Chicken Nibbles

This is my gluten and egg free version of every child’s favourite, popcorn chicken.

Serves 4-6 depending on appetites!

Ingredients

WET INGREDIENTS

1kg chicken breast, diced 1cm

50mls buttermilk

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon salt

DRY INGREDIENTS

230g chickpea flour

2 teaspoons gluten free baking powder

1/2 teaspoon freshly ground pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt

Method

Get out two large bowls, measure the ingredients out at the same time, it saves you measuring out the spices again later.

So, all the wet ingredients in one bowl and all the dry ingredients in the other.

Combine the wet ingredients well and pop them into the fridge for 2-4 hours.

Heat your deep fat fryer to 170 degrees.

Take handfuls of the chicken and tumble the chicken pieces through the dry spice and chickpea mix.

Fry in batches for 4-5 minutes until cooked through and golden.

Drain on kitchen towel roll and repeat with the remaining chicken.

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