Southern-Style Gluten-Free Hot Chicken Strips Recipe
Fried chicken is a Southern staple, and a delicious dish to boot - and gluten-free folks don't have to miss out on it. This hot chicken recipe is served with pickles and mayo, and the spice rub has a serious kick.
Servings: 3 people
Calories: 550kcal
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
Make certain your GF flour blend is dairy free.
Nutrition
Calories: 550kcal | Carbohydrates: 83g | Protein: 44g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 2635mg | Potassium: 1774mg | Fiber: 14g | Sugar: 11g | Vitamin A: 6424IU | Vitamin C: 51mg | Calcium: 403mg | Iron: 7mg