Ingredients
Scale
For the chicken:
- 1 pound chicken breasts, OR thighs (for a fattier cut), cut into long strips
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
For dry batter:
- 1/2 cup all purpose gf flour
- 1/2 cup cornstarch
- 1 Tbsp baking powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1/2 tsp cayenne
- 1 tsp white pepper
- 1 – 2 tsp salt
- 1/4 tsp black pepper
For the wet batter:
- 1 cup non dairy milk
- 1 Tbsp apple cider vinegar
- 1/3 cup all purpose gluten free flour (more as needed)
Instructions
- Mix all the chicken seasoning ingredients and rub onto the meat.
- In one bowl, combine dry batter ingredients.
- In a second bowl, mix the wet batter ingredients.
- Preheat oil in a deep pot to 375°F. Test with a pinch of flour—it should sizzle, not brown too fast.
- Coat chicken in dry, then wet, then dry batter again.
- Fry until golden brown, about 2–3 minutes per side.