Prep Time:  15 minutes        |        Cook Time:  15 minutes        |        Serves:  4

Ingredients

• 1.5kg Broad Oak Farms chicken thigh cutlet (trimmed)  
• 400ml carton Farmdale buttermilk
• 2 cups White Mill Gluten Free plain flour
• 2 cups White Mill corn flour
• Stonemill salt
• The Olive Tree olive oil spray  

Spice Mix:  

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

Sweet and Sour Sauce

• 1 cup Westcliff pineapple juice
• ¾ cup White Mill brown sugar
• 3 tbsp Colway tomato sauce
• 1/3 cup Pure Vita white vinegar
• 2 tbsp Asia Specialities soy sauce
• 1 ½ tbsp White Mill corn flour
• 2 tbsp cold water
• The Olive Tree olive oil spray (if using an air fryer)  

Method

1. In a large bowl, pour the buttermilk over the chicken and let soak in the fridge for a few hours.
2. Mix the corn flour, add the gluten free flour and the spice mix. Add a generous amount of salt and mix.  
3. Coat the buttermilk chicken pieces in the flour mix using tongs ensuring a generous amount of buttermilk is on the chicken to create a moist, raggy flour coating.
4. If you’re using an air fryer - spray the 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 give another olive oil spray.  
6. For the Sweet and Sour sauce, add the brown sugar, corn flour and mix, add the pineapple juice, vinegar, tomato sauce and soy sauce in a small saucepan or electric frypan and bring to the boil, whilst whisking.    

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie