This is an amazing recipe for gluten free fried chicken. It absolutely does not taste gluten free.
Recipe adapted from marionskitchen.com
Alternate coating recipe: alphafoodie.com
- For the marinade
- 2 pounds boneless skinless chicken tenders
- Buttermilk to cover
- 1/4 cup hot sauce
- For the coating
- 1 cup (160g) rice flour
- ½ cup (60g) tapioca flour
- ½ cup (95)g potato starch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne peppe
- 2 quarts peanut oil
- 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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