This is fast becoming one of my favourite ways to enjoy chicken.

I know that gluten-free is a popular option as of late, not only due to intolerances but also due to health benefits. It’s no secret that it affects the gut and bowel in negative ways causing bloating amongst many other not so delightful problems!

Give this a whirl as a little indulgent evening meal, or a night on the couch nibble.

Serves 2

2 small Chicken breasts

4 tbsp Gluten free flour

200ml milk

1 egg

Coating

300g Maize

½ tsp Smoked Paprika

½ tsp Cayenne pepper

1 tbsp chopped fresh Dill

1 tbsp chopped fresh Chives

1 tbsp chopped fresh parsley

Pinch garlic powder

Pinch of white pepper and salt

Method

  • Slice the chicken breast into slivers of equal size.

  • In three separate bowls:

    • 1 - Add the flour and season lightly.

    2 - Add the eggs and the milk and whisk well with 1 tsp of the flour.

    3 - Mix all the coating ingredients together.

  • Cover the slivers of chicken in the flour, then place in the egg wash.

  • Coat well and then finally add to the maize coating and coat well.

  • Fry in hot oil for approx 4-5 minutes (this will depend on the thickness that you cut them) and then place on a sheet of kitchen towel to remove excess oil.

  • Serve with a little sweet chilli mayo and a chunky salad.

    Tip: You can ‘oven fry’ these strips too, just follow the method of coating but then place on a tray (covered in parchment) and spray with a low fat cooking spray.

    Cook until golden brown and cooked through.

    For more recipes by Ethna, visit her website