low fodmap crispy chicken with a cornflakes crust - karlijnskitchen.com

Crispy chicken with a cornflakes crust

Three weeks ago I shared Linda’s low FODMAP food diary. I was very impressed by the delicious things that she ate and I was curious about her recipe for crispy chicken with a cornflakes crust. I asked Linda if she wanted to share this recipe with us because it looked so good and because I can imagine that more people would love this recipe. Luckily she wanted to do that, so today Linda shares her recipe with us. Thank you for sharing Linda! 

A few weeks ago you could read my low FODMAP food diary on the blog. One of the things that I ate on that day was homemade crispy chicken. Karlijn asked me if I wanted to share this recipe on her blog too and today I am sharing the recipe! I hope that you will like it.

What do you need (as a side dish for 4 people)

  • 450 g thin chicken fillets
  • 140 to 150 g cornflakes (make sure that the cornflakes that you use are gluten-free)
  • Rice flour
  • 2 eggs
  • 3 tbsp olive oil
  • 2 tbsp Provencal spices (a mix of basil, thyme, oregano, rosemary and parsley)
  • Pepper

How to make the crispy chicken

  1. Pre-heat the oven to 200 degrees Celsius (390F).
  2. Put the cornflakes together with the olive oil and the Provencal spices into a food processor and pulse until you have a fine mixture. Put it into a deep plate.
  3. Mix the two eggs together with some pepper and put it into another deep plate.
  4. Put some rice flour into a third deep plate.
  5. Roll the chicken fillets through the rice flour, then through the egg and finally through the cornflakes. Make sure the chicken is totally covered with cornflakes.
  6. Put the chicken fillets into an oven dish and bake it for 25 minutes in the oven.
  7. The chicken is good to use in a salad or with some vegetables and potatoes.

Enjoy!

If you want to see more of Linda’s recipe, you can follow her on Instagram: @gevoelige_buik_recepten! 

Will you let me know if you make the crispy chicken? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

low fodmap crispy chicken with a cornflakes crust - karlijnskitchen.com

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krokante kip met een cornflakes korstje - karlijnskitchen.com

Crispy chicken with a cornflakes crust


  • Author: Karlijn
  • Total Time: 35 mins
  • Servings: 4 1x

Description

A super tasty recipe for low FODMAP crispy chicken with a cornflakes crust by Linda! Delicious with fries and salad. Also gluten-free and lactose-free.


Ingredients

Scale
  • 450 g thin chicken fillets
  • 140 to 150 g cornflakes (make sure that the cornflakes that you use are gluten-free)
  • Rice flour
  • 2 eggs
  • 3 tbsp olive oil
  • 2 tbsp Provencal spices (a mix of basil, thyme, oregano, rosemary and parsley)
  • Pepper

Instructions

  1. Pre-heat the oven to 200 degrees Celsius (390F).
  2. Put the cornflakes together with the olive oil and the Provencal spices into a food processor and pulse until you have a fine mixture. Put it into a deep plate.
  3. Mix the two eggs together with some pepper and put it into another deep plate.
  4. Put some rice flour into a third deep plate.
  5. Roll the chicken fillets through the rice flour, then through the egg and finally through the cornflakes. Make sure the chicken is totally covered with cornflakes.
  6. Put the chicken fillets into an oven dish and bake it for 25 minutes in the oven.
  7. The chicken is good to use in a salad or with some vegetables and potatoes.
  • Prep Time: 10 mins
  • Cook Time: 25 mins

 

 

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