Name: Gluten-free Spicy Fried Chicken
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 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

Gluten-free Spicy Fried Chicken

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Oh yes, you read right! This is a spicy fried chicken made by yours truly, that is not only deliciously crispy, but it’s GLUTEN FREE! Hello, good thing. Let’s get going with it.

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

Ingredients

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

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).
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.

30-minute meals Best-ever chicken recipes Chicken Chilli Sauces Coconut Sriracha Comfort food Dinner Family favourites Lunch Snacks

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Gluten-free Spicy Fried Chicken

Oh yes, you read right! This is a spicy fried chicken made by yours truly, that is not only deliciously crispy, but it’s GLUTEN FREE! Hello, good thing. Let’s get going with it.
PREP TIME	15 minutes
COOK TIME	20 minutes
SERVES	4

Ingredients

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

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).
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.

Maria

February 10, 2023

Marion’s & Noi’s Crispy Chicken

Love watching Marion’s & Noi’s cooking a home made cooking makes a difference.. 😋😋😋

Debby

Amazing

Tried was very popping in mouth

Tina

January 11, 2023

LOVE WATCHING HER AND HER MOM

I am having so much fun watching her and her mom cook, reminds me of me and my mom, I miss her so much but she taught me everything I know about cooking, it was something we love to do together so I so enjoy watching Marion and her mom and enjoy watching Marion on her own as well, love her recipes and I have learned a thing or two, hopes she keeps up the great work!!!

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