Serves 1:
INGREDIENTS:
150g chicken strips
1tsp coconut oil
10g brown rice flour
Pinch of salt & pepper
1 egg, whisked
30g gluten free porridge oats (or whole pulsed in food processor)
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground paprika
¼ dried mixed herbs
METHOD:
- Preheat oven to 1800c
- Mix the flour with the salt & pepper then use it to coat the chicken
- Mix a pinch of salt with all the other ingredients, except the egg and oil
- Dip the chicken strips in the egg then coat in the oat mixture
- Heat the coconut oil in a frying pan over a medium heat and cook the chicken strips for approximately 1 minute on each or until browned slightly
- Bake in the oven for 15-20mins until cooked through
I came up with this recipe for oaty baked chicken when I had a craving for something that resembled fried chicken, by frying first it gives the coating a crispier texture. If you want a thicker coating you could repeat step 4 but you may need to double the ingredients. These chicken strips are perfect with my spicy veggie stew as seen in the photo, or with sweet potato wedges and my refined sugar free ketchup-style sauce.