Are you avoiding gluten, but still craving all the things you can no longer eat? How to Plan Anything Gluten Free is packed with 30 brand new, customisable, quick-and-easy recipes for breakfast, lunch, dinner and sweet treats, and meal plans tried and tested by Becky Excell.
Serves: 2-3
Time: 45min
Ingredients:
- 2 large skinless chicken breast fillets, about 400g in total
- 40g (1/3 cup) cornflour
- 100g (3/4 cup) gluten-free flour
- 30g gluten-free breadcrumbs
- 1 tsp celery salt
- ¼ tsp ground white pepper
- ¼ tsp ground black pepper
- ¼ tsp gluten-free baking powder
- ¼ tsp ground turmeric
- 170ml (generous 2/3 cup) water
- Vegetable oil, for deep-frying
Method:
- Line a large baking tray with non-stick baking parchment.
- To prepare the chicken, either butterfly the breasts or place between two sheets of glad wrap and pound with a rolling pin until 1cm thick. Chop into 5cm pieces and set aside.
- Spread out the cornflour on a large plate. Put the plain flour, breadcrumbs, celery salt, white and black pepper, baking powder and turmeric in a large mixing bowl. Stir well and add the water, to achieve a thick, smooth consistency.
- Take five pieces of chicken at a time and roll them in cornflour until well coated. Transfer to the batter mixture and coat well then onto a lined baking tray. Repeat until all the chicken is coated. Place in freezer for 1–2 hours.
- Half-fill a large, deep, heavy-based saucepan with vegetable oil and place over a medium heat for 15 minutes or it until it reaches 180°C.
- Remove the nuggets from the freezer and lower them, five at a time, into the hot oil. Cook for 5 minutes, turning halfway until golden. Remove from the oil and transfer to the plate lined with paper towel to drain.
- Repeat with the remaining nuggets then serve with your favourite G-F sauce.