Fried chicken and chips is the ultimate indulgent, fast food meal. Whilst indulging in your cravings can be fun, it's also a recipe for ill health, and fried chicken is coated in gluten-rich flour which can spell disaster for those with coealic disease, or who follow a gluten-free diet.
In a bid to make a familiar junk-food treat healthy, here's a gluten-free fried chicken recipe. Instead of deep frying in vegetable oil I've griddled the meat and used coconut oil, which is one of the only cooking oil which retains its nutritional properties throughout the cooking process. Not to mention, it adds great flavour.
Ingredients Half a lemon
1 garlic clove
Handful of mint leaves
Handful of basil leaves
2 tablespoons of coconut oil
2 chicken fillets
Half teaspoon black pepper
3 tablespoons of spelt flour
Teaspoon dried thyme
1 sweet potato
Finely chop the garlic.
Slice the fillets into equal sized strips.
Add the chopped garlic, mint and basil to a pestle and mortar, and bash up slightly sloppy.
Add to a bowl/tub of the flour and toss to combine.
Ensure the whole fillet is evenly coated.
Place in a saucepan/on a girddle pan and fry over a medium heat for 15 minutes.
I used white-flesh sweet potato simply because this variety was the only thing available in the supermarket. However, if you use the more common orange-flesh variety, the chips work out exactly the same.
Peel the sweet potato and chop into chip-sized slices.
Par-boil the sweet potato for 10 minutes.
Fry the sweet potato for 10 minutes in the griddle pan with a splash olive oil and thyme.