A firm favourite and a weekend treat for the kids, succulent strips of chicken breast in a spicy crumb. Ideal either as part of a meal or cold for lunchboxes. Enjoy!
Spicy Chicken Dippers
2 chicken breasts
Vegetable oil
1/2 cup of gluten free flour mix
1/2 cup of Gram (chickpea flour)
1/3 cup of cornflour
2 teaspoons of xanthan gum
1 tablespoon of mixed herbs
1/2 cup of Gram (chickpea flour)
1/3 cup of cornflour
2 teaspoons of xanthan gum
1 tablespoon of mixed herbs
1 teaspoon paprika
freshly ground black pepper
1 desert spoon of crushed sea salt
3 generous pinches of chilli flakes (decrease the chilli content to taste)
1 large egg
splash of milk
Slice the chicken into strips
Mix together all of the dry ingredients in a sturdy freezer bag by sealing the top of the bag and shaking it to combine.
Whisk the egg and milk together and season with salt and pepper.
Dip the strips in the egg mixture and add to flour bag, four at a time. Shake to coat. continue until all strips are coated. Repeat to give the chicken another coat of egg, and again with flour.
Heat the oil in a wok or deep fat fryer. Fry the strips in batches until golden and cooked through.
Serve with potato wedges, salad and coleslaw. Alternatively, with chips/fries and ketchup.
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