AIP, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
It’s simple to purchase already-crumbed chicken from shops, but if people only knew how simple it is to make your own at home, it only takes 4 ingredients: flour, breadcrumbs, milk, and one egg for people without allergies. Making an allergy free crumbed chicken is a little more complicated because you have to create your own breadcrumbs to make it gluten free, dairy free and egg free, but the result is just as delicious as normal crumbed chicken.
The conventional method for making breaded chicken is to coat the chicken in flour, then dip it in egg/milk, and then coat it with breadcrumbs before cooking. This recipe is great for getting kids involved in dinner preparation because they can assist cover the chicken while also learning how to cook.
Instead of getting crumbed chicken or chicken parmigiana at the pub, use this recipe to cook the chicken first. For the parmigiana, use my tomato sauce or nomato sauce, and then top with cheese. If you’re vegan or lactose intolerant, use my dairy-free tapioca cheese.
Substitutions:
You can use any flour like plain, buckwheat, arrowroot, coconut, cassava, tapioca, tigernut, but obviously to keep the recipe AIP make sure you stick with compliant flours.
You can use 1 egg with ¼ cup of milk. If you are dairy free than any milk would be fine like almond, soy, oat, lactose free and rice milk, just mix with Xanthan gum or a little tapioca flour to thicken.
You can use any breadcrumbs that are gluten free, or any normal bread for people without allergies.
How to store the AIP Crumbed Chicken?
It is best to store them in the fridge once they are cooked, either in a glass container or on a plate with a bees wax wrapper to cover them.
How long will they last?
They should last 3-4 days before you need to freeze them.
Can I freeze them?
You can freeze them in a container or freezer bag and they should last 3-4 months. Defrost in the microwave and reheat in the air fryer at 200℃/392℉ for 5 minutes, or in an oven for 15 minutes at 180℃/356℉, or in a frying pan on a medium heat for 5 minutes.
Instruction:
The first step is to finely chop up fresh sage and rosemary from the garden, if you don’t have fresh sage you can use dried sage.
I use my recipe AIP Breadcrumbs/Stuffing that I have made and is in the freezer because I can’t have certain ingredients in other breads. You can use any gluten free breadcrumbs.
Tip:
2 Chicken Breasts when cut up will make 10 pieces of aip crumbed chicken which will feed 4 people. Depending on how many people you are cooking for you may need more than 2 chicken breasts.
Cut up the chicken into thin pieces or strips because it takes less time to cook.
The picture below is what the trays look like when they are ready.
Coat the chicken in tapioca flour.
Now coat the chicken in the Xanthan Gum and coconut milk, or for people following AIP just use a teaspoon of tapioca flour mixed into the milk.
Now coat the chicken in the breadcrumbs.
I coat 8 at a time because that’s how many I could fit in my frying pan.
Place the crumbed chickens on a plate ready to cook.
Start on the next piece with the same procedure until all are ready for cooking
Time to cook the crumbed chicken
Use olive oil or coconut oil in a frying pan to shallow fry the chicken pieces on a medium heat with the lid on. You will probably need about 2-3 tbsp of oil depending on the size of your pan.
Flipped over to cook the other side, you may need to add a little more oil as the breadcrumbs can soak some of the oil when you first cook each side.
Once the outside of he chicken is brown, turn down the heat to low and cook for 5 minutes so the inside will cook.
Keep flipping the chicken pieces so they don’t burn.
They will probably take 5 minutes depending on the size, if you make them too thick it will probably take 10 minutes and you might want to turn down the heat and place a lid on to help it cook through.
To check if they are cooked take the thickest piece out of the pan and cut in half to look for any pink parts, if it is still pink then cook longer, if they are getting too brown then turn down the heat and cook on low.
If you love this recipe you will enjoy some of my other recipes.
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 1 tbsp Sage chopped, breadcrumbs
- 1 tsp Rosemary chopped, breadcrumbs
- 1 tsp Mixed Herbs breadcrumbs
- 1 tsp Garlic Powder breadcrumbs
- 1 tsp Onion Powder breadcrumbs
- 1 tsp Salt breadcrumbs
- 1 tsp Pepper breadcrumbs
- 1 cup Breadcrumbs
- 1 tsp Xanthan Gum coating for crumbing, swap for tapioca flour for AIP
- ¼ cup Coconut Milk coating for crumbing
- ¼ cup Tapioca flour coating for crumbing
- 2 Chicken Breast will make 10 pieces
Instructions
- Get 3 trays or 3 plates for the flour, milk and crumbs.
- Put the tapioca flour in the first tray.
- Put the coconut milk and mix in the xanthan gum until dissolved.
- Put the breadcrumbs in the last tray with the sage, rosemary, mixed herbs garlic powder, onion powder, salt and pepper and combine.
- Cut the chicken breast into thinner smaller pieces which make it easier to cook
- Place one piece of chicken into the tapioca flour and coat all over.
- Once coated in tapioca flour move that piece into the coconut milk and coat on both sides.
- Now move the chicken into the breadcrumbs and coat completely then set aside for cooking.
- Start on the next piece with the same procedure until all are ready for cooking
- Use olive oil or coconut oil in a frying pan to fry the chicken pieces on a medium heat with the lid on.
- Once the outside of he chicken is brown, turn down the heat to low and cook for 5 minutes so the inside will cook.
- Keep flipping the chicken pieces so they don't burn.
- They will probably take 5 minutes depending on the size
- To check if they are cooked take the thickest piece out of the pan and cut in half to look for any pink parts, if it is still pink then cook longer, if they are getting too brown then turn down the heat and cook on low
Vegan Mayonnaise (AIP,Paleo,Vegan,GF,DF)
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