Sometimes, just sometimes, I come up with something that I know is instantly going to hit our monthly rotation of favourites. One day I had leftover pancake mix and didn’t want pancakes (I know, right? Who even am I?!)
But I didn’t, and so, I had the hair-brained idea to add a few herbs, some salt, and a little extra flour to the mix to thicken it up and use it as a batter to cook some organic chook breast I had in the fridge for an experimental lunch. I never eat battered things out because I almost always cannot, due to gluten so the prospect of something like this, knowing it was made with high-quality ingredients was a little bit exciting! =
And so, I prepared a salad and vinaigrette, then preheated the oven so I could pop what I couldn’t fit in the pan, into the oven on a tray while the rest of the strips cooked in the pan, and away I went.
Seb, my son, proclaimed it was the best chicken he’d ever eaten. My Dad got a bit excited. My husband was happy although adding potatoes would have made it even better apparently! 😉
Delicious, simple fried chicken comfort food without the fast food vegetable oil!
I hope it becomes a family favourite for you and your favourite people, too! It’s a great economical way to stretch two chicken breasts to feed the whole family and if you’re on a budget and think “I can’t afford organic chicken breast”. You can if you shop the whole organic, pasture-raised bird and learn to segment the breasts – roast the rest of the chicken for dinner the next night and make a stock with the carcass! You get a lot more value when you buy the whole chook and per kilo, it’s cheaper than a pack of free-range breast. Go check it out, it’s true!
Low Tox. Delicious Food. Happy Tummies.
- Frying pan (I recommend seasoned cast iron such as Solidteknics or DeBuyer black steel)
- Mixing bowl
- 2 large chicken breasts about 600 grams
- 1 egg
- 1/3 cup almond meal just use buckwheat or rice flour if you need to be nut free.
- 1/2 cup arrowroot or tapioca flour
- 1/3 cup buckwheat or rice flour so as per above, if you need to be nut free, just do 2/3 cup of this type of flour, no issue.
- 1 tsp favourite dried herbs I do 1/2 tsp lemon pepper and 1/2 tsp herbes de provence
- 1/2 tsp sea salt
- 1 tsp baking powder heaped teaspoon!
- 1 tsp dulse flakes optional but it adds more minerals into the batter!
- 1/2 cup almond milk or milk of your choice
- Make the batter by whisking an egg in the bottom of a mixing bowl and then add the flours, baking powder, herbs and spices that you're using. Let it sit on the counter once mixed (You can also just pop everything into a thermomix and blend on speed 7 for 3-4 seconds. No need to separately whisk the egg)
- Heat a large frying pan to hot (to later reduce down to medium once it's nice and hot) with 1/3 cup extra virgin olive oil or coconut oil, whichever you prefer for cooking. If you want to cook all strips at once, you might want to fire up two pans at the same time.
- Rinse chicken breasts (nifty tip to remove any histamine on the meat's surface)
- Cut them into strips - think about the size of a chicken tenderloin - and then throw them all into the batter and mix through until they're all coated
- Once the oil is nice and hot, grab a set of tongs and pull your strips out one by one and arrange into the pans. Cook 2-3 minutes per side on a medium pan. I always check the fattest one and cut into the middle of it to make sure it's cooked through. If it's not, turn the heat down to low to let everything cook through for another minute
- You want your batter to be thick enough to mostly stick to the chicken from the moment you pull it out of the mixing bowl, to when you pop it in the pan so if it's a little runny it can be because your flours were finer, egg larger or milk thinner - Go with your gut and add an extra couple of tablespoons of flour if you think you need it. Similarly, if you've got a bit of a cement vibe happening, don't sweat it - just add a splash of milk at a time until you get your thick batter. I've achieved the same consistency all three times but I'm putting this here in case your ingredients achieve a slightly different result and you need to correct it.
- If you're double batching for a large family or to have lots of leftovers, you can fry a minute a side until browned and then transfer to a preheated tray that's been in a preheated oven on 180C t complete the cooking in the oven for 10 minutes. This is a great way t get enough made for easy lunch boxes or a salad topped with chicken strips the next day, too!
- If you can't do eggs, I believe there exist some egg replacer options on the market. Get the least processed one and proceed as per instructions for 1 egg.
- If you can't do starch, or you need to do a low starch flour, just do 50% buckwheat flour and 50% almond meal as your flour component for the total measurement.