Ultimate Spice Chicken
Allergy friendly adaption of American chicken or
Chicken Nuggets
For kids with food allergies, coeliac disease and
other food related health issues, “fussy eating’ can take on another level.
It’s so important to learn to love food again and extend your diet, trying new
foods and recipes when you can.
For any kid, meat can sometimes be one of those foods
that are hard to coax your child to eat…“It taste like meat’! Marinating chicken in this recipe helps tenderise it, and makes the meat much softer and easier to
eat, and more delicious!
When you have food allergies, food intolerances or
coeliac disease this an easy to make treat food you can make at home.
At our house we call it “ultimate spice favourite
chicken” and we make it special. We use our favourite spices, which you can
adapt to include your own favourite spices, or for young children can be kept
fairly plain just as easily.
This recipe is easily adaptable options for all the
top 8 allergens
RECIPE
INGREDIENTS
- Chicken breast
- Buttermilk / Yoghurt
(one that’s safe for you – dairy/soy or lactose free) or Coconut milk
- Breadcrumbs – you
can easily use gluten free/ alllergy-friendly for you. The coarse chunky
style are best like panko style. You can make fresh breadcrumbs if you are
keen too.
- Flour – any flour
that is safe for you, preferably one you like. We like organic wholemeal
flour. Gluten free brown rice flour works well too. Or white flours are
also great, and more traditional, and especially if the colour is an issue.
- Spices and pinch
of salt. We use a safe Cajun spice – of chilli, paprika and Mediterranean herbs
(optional)
METHOD
- Cut the meat into
sizes you like. Around 4-5cm is a good size. Not too thick is best.
- Marinate the meat
for a few hours or overnight in buttermilk/ yoghurt or coconut milk. The
meat should be completely covered and stored in air tight container.
- Mix breadcrumbs,
flour and spices in a bowl. Around half to half works well.
- Coat your pieces
of chicken in crumb flour mix. You may need to skim excess milk/yoghurt
from the chicken pieces before coating, it shouldn’t be too thick. I like
to give a thick coat of the flour- crumb mix.
- Set in fridge for
20 minutes approximately.
- Fry pieces in
medium to high hot oil in your deep frying pan or dish until the outer
crust starts to brown and crisp. You may need to do this in batches, to
avoid overcrowding the pan. Be careful not to burn the crust, if necessary
you can brown each side and then place your chicken pieces, on oven tray
in hot oven for 5-10 minutes to finish.
Serve with Japanese rice and pickled ginger, and lime
wedges.
Or if you prefer you can serve with your favourite
dipping sauce.
