Hot Poultry Main
Course Gluten Wheat Dairy Free
1 Egg, beaten
75g/3oz Rice Flour
1/4 teasp Xanthan
1/2 teasp GF Baking
Cold Carbonated Water
4 Chicken Breasts,
cut into 2.5cm/1 inch very thin slices
Oil for deep
1. Preheat the deep fryer to 190C, 375F. Mix all the dry ingredients together
in a large mixing bowl.
2. Place the beaten egg and water in a large mixing bowl and mix well then
fold in the dry ingredients and mix to make a thin batter. Do not over mix:
there should still be little lumps of flour visible.
3. Dust the chicken slices in the extra cornflour then dip in the batter and
fry in batches, for 2-3 minutes until golden brown. Drain on kitchen paper.
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