Name: Gluten-Free "Fried" Chicken
Prep time: 3 h 15 min
Cook time: 45 min
Total time: 4 h
Ingredients: 1 cup FODMAP safe milk (My preference is MALK unflavored almond milk); 1/2 lemon, juced; 1 tsp salt, divided; Freshly ground pepper; 3 tbsp extra virgin olive oil plus drizzle; 2 pounds bone-in split chicken breasts; 1 cup gluten-free panko bread crumbs; 2 tbsp nutritional yeast (optional); Nonstick cooking spray

Description

What’s better than fried chicken without the guilt!?

Ingredients

Scale

1 cup FODMAP safe milk (My preference is MALK unflavored almond milk)
1/2 lemon, juced
1 tsp salt, divided
Freshly ground pepper
3 tbsp extra virgin olive oil plus drizzle
2 pounds bone-in split chicken breasts
1 cup gluten-free panko bread crumbs
2 tbsp nutritional yeast (optional)
Nonstick cooking spray

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Instructions

In a large bowl whisk the milk, lemon juice, 1/2 tsp salt, ground pepper. Slowly whisk in the 3 teaspoons of olive oil.
Add chicken to milk mixture and coat both sides. Cover and refrigerate for at least 3 hours.
Once chicken is ready to “fry”, preheat oven to 425 degrees.
In a shallow large bowl, mix together the breadcrumbs, 1/2 teaspoon of salt and nutritional yeast.
Remove chicken from milk mixture and coat both sides with breadcrumb mixture.
Spray the top of a wire rack lined baking sheet with nonstick cooking spray.
Place chicken on top of wire rack lined baking sheet for 15 minutes.
Drizzle chicken with olive oil before putting in heated oven.
Cook for 40-45 minutes until golden brown and cooked through.

Keywords: fried chicken recipe, fodmap safe chicken, fodmap safe chicken recipe