My reply just got 'et by Houzz. Short version: yes. It's done all the time. Many people make GF fried chicken without even caring about the gluten free part--they just don't use wheat, barley or rye. You don't develop the gluten to make the coating, so it doesn't matter what flour you use from that point of view. Some may make a nicer crust/crunch. Just use a different stickum such as buttermilk, chia, or garbanzo goo, and GF flour or a combination of non-gluten flour(s) and starch(es). But it helps if you already know how to handle the chicken and how to fry. Rice flour, in my experience, is more likely to scorch than wheat, so be mindful, but as we discussed before, too high a temperature can also dry out the chicken, plus it can degrade the oil. Aim for 375° F so that when it cools down on adding the chicken, it's still above 350° F. BTW, many people fry chicken naked except for the skin. That's also GF. :)

eggs, butter milk and milk also cause burning that is why i use the Maryland method of frying chicken. As for coating that gluten free you missed the obvious one, potato base. such as instant mash potatoes.

Instant mashed potatoes contain oil, sweeteners, milk, and a lot of other things, not just potatoes.

You can buy potato starch, and you can also use cornstarch instead of flour. For me, rice flour comes out too hard, but I do add it to crackers when I make them to make them more crunchy.

the instant mash potatoes that i buy contain dehydrated potatoes. few preservatives and nothing else. Guess you buy the cheaper low quality varieties.

Dehydrated potatoes (which you can also get as just potatoes) tend to go mushy in coatings, even with oven baking rather than frying. You can try them. They could potentially work, if you can get them to stick. It might be easier if you whirred them up in a food processor first, so gravity wouldn't have as big a role, and there wouldn't be as big a hole if some fell off.

I've never heard of the eggs or milk causing burning. Just that sentence makes me think the oil is too hot.

My point wasn't to list every possible coating. Just that all kinds of coatings are possible. There's no gluten in fried chicken. GF would be not because of the gluten but because of the proteins that become gluten in certain circumstances that people with gluten issues might also be reactive to. Since there's no gluten development, however, except where bread crumbs are used, there's no issue with subbing other kinds of flours. Many people use a combo of cornstarch and cornmeal for a very crunchy coating.

Why not try making your Maryland chicken, which you liked, with a GF flour, and if that comes out well, experiment with other stickums besides egg?

i don't batter my Maryland fried chicken. I dredge it. second milk and buttermilk contain sugars which can cause burning and a very dark outer coating. as for trying them a friend wife who is gluten free is the one who keyed me in on using the instant potatoes.

Also seltzer works well lighten weight of coating when used in the batte or a wetting agent when dredging chicken for frying.

I thought that's what we were talking about: Flour dredging chicken. Batter is a different story entirely. I would guess that using egg replacements in the batter would work, but if I were you, I'd start with a recipe. I'm sure something works well, but it's a more complicated relationship than just will the flour stick. The flour is the same. Still no gluten development, and a combo of rice or other flour and some kind of starch should work fine. Seltzer is good, but I prefer beer. It's fluffier and the alcohol evaporates more quickly than water, helping the puff along.

Dehydrated potatoes are good for a lot of things, but as a chicken coating, they tend to fall off more easily and taste potato-y. I'm not saying it can't be made to work, but I think other things work better.

soak overnight in beer. pat dry. dredge lightly in flour. fry both sides and finish in oven. or just fry it naked and finish in oven.

or adapt Martha's curry chicken recipe

bragu_DSM 5 to get good coverage and good adhesion you need the chicken to be wet.

plllog try first; then say it does not work or taste good.

damp yes, not soaking wet. although the breading stations at kfc had you soak the chicken pieces and then toss them into a 50 lb bag of flour.

War Garden, I HAVE tried the dehydrated potatoes. That's why I said what I did. There are much better coatings to be had. I'd only go to potato if no grain at all could be used, and then, as I said, I'd turn the potatoes into flour or just use potato starch, but I haven't tried those. I think it might be better than dehydrated potato flakes, which I've done both with and without potato starch. It gets mushy and tastes potato-y. It also doesn't stick as well as other things.

I just fried some wet chicken (pickle juice) and the coating didn't stick well.

My usual is flour > egg > flour/crumbs. That always sticks well. I think there are a lot of things that are commonly used by vegans instead of eggs or milk that could work instead, but I haven't tried them.

For a minute, I thought you were going to feed chicken to vegans. Made me laugh

LOL!! Poor vegans! I wouldn't, but I do learn from them. They're always trying to find things that'll do what animal protein will and come up with some very clever things.

I wonder if panko would work.

Panko has gluten.

Oh, I didn’t know. I thought it was rice based