If you’ve been on
the hunt for the best low-FODMAP fried chicken on the internet, you have come
to the right place. The first time I made this dish, my family was practically
salivating at the sight of that insanely crispy chicken. Way too often, people
seem to have the misconception that following a low-FODMAP diet means
sacrificing flavor.
This recipe is the
perfect example of why that couldn’t be further from the truth! By making a few
simple and intentional swaps, I’ve come up with a crispy chicken recipe that is
both fodmap-friendly and wildly delicious. It’s also way lighter than most
crispy chicken dishes since we bake it instead of frying it.
You only need a
handful of pantry ingredients and around 15 minutes of active prep work to whip
up this mouthwatering picnic crispy baked chicken. I love serving this recipe
as the main course in my weeknight meals alongside pasta or rice and cooked
vegetables. Get ready to dazzle your taste buds and impress your family!
Ingredients
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- Split up chicken into 2 zip lock bags and add ¼ cup infused olive oil with2 Tbsp Red wine Vinegar one Tbsp in each zip lock bag. I just eye it out in each as even as possible. Remove the air and zip bags. Flip a couple times and get that oil and vinegar, dispersed evenly with chicken. Set aside.
- Add 1⁄2 cup of cornstarch, ½ cup gluten free breadcrumbs, ½ cup pork (pork) panko gluten free crumbs, 1 cup red mill one to one gluten free flour, add half and half to each bag and zip flip a few times and take out onto the roaster pan with a wire rack. Arrange chicken in a roaster pan and fill the bottom with 2 cups of water or just below the wire.
- Place in the oven @ 350 for 55 to 60 minutes until golden brown. This chicken does well at room temperature or refrigerated cooled serve with macaroni