Chickpea flour has a lovely nutty flavour and makes for super-crunchy fried chicken – and it’s gluten-free, too.
- 1 Lebanese cucumber, seeds removed, grated
- ½ clove garlic, finely minced
- 1 cup Greek yoghurt
- Zest of ½ lemon
- 1 tbsp honey
- 1 tbsp dill, finely chopped
- 1 tbsp oregano, finely chopped
- 1 tbsp parsley, finely chopped
- Vegetable oil, for frying
- 1 cup chickpea flour (besan flour)
- Pinch of salt
- ½ cup soda water
- 4 skinless chicken thighs, cut into medallions
- Lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the grated cucumber in a bowl with a generous pinch of salt and let stand for 10 minutes. Strain and then squeeze out as much liquid as possible. Add the garlic, yoghurt, zest, honey and herbs and mix together. Chill until ready to serve.
2. Heat oil in deep fryer, wok or pot to 180°C. Line a plate with paper towel.
3. Combine flour and a pinch of salt. Make a well in the center and little by little add the soda water. Slowly whisk together to ensure there are no lumps and to retain the aeration in the batter. You may need a little more or a little less water. The consistency should resemble thickened cream.
4. Dip each chicken medallion into the batter. Drain excess batter. Fry pieces until for 5-6 minutes or until the batter sets and becomes crisp. Drain the fried chicken on paper towel and season again with a little salt.
5. Serve the fried chicken with tzatziki and lemon wedges.