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
- Pre-heat the oven to 200 degrees Celsius (390F).
- 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.
- Mix the two eggs together with some pepper and put it into another deep plate.
- Put some rice flour into a third deep plate.
- 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.
- Put the chicken fillets into an oven dish and bake it for 25 minutes in the oven.
- 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.
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Crispy chicken with a cornflakes crust
- 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
- 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
- Pre-heat the oven to 200 degrees Celsius (390F).
- 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.
- Mix the two eggs together with some pepper and put it into another deep plate.
- Put some rice flour into a third deep plate.
- 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.
- Put the chicken fillets into an oven dish and bake it for 25 minutes in the oven.
- The chicken is good to use in a salad or with some vegetables and potatoes.
- Prep Time: 10 mins
- Cook Time: 25 mins