This crispy chicken dish is easy, really tasty and very comforting. We get our chicken from the local butchers which is amazing quality, and great value for money – the portion you see here was half a large chicken breast, meaning one fed us both. If possible, always try and source your meat locally. Here is an example of flavouring your veg with additional herbs just before serving, something done frequently in Mediterranean cooking to give it a fresh kick of flavour at the end.
1 large chicken breast, cut in half (remove small fillet first)
¼ tsp. salt & freshly ground black pepper
1 tsp. paprika
½ tsp cayenne pepper (or as you can see from the picture we use pimenton)
2-3 tsp. gluten free flour
2 tbsp. garlic oil for frying
Mix all the spices & seasoning with the flour in a bowl and transfer to a plate.
Heat the oil & fry the chicken in a frying pan over a medium / high heat until the coating turns golden in colour i.e. about 5-7 minutes each side.
The coating will protect the chicken flesh from the heat of the pan and the outside will be slightly crispy but the inside juicy and succulent.
Serving suggestion: mustard mash (we like to keep the skins on when we boil & mash the potatoes) & green beans drizzled with a blended parsley, seasoning and extra virgin olive oil dressing (see below). Pure comfort on a plate!
Time: 30 minutes to > 1hr
Preparation: 10 minutes to > 1hr
Cooking: 20 minutes
Quite simply blend (or finely chop) the parsley with a pinch of salt & some freshly ground black pepper and a good glug of extra virgin olive oil (I used infused garlic oil here mixed with extra virgin olive oil). Try to measure out no more than 1 tbsp. oil per person; every tablespoon oil is about 120kcals. I prefer extra virgin olive oil (or rapeseed oil) for dressings while I use olive oil or rapeseed oil for frying / roasting etc.
Low FODMAP Succulent Crispy Chicken