The Gluten-Free Flour You Need To Try For Fried Chicken

For those who think going gluten-free means giving up crispy, golden fried chicken, it's time to reconsider. While traditional flour gets the job done, there's a surprisingly effective alternative that delivers on both texture and flavor. Almond flour, made from finely ground almonds, fries up light and crunchy while adding a subtle nutty flavor that complements the seasoning. It's a staple in paleo and low-carb cooking, but its real appeal goes beyond dietary preferences — it simply makes great fried chicken.

Texture aside, almond flour also brings a different nutritional profile to the table. Unlike wheat flour, it's naturally lower in carbohydrates and contains a mix of protein and healthy fats, making it a practical swap for those looking to adjust their diet without sacrificing the crispy coating they love. More importantly, it does the job without feeling like a compromise. Making gluten-free junk food shouldn't have to mean losing the satisfaction factor, and almond flour proves that a simple ingredient switch can deliver on both taste and texture.

But before you start dredging and frying, there's more to know about why this ingredient deserves a spot in your kitchen. From getting the right level of crisp to ensuring the breading actually sticks, here's what you need to know before making the switch.

Almond flour's finely ground texture helps create a crisp, even coating that holds up through frying. Unlike some gluten-free substitutes that struggle with moisture or heat, it delivers a crust that stays intact and fries up beautifully. Its mild, nutty taste makes it a reliable alternative to traditional breading.

In a Southern fried chicken recipe, you can simply use almond flour in place of wheat flour in the dry mixture. A dip in the egg mixture will make sure the coating sticks. Since almond flour lacks gluten, it cooks differently than wheat flour. It tends to brown a bit quicker, meaning careful temperature control is key — too hot, and the coating can burn before the chicken cooks through; too cool, and the crust won't crisp properly. For this reason you will notice most "fried" chicken recipes actually call to pan-fry or bake the chicken in the oven between 350 and 400 degrees Fahrenheit rather than deep frying.

While it might require a slightly different approach, the payoff is a golden, crispy crust that rivals any traditional breading. After all, eating gluten-free doesn't have to be difficult.