Gluten-free Spicy Fried Chicken
Gluten-free Spicy Fried Chicken
Ingredients
Chicken and serving
- 8 small chicken pieces (drumsticks and bone-in thighs are best)
- vegetable or rice bran oil, for frying
- dill pickles, to serve
- pickled chillies, to serve
- Marion's Kitchen Coconut Sriracha or your choice of hot sauce mixed with mayonnaise, to serve
Buttermilk marinade
- 300ml buttermilk
- 1 tsp sweet paprika
- 1 garlic clove, finely grated
- 1 tsp finely grated ginger
- ½ tsp turmeric
- 1 tsp dried oregano
- 1 tsp sea salt
Gluten-free coating
- 1 cup rice flour
- ½ cup tapioca flour
- ½ cup potato starch
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 1 tsp sea salt
Instructions
- 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 min - 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.
5 min - 6
Serve with pickles, pickled chilli and your choice of hot sauce.


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