Gluten-Free Fried Chicken Tenders

Directions

• Make the buttermilk marinade
  In a large bowl, combine 2 cups milk and 2 tablespoons vinegar to create buttermilk. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon thyme, and 1 tablespoon hot sauce. Add 1 pack of chicken tenderloins, ensuring each piece is coated well. Cover and refrigerate for at least 2½ hours, or overnight for deeper flavour.
• Prepare the coating
  In a separate bowl, mix together 1 cup gluten-free plain flour, ½ cup gluten-free cornflour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, 1 teaspoon cayenne pepper, and 1 teaspoon thyme. Stir well to combine.
• Coat the chicken
  Remove the chicken from the marinade, letting any excess liquid drip off. Coat each piece in the dry mix, then dip it back into the buttermilk marinade and again into the dry mix for a double coating. This double dip helps create that extra-crispy crust. Work quickly so the coating doesn’t become soggy.
• Fry until golden
  Heat enough oil in a deep pan to submerge the chicken. Once the oil is hot, carefully fry the chicken pieces in batches until golden brown and crispy. Transfer to a wire rack or paper towel to drain excess oil.
• Serve and enjoy
  Season with salt, serve hot with your favourite dipping sauce.

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