Buffalo chicken with blue cheese sauce

Ingredients

 

400g skinless, boneless chicken thighs, cut into 3 pieces

300ml Buffalo sauce

8 sticks of celery, chopped (optional)

 

For the chicken coating:

320g rice flour

200g tapioca flour

65g sorghum flour

2 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp gluten-free baking powder

 

For the blue cheese dipping sauce:

150g St Agur Blue Crème Cheese

150g crème fraiche

Method

 

For the chicken:

 

  1. Place all of the coating ingredients into a bowl and stir to combine                                                
  2. Pour half of the mix into a second bowl and add 150ml of water, then stir to make a batter, making sure there are no lumps                                                                                                           
  3. Heat the oil in a deep fat fryer to 190C                                                                                                
  4. Dip and coat each piece of chicken in the dry mixture, then the wet mixture, then back into the dry mixture and set aside                                                                                                                      
  5. Once the oil has come up to temperature, carefully lower the chicken pieces into the oil and cook for 5 to 7 minutes or until golden brown and thoroughly cooked                                            
  6. Remove from the oil and drain onto some kitchen roll                                                                        
  7. Place the cooked chicken pieces in a bowl and toss in the buffalo sauce, then serve on a platter

 

For the dipping sauce:

 

  1. Thoroughly mix together the blue crème cheese and the crème fraiche until smooth and serve with the chicken 
  2. Celery sticks served with this dish help with calming the heat from the chicken 

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