Servings
4 people
Prep time:
1 hour
Time to bake
1 hour
Good for:
Lunch
Breaded chicken
Crowd pleaser. Try this with a spinach salad for lunch. I have borrowed this from the FODMAP kitchen. So it is gluten-free.
Ingredients
500 g chicken breasts cut into nice fillets
2 eggs, beaten
Corn flour w/ paprica to taste
Gluten free bread crumbs mixed with sea salt/pepper
sesame oil for frying
1/2 tbsp sea salt
2 eggs, beaten
Corn flour w/ paprica to taste
Gluten free bread crumbs mixed with sea salt/pepper
sesame oil for frying
1/2 tbsp sea salt
Instructions
Step 1
prepare 3 bowls with each the eggs, the flour and then breadcrumbs in the 3rd.
coat the chicken pieces first in the corn flour, then the eggs and finally in the breadcrumbs.
coat the chicken pieces first in the corn flour, then the eggs and finally in the breadcrumbs.
Step 2
make them all ready and then fry or you will have flour all over the kitchen.
fry in the pan for 5 minutes on each side by medium heat until golden brown.
fry in the pan for 5 minutes on each side by medium heat until golden brown.
Tips
Best for lunch as otherwise seems a bit heavy, i think. But the fact that you can serve this on a gluten free diet and the whole family will like is just such a win. No longer any need for leaving the gluten free person with steamed chicken..
More Recipes
Spinach salad
Favorite winter salad
