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Southern-Style Gluten-Free Hot Chicken Strips Recipe

Fried chicken is a Southern staple, and a delicious dish to boot - and gluten-free folks don't have to miss out on it. This hot chicken recipe is served with pickles and mayo, and the spice rub has a serious kick.
Prep Time20 mins
Cook Time15 mins
Marinating Time4 hrs
Course: Main Course
Cuisine: American
Keyword: chicken recipes, fried chicken recipe, gluten-free chicken recipes, gluten-free fried chicken, hot chicken recipe, Southern recipes, spicy recipes
Servings: 3 people
Calories: 550kcal
Author: K.C. Cornwell


  • 1 lb large boneless skinless chicken breasts, cut into strips
  • Oil for frying

For the red rub:

  • 1 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp paprika
  • 2-3 tbsp cayenne pepper
  • 1 tbsp GF hot sauce
  • ½ tsp white pepper
  • 1 cup orange juice

For the dredge:


  • Combine the red rub ingredients in a large, shallow bowl. Add in the chicken and turn to fully coat. Cover the bowl and place in the refrigerator to marinate for at least 4 hours, overnight is better.
  • When you’re ready to fry the chicken, mix the dredge, and pull each strip out of the marinade and coat them thoroughly with the flour mixture. Place the coated strips on a plate.
  • Heat 1 inch of cooking oil in a large skillet over medium heat. Oil should be hot enough to sizzle and turn the strips golden brown without scorching them.
  • Cook the strips a few at a time (don’t crowd the pan) for a about 3-4 minutes on each side, until the chicken is cooked through. Set cooked strips on a paper towel-lined plate to cool while the rest of the chicken is cooking.
  • Season the finished strips with a sprinkle of salt and serve with your favorite hot sauce and pickles.



Make certain your GF flour blend is dairy free.


Calories: 550kcal | Carbohydrates: 83g | Protein: 44g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 2635mg | Potassium: 1774mg | Fiber: 14g | Sugar: 11g | Vitamin A: 6424IU | Vitamin C: 51mg | Calcium: 403mg | Iron: 7mg