Can’t really say it’s flour less when using chickpea flour, we will just look the other way, since it is not using the dreaded wheat flour.
1 1/2 cups chickpea flour
1 1/2 Italian seasoning
1 tsp sea salt
3/4 cup plus 2 to 4 tbsp water
oil for frying
1 lb chicken tenders .
Sift chickpea flour into medium bowl. Stir in italian seasoning, and salt. Gradually whisk in 3/4 cup of water to make a smooth batter. Whisk in additional water by tablespoon if needed until batter is the consistency of heavy cream.
Meanwhile, add oil to large heave skillet or Dutch over to 3/4 inch depth. Heat over medium high heat until a drop of batter placed in oil sizzles. Pat chicken dry dip pieces into batter with tongs; let excess fall back into bowl. Ease chicken gently into oil; fry for two to three mins per side until slightly browned and chicken is cooked through. Fry in batches, do not crowd the pan. Drain the chicken on paper towel that has been place on a cookie sheet or plate. Serve warm with dipping sauce of choice.