
  9. Add the leftover flour that you seasoned with salt and pepper in this bowl and stir to combine. Place this bowl to the right of the buttermilk.

  10. Fry 7 - 9 minutes and until golden brown. (Frying 7 minutes was the least amount of time for my fryer. You want to be sure that the chicken is no longer pink inside. If you fry them for 10 minutes (as pictured in the "crunchy" photo), the chicken will be super crunchy and dark (the way my husband likes it), but on the drier side, but not by much. Most people like moist chicken. So, I would say, fry no longer than 9 minutes. It is difficult to keep the oil at one temperature. As you add chicken pieces, the temperature drops. That's why I suggest 375ºF and not 350ºF.)

  11. Set aside a plate lined with paper towels. Remove the chicken from the oil and allow any excess oil to drip back into the pot. Set on the paper-towel-lined plate to drain.

To Make the Lettuce & Dressing:

  1. Add the lettuce to a bowl. Top with mayonnaise. Then add the chipotle sauce and stevia. Stir together.

To Bake the Baguettes and Assemble the Sandwich:

  1. Preheat the oven to 420ºF as instructed on the baguette package. Bake the baguettes for 5 minutes.
  2. Once you can comfortably handle the baguettes or using silicone baking gloves, slice the baguettes in half to form two sandwiches and then in half to form two open sandwiches. Coat each side of bread with the dressing. Top with chicken, sliced to fit the bread, and top with the dressed lettuce. Enjoy!
    Hand Holding Half Eaten Gluten Free Fried Chicken Sandwich


*For non-spicy dressing, use a larger amount of ketchup, to taste, to replace the chipotle sauce. 

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