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Gluten-Free Curry Fried Chicken

Published: April 27, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 45 Minutes
Serves Serves 8 pc
Gluten-Free Curry Fried Chicken
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Average Rating: 4.5 | Rated By: 3 users

Although I called this fried chicken, it is mostly baked cutting back on fat and still keeping the crispy coating. The spices in this recipe add spectacular flavour to this gluten-free fried chicken dish. Serve with a drizzle of fresh lemon juice

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Ingredients

  • 8 pc. Skinless drumsticks or thighs
  • 2 Tbsp. GF curry powder
  • 1 tsp. GF garlic powder
  • 1 tsp. GF ground cumin
  • 1 tsp. GF ground marjoram
  • 1/2 tsp. GF ground black pepper
  • 1/4 tsp. GF nutmeg
  • 1 1/2 cups full-fat plain yogurt
  • Zest of 1 lemon
  • Pure sea salt
  • 2 cups gluten-free all purpose flour blend
  • 2 Tbsp. White sesame seeds
  • 1 tsp. Baking soda
  • Coconut oil for cooking

    • Instructions

  • Season chicken with salt
  • In a small bowl mix curry powder, cumin, marjoram, black pepper and nutmeg
  • In a large bowl combine 1/2 the spices, yogurt and lemon zest. Add chicken pieces and coat with the mixture. You can also use a re-sealable plastic bag to do this. Refrigerate overnight
  • Preheat oven to 375 F and line a baking tray with parchment paper
  • Mix flour, sesame seeds, baking soda and 1/2 teaspoon salt with the other half of spices. Roll each marinated chicken piece in the flour mix and place on a large plate
  • Heat about 1/2-inch of coconut oil in a non-stick pan over medium heat. Place chicken pieces in the pan and cook about 2 minutes per side, long enough to sear the coating. Place on prepared baking tray and bake for 15 - 20 minutes until the chicken is cooked. Internal temperature should read 165 F or 75 C
  • Note; you can also deep-fry the chicken if you wish


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