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    Scott Adams
    Scott Adams

    By Scott Adams •

    Fried Chicken (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This classic American recipe comes to us from "Darn210" in the Gluten-Free Forum.

    Ingredients:
    Chicken (whatever kind of pieces you like)
    1 cup gluten-free flour blend
    ½ teaspoon onion powder
    ¼ teaspoon garlic powder
    ½ teaspoon Lawry's seasoned salt
    ½ teaspoon pepper
    1 teaspoon salt
    One egg
    Canola oil

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     Directions:
    Mix dry ingredients (flours & spices). Beat egg in a bowl (add a tablespoon or two of water to thin it a bit). Heat a frying pan with enough oil to come up at least halfway on your thickest piece of chicken. I cook at about medium heat.

    Coat a piece of chicken in the egg. Then coat it in your flour/spice mix. Place in frying pan. After coating all pieces and putting into the pan salt them all and cover. It's hard for me to tell you when to turn . . . depends on what size pieces you are using and if they are boneless or not. For me and my stove, I turn boneless chicken breasts at about 12 minutes. They should be a nice golden brown. Salt the second side and replace lid. Cook until done and nice and golden...maybe about another 8 to 10 minutes. Remove from oil and place on plate with paper towels.


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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