The Best Gf/DF Breaded Chicken and Fish Recipes

Gluten and dairy free breaded chicken. Image Credit: Fit Mama Real Food

This is a delicious, flavourful and nutrient dense Gf/DF Breaded Chicken recipe that works! It's crispy and will stick to the chicken mostly if you get a thick enough coat and are gentle with it.

My whole family loved it, including my five year old and honestly, as with all the recipes I post, I don't think it's a compromise, but a very viable option to make yourself at home. I think we have to stop looking at gluten free options as the less tasty alternative and more like the healthy option for everyone (if it's made from whole foods).

It can get a bit messy, but well worth the trouble, especially if you're looking to shake up the meals you have at home and eat something a bit different. The ingredients are anti-inflammatory, so just fry gently and avoid burning.

I have tweaked this recipe from Fit Mama Real Food to be autoimmune friendly. It's tried, tested and highly recommended. Image credit also goes to Fit Mama Real Food because this is what it looks like.

It's perfect for a Friday night, when you're looking for something a bit more fun and tasty!

Gf/DF Breaded Chicken Ingredients:

• 500g Chicken breasts

• 1 egg

• 1/4 Cup Aroy D Canned Coconut milk

• 1 Cup Almond flour

• 1 Tbsp Mixed dried green herbs

• 1 tsp Sea salt

• 1/2 tsp Garlic granules

• 1/4 tsp Black pepper

• 1 tbsp Olive oil

How to make this recipe

1. If your chicken breasts are not already thinly sliced, you will want to slice each into 2-3 thin wide chicken pieces.

2. In a shallow bowl combine the egg and coconut milk. Whisk to combine the egg mixture and set aside.

3. In another shallow bowl, combine the almond flour, mixed green herbs, sea salt, garlic granules, and pepper. Mix to combine and set aside.

4. Prepare your breaded chicken by dipping both sides of a thinly sliced piece into the egg wash. Let any excess drip off. Next, press the chicken into the almond flour breading on both sides. Place on a baking sheet and continue the process until all the chicken is breaded.

5. Heat a large frying pan over a medium-high heat and add the oil. Add the chicken when the pan is hot (can do it in batches if needed), and sear for 5 minutes on the first side. After that amount of time, and the chicken is golden brown, flip and cook another 4-5 minutes on the second side, or until the chicken is fully cooked. Repeat with any additional chicken.

6. If the chicken is thicker and not fully cooked through, you can also finish the chicken in the oven at 180 degrees for 5-8 minutes.

If you make this recipe, I would love to hear how you got on and what you thought of it. Tag me on Instagram @autoimmune_hub or comment below.

And here's another alternative recipe to try with fish. You could also use this with chicken too.

Paleo Coconut Crusted Fish Recipe

Paleo Coconut Crusted Fish Recipe. Image credit: Whole 30

Ingredients:

• 1 kg White fish

• 3 Eggs

• 2 cups of unsweetened shredded coconut

• 2 cups coconut flour

• 1 tsp sea salt

• 1/4 tsp black pepper

• 1 tbsp olive oil or coconut oil

• 1 tbsp mixed dried green herbs (optional)

Instructions:

1. Heat 1-2 tbsp of oil in a large frying pan over a medium-high heat.

2. While the oil is heating, remove your fish filets from the packaging and pat them dry with a paper towel. I usually cut them into smaller pieces palm-sized or smaller, for a good coating-to-fish ratio.

3. On a separate plate, combine the coconut flour, shredded coconut, and desired seasonings until well integrated.

4. In a bowl, crack 3 eggs and beat them with a fork

5. Take one piece of fish, sink it into the bowl with the eggs, and ensure it's covered. When the entire filet is covered with egg, place it on the plate with the coconut flour mixture. Turn until coated on top, bottom, and all sides. Feel free to really press it into the mixture! Some will naturally drop off, but get it as well-coated as you can.

6. Place filet into the frying pan with gently heated oil.

7. Repeat coating process with remainder of filets and put them in the frying pan to cook.

8. Let each side of the fish cook for 4-5 minutes per side. The crust should be crusty! And the fish should be cooked about halfway through (a lighter white) before you flip it.

9. Serve with your favourite seasonal sides! This fish is delicious over a mixed green salad and sweet potato fries.

   
   

   Again, If you make this recipe, I would love to hear how you got on and what you thought of it. Tag me on Instagram @autoimmune_hub or comment below.

   
   

   Enjoy!