• 500 grams boneless chicken thighs, cut in to bite size pieces
  • 150 milliliters Buttermilk
  • 1.5 Cups of Gluten Free Flour
  • 1 tablespoon table salt
  • 2 tablespoons garlic powder
  • 2 tablespoons cayenne
  • Oil for deep frying
  • 1 cup of mayonnaise
  • 1 green chilli chopped
  • 1/2 Lime
  • Pinch of salt


  1. Mix together the cut up chicken and buttermilk. Cover and leave to marinate in the fridge, preferably overnight but for at least 1 hour.
  2. In a bowl mix together the GF Flour, salt, cayenne, and garlic powder
  3. Take the buttermilk chicken and toss into the flour mixture and then leave in a separate bowl. Don't leave the chicken in the flour, as it needs to create a batter.
  4. Heat your fryer to 180 degrees.
  5. Deep fry your chicken in batches till golden and cooked through - 4-5 minutes.
  6. To make the mayo, combine the mayo, chopped chilli, juice of half a lime and the pinch of salt.
  7. Serve the chicken with the mayo as a dip.