Prepare the marinade by mixing the ingredients in a large bowl. Add the chicken pieces. Mix until well combined. Cover and refrigerate 1 hours – 12 hours.
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).
Meanwhile, heat the oil to 350-F.
Place 3-4 pieces of chicken in the oil.
Cook for about 7 minutes, flipping half way through. Internal temperature should reach 160-F.
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