Gluten-Free Buffalo Fried Chicken Sandwich

Gluten-Free Buffalo Fried Chicken Sandwich with Homemade Refrigerator Pickles on a Schar Baguette

Gluten-Free Fried Chicken

Well I don’t think there is a more satisfying chicken sandwich than this fried chicken sandwich smothered with an easy homemade Buffalo sauce and two pretty tasty pickles!

We do love to fry foods around here. There are typically three different methods I like to use depending on the type of food we are going to fry. For fried chicken, there are several options:

  1. BRINE with SEASONED SALT and WATER –> DIP in GF FLOUR –> FRY (dairy-free chicken tenders)
  3. SEASONED GF FLOUR –> GOAT MILK YOGURT/WATER/EGGS –> SEASONED GF FLOUR –> FRY (fried chicken tenders and okra or chicken fried steak)

For the gluten-free flour, I usually use either brown rice flour or a blend of brown rice and certified gluten-free oat flour. Or an all-purpose flour without xanthan gum, like Bob’s Red Mill (bean blend in the red bag).

And we try to buy organic brown rice cereal to make a panko-like substitute for a nice crispy crust. This method works great for fried artichokes and mozzarella sticks, too.

Gluten-Free Fried Chicken and Okra

For this gluten-free fried chicken Buffalo sandwich, we just wanted two small sandwiches. You could easily do this with chicken tenders, but I didn’t have any. So we cut off the skinny ends of two boneless chicken breasts to make it. And saved the thick ends to make something else later.

Using method 3, but without the seasoned salt, the chicken pieces were dipped in brown rice/oat flour and then the yogurt, water, and lightly beaten egg mixture. Then back into the flour before frying.

I really like using a fair trade organic vegetable shortening from Spectrum for the frying oil as well because it has no hydrogenated fats. And everything comes out nice and crispy.

Gluten-Free Buffalo Fried Chicken Salad with Blue Cheese Dressing

Homemade Buffalo Sauce

I love hot sauce, especially Frank’s RedHot Original Cayenne Pepper Sauce. We keep a giant bottle in the fridge and I put it on almost everything. It can also be turned into a really delicious homemade Buffalo sauce with only a few ingredients.

To make the Buffalo sauce, we melt the ghee in the microwave in a small bowl. Then whisk in the gluten-free hot sauce and garlic powder. You want the hot sauce to be at room temperature before mixing it with the hot ghee. Otherwise it won’t blend very well.

Then using a small brush, spread the Buffalo sauce on both sides of the fried chicken pieces. MMMM. They go really well with blue cheese on a salad, too!

Homemade Refrigerator Pickles

We’ve recently started a home delivery service with Imperfect Foods. And in our box were two large cucumbers. I’m a little picky about cucumbers. I prefer the smaller Persian cucumbers than the big ones.

Box of vegetables from Imperfect Foods Delivery

So I was trying to come up with something to do with them besides just an appetizer like these Ranch cucumber bites or a Greek salad. And Brett suggested pickling them. I love pickles! So I found a recipe and tried it out.

Homemade Refrigerator Pickles

I made a few substitutions with what I had on hand. They were fantastic. Love them!!! And they were perfect on the fried Buffalo chicken sandwich! Perfect.

But it goes without saying that you don’t have to make your own pickles. Use your favorite, but make sure they are gluten-free.

Homemade Refrigerator Pickles on top of a Crispy Buffalo Fried Chicken Breast

The Buffalo Fried Chicken Sandwich

So once you have your Buffalo sauce drenched fried chicken and a couple of pickles, all you need is bread. I really like the Schär baguettes. They are soft on the inside and have a nice hard crust on the outside.

It totally stood up to the Buffalo sauce on the sandwich. It was a little messy, but it was so good. I’m still thinking about it!

Gluten-Free Buffalo Fried Chicken Sandwich with Homemade Refrigerator Pickles on a Schar Baguette

Gluten-Free Buffalo Fried Chicken Sandwich

Gluten-Free Buffalo Fried Chicken Sandwich with Homemade Refrigerator Pickles on a Schar Baguette

Course Main Course
Cuisine American
Keyword buffalo sauce, fried chicken, schar bread
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Deana Larkin Evans


GF Buffalo Sauce

  • 2 tbsp ghee
  • 4 tbsp GF hot sauce at room temperature (like Franks RedHot)
  • 1/8 tsp garlic powder

Fried Chicken

  • 2 skinny ends of a boneless breast (or chicken tenders)
  • 1 cup brown rice flour (or brown rice/oat flour blend)
  • 1/2 cup plain goat milk yogurt
  • 1/2 cup filtered water
  • 1 egg, lightly beaten
  • Frying Oil

Other Ingredients

  • GF Bread
  • GF Pickles


  1. To make the Buffalo sauce, melt the ghee in the microwave in a small bowl. Whisk in the hot sauce (at room temperature) and garlic powder. When the fried chicken is ready, use a small brush to spread the Buffalo sauce on the chicken pieces.

  2. Set up two bowls next to each other. Add the brown rice flour (or brown rice/oat flour blend) into one bowl. Add the yogurt, water and egg to the other bowl and mix until well combined.

  3. To batter the chicken pieces or tenders, first coat it with the flour. Next add it to the yogurt/egg mixture. Then place it back into the flour. When well coated place on a plate until ready to fry.

  4. Meanwhile, heat enough oil for frying in a small skillet. Once it reaches a temperature of 350 degrees it is ready. Place the chicken pieces into the oil and fry for about 3-4 minutes on each side until brown and crispy. Internal temperature should be 165 F.

  5. When done frying place the chicken fried steak onto a plate covered with paper towels to soak up any excess oil. Then brush with the Buffalo sauce.

  6. Prepare the bread according to intructions. If using the baguette, cut into smaller pieces and then cut in half. Add the chicken and pickles, then enjoy.

Want More Comfort Food Recipes Like This Buffalo Chicken Sandwich?

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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