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.
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.
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.
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 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika
- 2-3 tbsp cayenne pepper
- 1 tbsp GF hot sauce
- ½ tsp white pepper
- 1 cup orange juice
For the dredge:
- 2 cups all-purpose GF flour blend
- 4 tsp baking powder
- 1 tbsp salt
- 2 tbsp paprika
- 1 tsp 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!
