9 chicken pieces of your choice (such as thighs, drumsticks or breast on the bone)
500ml/18fl oz lactose free milk
100g/3½oz gluten free plain flour
2 tsp ground dried oregano
2 tsp chili powder
2 tsp ground dried sage
2 tsp dried basil
2 tsp dried marjoram
2 tsp ground white pepper
4 tsp table salt
2 tbsp sweet paprika
2 tbsp smoked paprika
oil, for shallow frying
Serves - 4
Place the chicken pieces in a container, cover with the lactose free milk and refrigerate for 12 hours.
Preheat the oven to 180C/375F/Gas 4. Mix together the flours with the dried spices and herbs on a large plate.
Remove the chicken from the lactose free milk and shake off as much of the lactose free milk as possible.
Roll the chicken pieces around in the dry mix until coated.
Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through.
When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.
Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Serve in a basket with fries and salad.
Recipe adapted from: Good Food