Try this Southern-Style Gluten-Free Hot Chicken Strips recipe from KC the G-Free Foodie – it’s gluten-free, dairy-free, and full of spicy deliciousness.
Gluten-Free Hot Chicken: because everyone needs some.
I feel like no one should go without hot chicken -it’s one of my favorite things about the southern states. This version is both gluten-free and dairy-free, so we all can enjoy the crispy deliciousness.
How to serve these gluten-free hot chicken strips:
Hot chicken is often served with pickles, mayonnaise and white bread for a sandwich with a spicy kick. Since that's how the chicken is normally served, I used boneless breasts cut into strips, but you could definitely make this recipe with bone-in chicken too. Just make sure you fry long enough to get the chicken cooked! Since gluten-free flour can be tricky, you could also fry bone-in chicken and then finish cooking it in the oven. I used orange juice instead of buttermilk, which gives the same tenderizing and marinating effect without the dairy.
About the hot chicken rub:
The red rub is seriously hot, but if you’re feeling really wild, you can make extra rub and coat the finished chicken with it – but don’t say I didn’t warn you! McCormick single seasonings are gluten-free and easy to find, so those are often I ones I buy to make this blend. I use the seasoning blend (without the hot sauce and juice) to add a kick to chili and sauces too.
About the gluten-free flour blend:
For dairy-free chicken strips, make sure your GF flour blend does not contain dairy. Some of the popular cup-for-cup/AP blends do, so I use Pamela's Products GF Artisan Blend or King Arthur GF Measure for Measure blend. Or, I make my own gluten-free flour blend with this recipe.
If you love southern food like I do, give this Saucy Creole Shrimp a try. If dairy isn't an issue, this Bacon Pimento Macaroni and Cheese and Pimento Cheese Appetizer are delicious too.
Southern-Style Gluten-Free Hot Chicken Strips Recipe
Ingredients
- 1 lb large boneless skinless chicken breasts, cut into strips
- Oil for frying
For the red rub:
- 1 tablespoon garlic powder
- 2 tablespoon onion powder
- 2 tablespoon paprika
- 2-3 tablespoon cayenne pepper
- 1 tablespoon GF hot sauce
- ½ teaspoon white pepper
- 1 cup orange juice
For the dredge:
- 2 cups all-purpose GF flour blend
- 4 teaspoon baking powder
- 1 tablespoon salt
- 2 tablespoon paprika
- 1 teaspoon cayenne
Instructions
- Combine the red rub ingredients in a large, shallow bowl. Add in the chicken and turn to fully coat. Cover the bowl and place in the refrigerator to marinate for at least 4 hours, overnight is better.
- When you’re ready to fry the chicken, mix the dredge, and pull each strip out of the marinade and coat them thoroughly with the flour mixture. Place the coated strips on a plate.
- Heat 1 inch of cooking oil in a large skillet over medium heat. Oil should be hot enough to sizzle and turn the strips golden brown without scorching them.
- Cook the strips a few at a time (don’t crowd the pan) for a about 3-4 minutes on each side, until the chicken is cooked through. Set cooked strips on a paper towel-lined plate to cool while the rest of the chicken is cooking.
- Season the finished strips with a sprinkle of salt and serve with your favorite hot sauce and pickles.
Video
Notes
Nutrition
Photos: Meg van der Kruik - if you'd like to make your own pickles too, try Meg's recipe!
What to serve with gluten-free hot chicken:
The Best Baked Gluten-Free Mac and Cheese
This gluten-free Baked Mac and Cheese is a crowd-pleasing favorite! Cheesy & creamy with a crunchy, buttery top, it's everything baked macaroni & cheese should be.
Sarah's Gluten-Free Dairy-Free Biscuits
Our friend Sarah takes the (GFDF) cake when it comes to baking without gluten or dairy (or even eggs!) Her gluten-free dairy-free biscuits are full of flaky goodness.
Gluten-Free Red Velvet Goodness:
This recipe for gluten-free Red Velvet Cupcakes comes direct from the "fairy godmother of cupcakes" herself, Candance Nelson, founder of Sprinkles Cupcakes.
If there's a gluten-free cupcake recipe worth trying, it's probably hers, am I right?
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