Gluten-free Spicy Fried Chicken
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Prep Time
15m
Cook Time
20m
Total Time
35m
This gluten-free spicy fried chicken is marinated in buttermilk and coated in a flavorful gluten-free mix of rice flour, tapioca flour, and potato starch. Fried to crispy perfection and served with dill pickles, pickled chillies, and a spicy mayo sauce, it's a delicious twist on traditional fried chicken.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Prepare the chicken pieces by lightly scoring the flesh.
2
Prepare the marinade by mixing the ingredients in a large bowl. Add the chicken pieces. Mix until well combined. Cover and refrigerate overnight.
3
Make the gluten-free coating by mixing together the ingredients in a large bowl or tray. Remove the chicken from the fridge and coat the pieces in the flour mixture. Rub generously over chicken (there should be some scraggly bits).
4
Pour enough extra oil into a large wok to come one-third of the way up the side. Heat over medium-high heat until a wooden spoon dipped into the oil causes bubbles to form. Reduce heat to medium. Carefully place half the chicken into the wok and cook for about 5 minutes or until a light golden colour. After 5 minutes, remove from oil onto a cooling rack and rest for 10 minutes, while you cook the rest of the chicken.
5
After both batches have rested for 10 minutes, place the chicken in two batches again back into the wok with the same oil for a second fry for another 5 minutes or until the pieces are deep golden brown and cooked through. Drain on paper towel.
6
Serve with pickles, pickled chilli and your choice of hot sauce.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories887kcal
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Fat30g
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Saturated Fat9g
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Carbohydrates127g
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Fiber4g
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Sugar2g
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Protein27g
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Cholesterol128mg
-
Sodium935mg
Percent Daily Values are based on a 2,000 calorie diet.