Another recipe from Favorite Brand Name Incredibly Easy Gluten-Free Recipes.
1 1/2 cups chickpea flour
1 1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground red pepper
3/4 cup water plus 2-4 Tbsp
Oil for frying
1 pound chicken tenders
Curry Mayo Dipping Sauce (optional)
1 Sift chickpea flour into medium bowl. Stir in Italian seasoning, salt, black pepper, and ground red pepper. Gradually whisk in 3/4 cup water to make smooth batter. Whisk in additional water by Tbsp if needed until batter in consistency of heavy cream.
2 Meanwhile, add oil to large heavy skillet or Dutch oven to 3/4-inch depth. Heat over medium-high heat until drop of batter placed in oil sizzles (350 degrees).
3 Pat chicken pieces dry. Dip chicken into batter with tongs; let excess fall back into bowl. Ease chicken gently into oil; fry 2-3 minutes per side until slightly browned and chicken is cooked through. Fry in batches; do not crowd pan.
4 Drain chicken on paper towels. Serve warm with Curry Mayo Dipping Sauce, if desired.
Dipping Sauce: Combine 1/2 cup mayo, 1/4 cup sour cream, and 1/2 tsp curry powder. Stir in 2 Tbsp cilantro.
I used Bob's Red Mill Gluten Free All Purpose Baking Flour. Its main ingredient is garbanzo beans (another name for chickpeas).
I think this recipe could have used more red pepper. Maybe 1/4 tsp?
I made the dipping sauce but did not add the sour cream just in-case my gluten and dairy intolerant family member wanted to try it. He did not and I wish I had added the sour cream. Might add it tomorrow for the leftover strips.
I obviously do not fry food very often. All three Young Men joined me in the kitchen to see and hear the "bubbles."
They, well, 2 out of 3, enjoyed the strips with BBQ sauce.
The picture of the strips at the top was the first batch. Later batches were more golden colored. Probably, should have let the oil heat up another minute or two.