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AIP Crumbed Chicken (AIP,Paleo,GF,DF)

This is my allergy friendly version of the traditional crumbed chicken, using homemade breadcrumbs and herbs to create a delicious flavour.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Scotland
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, nut free, Paleo, processed sugar free
Servings: 4 people
Calories: 154.935kcal
Author: Kara Northwood
Cost: $30

Equipment

  • 1 Breading Tray 3 Set
  • 1 Carbon Steel Frying Pan
  • 1 Stainless Steel Spatula
  • 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided
  • 1 Stainless Steel Measuring Cups

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

Notes

 
 

Nutrition

Calories: 154.935kcal | Carbohydrates: 24.6875g | Protein: 4.5325g | Fat: 4.84g | Saturated Fat: 3.2375g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 0.4475g | Cholesterol: 0.255mg | Sodium: 828.72mg | Potassium: 122.975mg | Fiber: 2.2975g | Sugar: 1.895g | Vitamin A: 5.75IU | Vitamin C: 0.325mg | Calcium: 73.7725mg | Iron: 2.2275mg
Tried this recipe?Let us know how it was!