Cut the chicken breast into bite-sized slices lengthways. Dust in the gluten free flour and set aside.
Heat about 5cm/2inch of sunflower oil in a large heavy-based frying pan.
Place the paprika, tumeric, cumin, coriander and celery salt in a large bowl. Season with a generous amount of black pepper and mix well to combine all the spices.
Dip the chicken pieces, first into the egg and then into the spice mixture.
Add the chicken piece to the hot oil and fry for 3-4 minutes or until golden and crisp. Drain well on kitchen paper.
Combine the coriander and mayonnaise. Serve the chicken hot with a bowl of the coriander mayonnaise.
