and I’ve used creme fraiche to help keep the chicken good and tender. Try to marinate it overnight if you can, as it will be better.
If you follow me on Instagram you’ll know I served this lovely version with a seasonal salad of chicory, fennel, little gem and persimmon. Do what you will:)
Read the extra helpful little notes at the end of the recipe before you start.
Spiced Gluten-free Fried Chicken
450 g boneless chicken thighs
200 ml crème fraiche, plus extra to serve
1 teaspoon szechuan peppercorns
1 star anise
2.5 cm piece cinnamon stick
½ teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 tablespoon garlic salt
150 g gluten free plain flour (see little notes below)
sea salt flakes
Groundnut oil for deep frying
1. Tip the Szechuan peppercorns, star anise, cloves, cinnamon, black peppercorns and fennel seeds into a dry frying pan and heat gently for a few minutes, shaking the pan occasionally, until you can smell the aroma of the spices. Cool slightly, then whiz in a spice grinder (or pound in a pestle and mortar) until fine.
2. Tip ½ of the spice mix into a large bowl, tip in the crème fraiche , garlic salt and juice of the lemon and beat together.
3. Cut the boned chicken thigh into small nugget sized pieces, drop into the bowl and turn to coat well. Cover for a few hours or preferably refrigerate overnight.
4. On a large plate or tray, mix together the flour and the rest of the ground spice mixture.
5. Lift the pieces of chicken out of the marinade and turn to coat in the seasoned flour. Leave for about 30 minutes, turning once or twice in any of the excess flour mix. (this helps to get a good crispy coating)
6. Heat the oil gently until, when you add a crumb of bread it takes about 20 seconds to turn golden brown. Lower a few of the chicken pieces carefully into the hot oil, and fry, turning occasionally until golden brown on all sides and the chicken is tender.
Drain on kitchen paper and sprinkle with a few sea salt flakes.
I used a gluten-free plain flour blend from Doves Farm which includes rice, potato, tapioca, maize and buckwheat flours.
I use a large wok for deep frying, but you can also use a wide, large, deep saucepan or deep fat fryer if you want.
Only ever fill the pan with oil to 1/4-1/3 full, because the oil will bubble up whilst cooking.
Only fry a few pieces of chicken at a time, because if you add too many all at once it lowers the temperature of the oil and you end up boiling the chicken not frying it!.
Be careful, but don’t be scared!