Description
This Crispy Gluten-Free Air Fryer Chicken recipe delivers perfectly golden, crunchy chicken with minimal oil and maximum flavor. Seasoned with garlic, onion, and paprika, then coated in a gluten-free flour mixture with a bright lemon twist, it’s finished with an optional lemon butter sauce that makes it absolutely irresistible.
Ingredients
For the Chicken
- 1½ to 2 pounds chicken pieces (drumsticks, thighs, or breasts cut into strips) – Use your favorite cuts or whatever’s on sale
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika – Adds a hint of smokiness and color
- Optional: pinch of cayenne for heat – Start small if you’re not sure
For the Breading
- 1½ cups gluten-free all-purpose flour – I like Bob’s Red Mill 1-to-1
- ½ cup cornstarch (or extra gluten-free flour) – Cornstarch = extra crispiness
- 2 teaspoons baking powder – This helps create those airy, crunchy bits
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Wet Dip
- 2 large eggs
- ¼ cup buttermilk (or dairy-free milk + 1 teaspoon vinegar) – The acid tenderizes the chicken
- Zest of 1 lemon – Don’t skip this!
- Juice of 1 lemon
For the Finishing Lemon Butter Sauce (Optional)
- 2 tablespoons butter (or dairy-free alternative)
- 1 tablespoon fresh lemon juice
- Lemon zest
- Fresh parsley, chopped (for garnish) – Makes it look restaurant-pretty
Instructions
Pat those chicken pieces completely dry with paper towels—this is more important than you think! Any moisture will prevent the coating from sticking properly.
Season all over with the salt, black pepper, garlic powder, onion powder, paprika, and cayenne if you’re feeling spicy. Give each piece a little rub to make sure the seasonings are evenly distributed, then let them rest on the counter while you set up your breading station.
In a shallow bowl or dish, whisk together the gluten-free flour, cornstarch, baking powder, salt, and black pepper until there are no lumps. This dry mixture is going to create that beautiful golden shell, so make sure everything is well combined.
In another bowl, whisk together the eggs, buttermilk, lemon zest, and lemon juice until it’s smooth and slightly frothy. The lemon adds such a wonderful brightness—you’ll smell it right away and know this chicken is going to be special.
Now comes the fun part! Take each seasoned chicken piece and dip it first into that lemony wet mixture, making sure it’s completely coated. Let the excess drip off for a second or two—you don’t want it too wet.
Then press it firmly into the flour mixture, turning it and pressing gently so every surface gets covered. Give it a gentle shake to remove any loose flour, and place it on a clean plate.
Repeat with all the chicken pieces. Your hands will get messy, but that’s part of the charm!
Preheat your air fryer to 390°F (200°C) for a couple of minutes—it doesn’t take long. Spray the basket lightly with cooking spray or brush with a tiny bit of oil.
Arrange the breaded chicken pieces in a single layer, making sure they’re not touching each other. If they overlap, they’ll steam instead of crisp, and we don’t want that. Cook in batches if you need to.
Air fry for 10 minutes, then carefully flip each piece over. Give them another light spray of oil, and air fry for another 8 to 10 minutes. You’re looking for a gorgeous golden-brown color and an internal temperature of 165°F when you check with your thermometer in the thickest part.
While your chicken rests for a few minutes after coming out of the air fryer, melt the butter in a small pan over low heat. Stir in the lemon juice and zest until everything’s combined and smells absolutely heavenly.
Drizzle this glossy, buttery goodness over the hot chicken, and finish with a sprinkle of chopped fresh parsley.
Notes
- Double-dip for extra crunch – If you want an even thicker coating, dip the chicken back into the wet mixture and flour again before air frying
- Keep it warm – If cooking in batches, keep finished chicken warm in a 200°F oven while you finish the rest
- Oil matters – Use a neutral oil like avocado or canola in your spray bottle; olive oil can smoke at high temps
- Flip gently – Use tongs, not a fork, to flip your chicken so you don’t pierce it and let the juices escape
- Parchment liners – Air fryer parchment liners with holes make cleanup even easier and prevent sticking
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Frying
- Cuisine: American