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
Steps
Mix together the cut up chicken and buttermilk. Cover and leave to marinate in the fridge, preferably overnight but for at least 1 hour.
In a bowl mix together the GF Flour, salt, cayenne, and garlic powder
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.
Heat your fryer to 180 degrees.
Deep fry your chicken in batches till golden and cooked through - 4-5 minutes.
To make the mayo, combine the mayo, chopped chilli, juice of half a lime and the pinch of salt.
