This is barely a recipe but it is something I love to eat when I am craving something with the texture of a good old fashioned chicken burger or chicken wrap. Nowadays I forgo the bun or tortilla wrap in favour of a butterhead letture leaf having seen this nifty idea used for Korean Wraps. The lettuce allows you to pile lots of falvours into one tasty package but without overwhelming the taste or texture which I find can sometimes happen with gluten free bread products.
These grain free chicken strips would also be a great finger food at a party and served with mashed potato or homemade fries would also please the palate of even the fussiest celiac child or adult.
I first starting using ground almonds (almond meal) to coat chicken when I found I always seemed to have a few tablespoons left over in the end of a bag and didn’t want it to go to waste but it has since become my preferred option. You can flavour this with any herbs or spices you like, a little GF cajun spice or some Old Bay Seasoning would be perfect.
You can forgo the coconut flour altogether or use corn flour instead if you aren’t keeping grain free but I find that dredging the chicken in a little flour gives the eggwash something to cling to.
The amount here was enough to cover 2 large free range chicken breast cut in to strips but you can adjust by adding a little bit more of each ingredient if you feel like you are about to run out. You could also bake these in the oven if you are more health conscious than I am but I absolutely love the flavour of the pan fried version.
2 large chicken breasts
4 tablspoons ground almonds (almond meal)
1 heaped tablespoon of grated parmesan
1 teaspoon of salt
fresh ground black pepper to taste
1 heaped teaspoon of fresh thyme leaves
2 tablespoons of coconut flour
2 eggs beaten
olive oil for frying
- Put the almond meal, cheese, thyme, salt & pepper in a flat bottomed pan or plate and stir with a fork to combine
- Place the chicken breasts between two pieces of cling film or parchement paper and beat with a rolling pin until the flatten out, you don’t want the chicken too thick or the crumb will burn before the chicken is cooked through.
- Slice the chicken in to trips, about one inch wide
- Place the eggs in a bowl and the two tablesppons of coconut flour on a plate
- Dip each chicken strip first in the coconut flour, flipping over to cover both sides, then submerge in the egg wash and then place the chicken in to the almond crumb and again flip it over to make sure it is fully coated. Put the coated strips on a plate while you heat your oil
- Heat your pan over a medium high heat and coat the base with oilve oil, when the oil starts to shimmer gently add the chicken strips, a few at a time as you don’t want to crowd the pan.
- Allow to cook for four minutes on each side before turning them over and cooking for another four minutes. If you feel like they are browning too fast reduce the eat under the pan.
- Check for to see if they are cooked through be slicing in to the thickest part of the one strip, if they are fairly uniform in size they should all cook in the same time.
- Place the cooked strips on a plate in a warmed oven while you fry the next lot, adding more oil to the pan with each batch and continue until they are all cooked.
Serve with salad and cheese in a wrap or a bun, with fries or mashed potatoes or simply on their own with a green slad or even more simply with some dipping sauce to be nibbled on while enjoying a chilled Gluten Free Beer.