I’ve forever been the tummy ache queen, having had stomach pains from when I was a baby. After I had my appendix whipped out aged six, we decided to try cutting out food groups to see if that helped. It became glaringly obvious that gluten was a big no, no.
Back then, gluten free diets weren’t really a ‘thing’ so the free from options at supermarkets were pretty rubbish. It meant cutting out lots of normal day to day foods from my diet, my beloved fish fingers being one of them!
My dad (what a legend) decided to get creative in the kitchen and figured out how to make gluten free fish fingers by using crushed up cornflakes as the crumb. It was surprisingly effective and almost identical to the freezer friend we all know and love.
I’ve taken his recipe and adapted it to chicken so that us fodmappers don’t have to miss out on our fast food fave… enjoy!
- 2-3 chicken breasts (this will also work for fish or prawns)
- 1 bowl of cornflakes, crushed up into small bits
- 125g gluten free flour
- 1 egg, whisked
- 1 tsp black pepper,
- 1 tsp cayenne
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp oregano
- 1 tsp celery salt
- 1 tsp powdered mustard
- Dice the chicken up into bite sized pieces (or you can do strips if you prefer).
- Mix the flour with the spices and then coat the chicken lightly with the flour mix.
- Dip the individual pieces of chicken into the whisked egg then straight away into the crushed cornflakes, making sure they’re coated evenly.
- You can either bake the chicken in the oven at 200c/gas mark 6 on a greased baking tray for 25 minutes or deep fry it using a deep fat fryer or a pan with enough hot oil to cover the chicken. The timings will obviously depend on how big you cut the chicken, so make sure you check it’s cooked all the way through before serving.