Crispy Chicken Strips
If you are following along on Instagram then you’ll have noticed that I have decided to try out an elimination diet for 28 days to see its effects on my physical and mental wellbeing. It is so I understand and trouble shoot some of the challenges presented to my patients when I recommend such a diet to improve their heath or to identify intolerances and allergens.
I’m just over halfway through and its been a creative exercise in the kitchen. Gram flour is the unsung hero of Pakistani culinary world ( my opinion), its versatile and so easy to cook with. It is now readily available in the supermarkets’s world food aisle. It is naturally gluten free as it is made for ground chickpeas. Traditionally used to make pakoras and sweets, I have been using it to make pancakes, crackers and this crispy chicken.
The chicken is pan fried in just a layer of olive oil to make the coating crispy before its baked in the oven. I like a mix of herbs, seeds and a little kick, hence the chilli but you can just coat it with lemon, salt and pepper for something milder. A hidden secret to the best flavour is seasoning both the chicken and the flour mix to create a uniform flavour. I highly recommend trying this recipe. Its sure to become a regular as its so simple to make.
THE RECIPE
Crispy Chicken Strips
prep time: 60 minutes
cooking time: 20 minutes
Makes 8
INGREDIENTS
- 500grams boneless chicken meat cut into thin strips
- ¼ cup gram flour
- 2 tbs of corn flour or ground almonds
- 2 tsp of dried parsley
- 2 tsp of dried oregano
- 2 tsp of sesame seeds
- 2 tsp of chili flakes
- 2 cloves crushed garlic or 1 tsp garlic powder
- 2 Tbs of lemon juice
- 1 large egg beaten
- Salt and Pepper to taste
- 2 Tbs of olive oil
method
- Preheat oven to 180 degrees.
- Line a baking tray with grease proof paper.
- Marinate the chicken strips for 1 hour to 24 hours in garlic, lemon juice 1 tsp each of herbs, chilli flakes, salt and pepper to taste.
- Once ready to cook prepare the two flours in a bowl together with dried herbs, chilli flakes, seasoning and sesame seeds.
- Wisk the egg in a separate bowl.
- Heat the oil in a pan and set to medium heat. This is to crisp the outside of the strip before cooking in the oven.
- Dip each strip first in egg and then in the flour mix.
- Cook each strip on each side in the pan for 2 minutes so the coating is crisped up. Transfer to baking tray.
- Bake for 15-20 minutes until the chicken is cooked through.
- Turn of the oven and the chicken rest for 5 minutes before serving.
- Serve hot.