This is my take on gluten free fried chicken. Packed with flavour and easy to prepare, I hope it’s a hit in your kitchen
500 grams chicken breast
1/2 cup lactose free milk, rice milk or soy milk
300 grams gluten free bread crumbs, or polenta
1 tablespoon freshly ground black pepper
1 teaspoon sea salt
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon cinnamon
2 teaspoons dried sage
2 teaspoons chilli powder
1 tablespoon smoked paprika
Slice your chicken breast into strips. Place your eggs and milk into a medium bowl and mix well to combine. Add the chicken and refrigerate for 1-2 hours.
Place all other ingredients into a large zip-lock bag, seal and shake well to combine.
Drain the chicken when it has finished marinading, then add it to the zip-lock bag. Shake again to ensure all of the chicken is nicely coated. Place the chicken back in the refrigerator for 30 minutes to help the coating bind.
When ready to cook, heat some oil in a pan or deep fryer. Add the chicken and cook until nice and brown and the chicken is cooked through.
Enjoy with a side of fries and a salad, or in a gluten-free wrap with your favourite toppings.