Tag Archives: popcorn chicken

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.

Gluten Free Popcorn Chicken

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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!

Ingredients

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

200mls buttermilk

Serves 6.

Method

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!