I used to be partial to the odd KFC but since being diagnosed with a gluten intolerance, eating it makes me feel pretty shitty…so we tend to make this recipe when we want a deep fried meaty treat. Plus home made stuff, in my opinion always tastes better than the takeaway version and besides, it’s much more satisfying to make yourself.
I’m not claiming it’s healthy, but this recipe is healthier because it has less fat than standard KFC fried chicken, uses better quality, free range chicken and is certainly (and most importantly) much tastier.
Obviously if you’re not gluten free use normal plain white flour for the batter and wheat flour tortilla wraps of you want. Also feel free to replace the coleslaw etc with any sauce or side your heart desires. The below is just what I think works well and tastes pretty yummy.
Ingredients: (Serves 2 – 3 people)
For the chicken and it’s batter
- Two free range chicken breasts cut into three inch strips
- Four cups white gluten free flour. I like to use this one By Dove Farm (Tesco and Sainsburys usually stock it)
- Two teaspoons salt and pepper
- Two teaspoons dried basil
- Two teaspoons chilli powder
- Two teaspoons smoked paprika
- Two teaspoons sage
- Two teaspoons oregano
- Two teaspoons onion powder
- Egg wash consisting of Two cups of buttermilk & two free range eggs
- Veg oil for frying
Wraps and stuff
- Gluten free wraps or wheat flour tortilla wraps. Or like me if you can’t have buckwheat, these gluten free wraps by Warbutons are good.
- Shredded iceberg lettuce
- Cheese (we tend to use the fake ‘plastic’ cheese but cheddar would also work)
- Mild tomato salsa
- Good quality coleslaw
Mix the flour and all other dried ingredients in a bowl. In a separate bowl, beat the eggs and buttermilk.
Dip the raw chicken strips into the buttermilk, then into the flour mix, coating them well. Repeat, then set aside.
Heat your oil in a wok or deep fat fryer until a blob of the buttermilk/flour batter can be placed in and sizzles instantly. We normally use a litre of oil in a wok.
Fry the now coated chicken strips in two batches, for eight minutes per batch or until golden brown and cooked through.
Assemble a couple of pieces of chicken in the centre of a wrap with space at the bottom and then add the cheese, lettuce, coleslaw, salsa etc and any other sauce or side you like. Fold up the bottom of the wrap then fold in both sides.
Tip: don’t overload your wrap, especially if you use the Warbutons gluten free wraps as they’re fairly small and not as flexible as wheat flour wraps, so can be a tad tricky to roll.