The fast food Friday challenge is upon me again!
A certain international fast food chain is held in very high regard by the boys. Apparently, their popcorn chicken is delicious, unfortunately, I can’t check as there isn’t a gluten free option.
After a bit of experimenting we came up with this recipe and it’s a winner!
For the chicken…..
750g chicken breast, diced into 2cm pieces
1 teaspoon Cajun spice rub
1 teaspoon smoked paprika
For the flour mix…..
340g gluten free plain flours
180g besan/chickpea flour
2 tablespoons Cajun spice rub
For the egg mix…….
3 eggs, beaten
In a large bowl combine chicken, 1 teaspoon spice rub and smoked paprika, mix well and leave to marinade for an hour if you have time.
In another large bowl mix the flour, besan and 2 tablespoons of spice rub, use a whisk to mix it really well.
In a smaller bowl whisk the egg and buttermilk.
Heat your oil to 180 degrees Centigrade.
The next bit is easiest if you keep one hand clean, I can guarantee the phone will ring if both hands get dirty!
Take each piece, dip it into the flour, into the egg mix then into the flour again, set aside and repeat with the rest of the chicken. I find a large baking sheet the best place to set aside the prepared chicken, it must be kept in a single layer.
In small batches fry the chicken until golden brown, remove with a slotted spoon and spread on a baking sheet lined with kitchen towel.
Serve the chicken with wedges and some sour cream to dip and obviously eat with your fingers!