(ED) / DF / GF / Low Amines / LS / MSG Free

Gluten Free Chicken Nuggets

Serves 2-4


  • 2 chicken breasts cut into nugget piece sizes
  • ½ cup besan chickpea flour
  • 3 tbsp GF cornflour
  • 1 tsp baking powder and a Pinch of salt
  • 1 egg, lightly beaten
  • ½ cup sparkling mineral water
  • Rice Bran or Canola oil for frying


Mix the besan flour, cornflour and baking powder together in a bowl season with a pinch of salt. Make a well in the centre and pour in the beaten egg, whisk together slightly then add the sparkling mineral water. Whisk together until everything is combined and the batter resembles a pancake mixture.

Pour the oil into a deep pan so it reaches about 2-3cm up the sides. Heat it to about 180°C.

Dip the chicken pieces in the batter, drain off any excess, then carefully lower into the oil one by one. Fry until golden brown, then remove from the oil using a slotted spoon or mesh strainer and place on a rack to drain and cool slightly.

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