Gluten-free Spicy Fried Chicken - Marion's Kitchen (2024)

Ingredients

Steps

• 

  Prepare the chicken pieces by lightly scoring the flesh.

• 

  Prepare the marinade by mixing the ingredients in a large bowl. Add the chicken pieces. Mix until well combined. Cover and refrigerate overnight.

• 

  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).

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  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.

• 

  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.

• 

  Serve with pickles, pickled chilli and your choice of hot sauce.

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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