Air Fryer Buttermilk Fried Chicken (Gluten Free)
This Gluten Free Buttermilk Fried Chicken is the answer to your gluten free KFC prayers! Made in the air fryer to avoid deep frying, it's perfectly crispy and flavoursome with juicy chicken thighs.
Servings: 4 people
Equipment
Ingredients
- 640 g boneless chicken thigh fillets
- 150 ml buttermilk (or see notes for homemade)
- Spray oil
For the coating:
- 200 g plain gluten free flour
- 100 g cornflour (corn starch)
- 2 tsp gluten free baking powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion salt
- 1/2 tsp white pepper
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried sage
Instructions
- Add the chicken thigh fillets and buttermilk into a bowl and mix well. Cover and leave for at least 30 minutes - ideally overnight or a few hours if you can.
- Add all the coating ingredients to a large tub and secure the lid in place. Shake well to mix (alternative stir together in a bowl) and then pour into a large, shallow bowl.
- When the chicken has marinaded for at least 30 minutes, preheat the air fryer at 200C (I usually just run it for 4-5 minutes at this temperature).
- One piece at a time, add the chicken to the coating and turn, really using your hands to press the coating into the chicken so it's completely covered. You might want to turn it a couple of times. Gently shake off any excess and place on a plate until all the chicken is coated.
- Liberally spray the air fryer basket with oil then place the chicken pieces in, in one even layer with space between them - you may have to do this in batches. Spray the chicken with extra oil and then air fry for 12 minutes at 200C.
- After 12 minutes, open the air fryer drawer, spray the chicken with more oil then turn it over. Spray the tops of the chicken with oil and then air fry for another 5 minutes until golden brown and cooked through - the internal temperature should be at least 74C. (I recommend a food thermometer for this).
- Serve the chicken straight away with your favourite dips, sauces and sides. If cooking in batches, wrap on a plate in tinfoil until all the chicken is cooked.
Video
Notes
For homemade buttermilk: Mix 150ml milk with 1 tbsp lemon juice (or apple cider vinegar), stir and leave for 5 minutes to curdle to make buttermilk.
Nutrition
Calories: 463kcal | Carbohydrates: 58g | Protein: 37g | Fat: 10g
