Gluten Free Chicken Nuggets

Cook time 15 minutes
Servings 2-4 as a snack


2 chicken breasts
½ cup besan chickpea flour
3 tbsp cornflour
1 tsp baking powder
1 tsp mustard powder
1 egg, lightly beaten
½ cup sparkling water
Vegetable oil, for frying

Gluten Free Chicken Nuggets


Cut chicken into even nugget-sized pieces.

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

Pour the vegetable 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.