Posted by The Culinary Farm on a sun-drenched Lake of the Ozarks day
Today feels like one of those days where your heart is just full. The sun is shining over Lake of the Ozarks, the breeze is just right, and I’m out here feeling so incredibly grateful. We’ve officially added our first animals to the farm—two adorable bloodhound puppies. It’s already been a wild ride. After a good bath yesterday, one of them (of course the little escape artist) slipped right out of her collar and disappeared for hours. I just about lost it. After scouring the neighborhood and calling her name, we finally found her tucked down a cove, hiding by someone’s garage like it was no big deal. That pup’s got personality, I’ll tell you that!
Anyway, after that stress, I needed something comforting… something crispy, juicy, and nostalgic—and this gluten-free fried chicken absolutely hit the spot. I’ve been playing around with different flours, and King Arthur’s Gluten-Free All-Purpose Flour is hands-down one of the best for that perfect golden crunch without the gluten.
If you’re new here—hi, I’m Amber, the heart and hands behind The Culinary Farm. I share honest food made with love, and today I’ve got a recipe that’s just as cozy as it is crave-worthy.
🍗 Gluten-Free Fried Chicken with King Arthur Flour
Ingredients:
2 lbs chicken (drumsticks, thighs, or breast cutlets work great)
2 cups buttermilk 1 tbsp hot sauce (optional but recommended)
2 cups King Arthur Gluten-Free All-Purpose Flour
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp black pepper
½ tsp cayenne pepper (optional for heat)
2 eggs
Neutral oil for frying (like avocado, peanut, or vegetable)
Instructions:
Marinate that chicken: In a bowl, mix the buttermilk and hot sauce.
Add your chicken, cover, and let it marinate in the fridge for at least 2 hours—or overnight if you really want to make it next-level juicy.
Set up your dredging station: Bowl 1: Beat the eggs. (Sometimes I splash in a bit of hot sauce.)
Bowl 2: Combine the King Arthur GF flour with all the spices. Dredge: Dip each piece of chicken in the flour mixture, then the egg, then back into the flour. Press it in to get that nice coating.
Fry time: Heat about 2–3 inches of oil in a heavy pan (cast iron is gold here) to 350°F.
Fry chicken in batches, 6–8 minutes per side depending on thickness, until golden brown and internal temp hits 165°F. Don’t overcrowd the pan!
Drain and rest: Let your chicken rest on a wire rack or paper towels. Hit it with a little flaky salt while it’s hot if you’re feeling fancy.
This chicken comes out crispy on the outside, juicy on the inside, and full of flavor—without a trace of gluten. It’s officially a new staple here at the farm. You can also catch me making it over on TikTok at @the.culinary.farm where I share more real-life recipes and a peek into our growing farm adventures.
If you try this, tag me—I’d love to see your creations! And if you’ve ever chased a muddy hound puppy down a lake cove… I feel you. 😂
More recipes and updates coming soon. Until then, sending love and good eats from our little corner of the Ozarks 💛
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#TheCulinaryFarm #GlutenFreeRecipes #FriedChicken #FarmLife #LakeOfTheOzarks #KingArthurFlour #BloodhoundPuppy
The Culinary Farm 
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