Chicken Nuggets

Recently I had a deep-frying spree. I don't own a deep fryer but a pot of oil did the trick for me. It has been a long time since I have had chicken nuggets and even then, they were only from fast-food restaurants! Patience is the key here because the chicken must be cooked thoroughly.

Chicken Nuggets
for 800g boneless, skinless chicken
2/3 cup brown rice flour
1/3 cup white rice flour
1/3 cup potato flour
1/3 cup tapioca flour
3 tsp baking powder
1 tsp salt
1 tsp chilli powder
2 tsp ground black pepper
2 eggs
water

Chop the chicken into small cubes. In a separate bowl, combine the remaining ingredients until smooth. Add water 1/4 cup at a time until the mixture appears like a thick paste. (As the batter sits, you may need to add more water to keep the consistency.) Test the oil's heat by dropping a small amount of batter in. It should immediately fizz, then come to the top. Coat each chicken piece in batter and drop into the oil, one at a time. Fry in batches; don't overfill the pot/fryer.Cook until golden brown on each side, turning when the first side is done. Remove just one nugget from the oil and cut it in half to check that the chicken is thoroughly cooked (it will appear dry and grainy, not pink). Drain each batch on paper towels and eat while hot.