Fakeaway Fried Chicken
We all miss Takeaway, and at times a good fried chicken. This recipe is really simple and better than the takeaway versions. We use Soya milk, but change the milk for your prefered non dairy milk.
Ingredients
- 500 g Chicken Thigh Fillets
- 1 Gluten Free Vegetable Stock Cube
- 25 g Rice Flour
- 25 g Cornflour
- 50 g Gluten Free Plain Flour
- 1½ tsp Salt
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1½ tsp Garlic Powder
- 250 ml Soya Milk
- ½ tsp Chilli Powder
Instructions
- First of all make the brine (mariande), to do this mix the milk with the garlic powder, onion poweder, paprika and salt in a large bowl. Add the chicken and mix well to coat in the brine. Cover and marinate for at least 2 hours and up to 12 hours in the fridge.
- Preheat enough oil in a pan to deep fry the chicken.
- Mix the plain flour, cornflour, rice flour, stock cube and chilli powder in a bowl. Using tongs dip the chicken pieces into the mix and move around well making sure the chicken is covered.
- Add the chicken in batches from the coating into the oil. Fry for 4-5 minutes until golden brown and cooked through. Drain the cooked chicken on kitchen paer, season and serve
Notes
Tips for Success:
- For extra crispy chicken, you can spray the coated chicken pieces with cooking spray again halfway through baking.
- Feel free to adjust the seasonings in the coating mixture according to your taste preferences. You can add more or less of any spice to suit your palate.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for a few minutes until it curdles before using.
Nutrition
Calories: 206.4kcalCarbohydrates: 4.6gProtein: 14.8gFat: 14gSaturated Fat: 3.8gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 5.8gTrans Fat: 0.1gCholesterol: 83.5mgSodium: 154.4mgPotassium: 215.1mgFiber: 0.4gSugar: 0.1gVitamin A: 280.3IUVitamin C: 0.1mgCalcium: 12.2mgIron: 0.8mg