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The BEST gluten free fried chicken. And I mean the BEST!
The is Simons recipe and it’s sooo good. He’s a great cook and I’ve finally managed to snap a photo of his food before we ate it. It’s crispy on the outside, with great flavour and tender chicken. It’s marinated in buttermilk which helps give it the fantastic flavour and crispy texture.
A top tip is getting the oil the right temperature for frying. If you have a thermometer to check the oil temperature it should be around 175-180 degrees Celsius. Also don’t overcrowd the pan with all the chicken at once, as this will drop the oil temperature and cause your chicken to be oily. Cook it in batches for the best results.
I hope you enjoy!
Kath xx
Ingredients
- 500g chicken tenderloins
- 500ml buttermilk
- 1tsp siracha
- 90g gluten free plain flour (we used Aldi)
- 115g polenta
- 1 tbsp paprika
- Canola oil for frying
- Mayo/sweet chilli to serve
Instructions
- In a large bowl place the chicken with the buttermilk and siarche. Stir to coat and season with salt and pepper. Cover and refrigerate for 3 hours to marinate.
- Mix the gluten free flour, polenta and paprika in a medium shallow bowl. Season with salt and pepper.
- Heat oil to 160 degrees Celsius in a large saucepan.
- Toss chicken in the flour to coat. Shake off any excess. Place the chicken in two batches in the oil. Don’t overcrowd the pan or it will cause the oil temperature too drop. Fry for 10-15 minutes until the chicken is cooked through. This will depend on the thickness of the tenderloins.
- Remove from the pan and drain on paper towel.
- Season with salt and pepper and serve with dipping sauces of your choosing.
