Crispy Gluten Free Fried Chicken BLC Recipe



6 Helga’s Gluten Free Gourmet Rolls Traditional White

6 leaves butterhead lettuce

3 vine ripened tomatoes  

12 slices of grilled streaky bacon


Buttermilk and maple fried chicken:

6x 80g chicken thighs (boneless and skinless)

100ml maple syrup

800ml buttermilk

1 tsp cayenne pepper

1 tsp sea salt

2 eggs

1kg potato flour


Chipotle mayonnaise:

240g mayonnaise

50g blended tinned chipotle

Zest of ½ lemon


Make sure chicken thighs are even in size – if not, lightly flatten with mallet until similar in size. This will help the chicken cook evenly and faster

Place chicken in a bowl with 500ml buttermilk, maple, cayenne pepper and salt. Mix well and refrigerate overnight

Mix 300ml of buttermilk and eggs well in a big bowl until ready for frying

Sift the flour into a bowl for coating the chicken

Remove chicken from buttermilk and dust well in potato flour

Place chicken in buttermilk egg mix and once coated return to the potato flour until coated well

Place in fryer at 170-180oC and cook until golden and crispy. This should take 5-7 minutes

Drain on paper towel and season with sea salt

Chipotle mayonnaise:

Mix well and refrigerate until needed

To serve:

Toast Helga’s Gluten Free Gourmet Rolls Traditional White and brush with melted butter

Place a leaf of butterhead lettuce on the base of the roll followed by a slice of vine ripened tomato

Add the crispy chicken with two slices of grilled streaky bacon and a tablespoon of chipotle mayonnaise

Add top of roll and serve

Prep time: 30 minutes + overnight for marinating
Cook time: 40 MINUTES
Total time: 70 MINUTES + overnight
+ 6 +

*Recipe for Helga’s Bakehouse by Chur Burger

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Categories: MAINS.