The present invention relates to gluten free fried chicken batter and, more specifically, to a method of forming fried chicken batter comprising the steps of: preparing seasoning additives including rice powder, corn starch, black pepper powder, common salt, red pepper powder and ground garlic ground to have the same size as wheat flour particles； mixing 10-30 parts by weight of the corn starch and 3-6 parts by weight of the seasoning additives with respect to the weight of the rice powder； mixing boiled water with the mixed powder and primarily stirring the mixture via a stirrer for 5-10 minutes, wherein the amount of the boiled water is 5-15 times with respect to the amount of the mixed powder； inputting cold water into the mixed powder resulted from the primary stirring and secondarily stirring the mixture in the stirrer for 5-10 minutes, wherein the amount of the cold water is 3-8 times with respect to the amount of the mixed powder； performing preprocesses of tertiary stirring and quaternary stirring for 5-10 minutes after the secondary stirring to make paste and aging the paste within an aging chamber of 1-4°；C for 12-24 hours； mixing 200 cc of the rice paste, made by aging the paste stirred in the rice paste preprocesses, with 60g of the mixed powder and stirring the mixture in the stirrer for 20-40 seconds. Therefore, batter, made by grinding the rice without using the wheat flour containing gluten, can be provided as fried chicken batter not containing gluten harmful to the human body.본 발명은 무 글루텐 후라이드 치킨 튀김옷에 관한 것으로서 더욱 상세하게는 밀가루 입자와 동일하게 분쇄된 쌀가루, 옥수수 전분, 후추가루, 식염, 고추가루, 분쇄마늘로 이루어진 조미 첨가물을 준비하는 단계； 상기 준비된 쌀가루 중량 대비 옥수수 전분 10∼30중량부, 조미첨가물3∼6중량부로 파우더를 혼합하는 단계； 상기 혼합된 파우더 중량부에 대하여 끓는 물을 5∼15배수로 혼합하여 교반기로 5∼10분간 1차 교반하는 단계； 상기 1차 교반 후 혼합된 파우더 중량대비 3∼8배수의 찬물을 넣고 교반기에서 5∼10분간 2차 교반하는 단계； 상기 2차 교반후 3차교반 및 4차 교반을 각각 5∼10분간 실시하여 죽 형태로 만든 후 1∼4℃의 숙성실에서 12∼24시간 동안 숙성하는 전처리단계； 상기 쌀풀 전처리 단계로 교반된 죽을 숙성시켜 된 쌀풀 200㏄와 상기 혼합된 파우더 60g의 혼합비율로 혼합한 후 교반기에서 20∼40초 동안 교반하여 후라이
