Gluten-free crispy sweet and sour airfryer fried chicken

Soaking the chicken in buttermilk makes for juicy and tasty bites, cooked in a crisp gluten-free batter. Serve with a tasty sweet and sour dipping sauce!

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 1.5 kg thigh cutlet bone in, skin off chicken pieces
• 400 ml buttermilk
• 2 cups gluten-free cornflour
• 2 cups gluten free plain flour
• stone mill salt
• olive oil spray

Spice mix

• 2 heaped tbsp smoked paprika
• 1 heaped tbsp oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp white pepper

Sweet and sour sauce

• ¾ cup brown sugar
• 1½ tbsp gluten-free cornflour
• 1 cup pineapple juice
• 3 tbsp gluten-free tomato sauce
• ⅓ cup white vinegar
• 2 tbsp gluten-free soy sauce
• 2 tbsp cold water

Soaking time: 2 hours if possible.

Instructions

1. In a large bowl, pour the buttermilk over the chicken and soak in the fridge for a few hours (ideally about 2 hours for best results, but at least 30 minutes).
2. Mix the corn flour, gluten free flour, spice mix and a generous amount of salt in a bowl.
3. Using tongs, coat the buttermilk chicken pieces in the flour mix, ensuring a generous amount of buttermilk is on the chicken to create a moist, raggy flour coating.
4. Spray the air fryer basket and then spray the chicken with olive oil spray as well.
5. Cook in the air fryer on 200°C for about 12-15 minutes each side (depending on chicken cut and size), turning halfway through and giving the pieces another olive oil spray.
6. Meanwhile, for the sweet and sour sauce, mix the brown sugar and corn flour and mix in a small saucepan or electric frypan, then add the pineapple juice, vinegar, tomato sauce and soy sauce and bring to the boil, whilst whisking.
7. Serve on top of or next to your fried chicken for dipping!

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.