Low FODMAP Chicken Fingers
Looking for a quick and easy meal recipe? These tasty & crispy fried chicken fingers can be prepared in less than 30 minutes!
Ingredients
- 1/2 cup quinoa (rinsed)
- 1/4 cup freshly grated parmesan
- 1/4 cup rice flour
- 2 large eggs
- 2-3 chicken breasts
- 2 tbsps olive oil
- 1/4 cup dipping, for serving
- 2 tsps Low FODMAP Certified Spice Mix
- 1 tsp kosher salt
Instructions
- Add quinoa, parmesan, thyme, Low FODMAP Certified Spice Mix, Kosher salt, and parsley in a food processor and process until powdery. Transfer the mixture on to a plate and set aside.
- In a small bowl, crack in the eggs and lightly beat them using a fork. Add the rice flour on to a plate. Set aside.
- Cut the chicken breasts into 1/2 inch strips. Coat each strip one by one with rice flour followed by beaten eggs and finally through the quinoa mixture.
- In a frying pan, heat 1 tbsp of olive oil. Once the oil is thoroughly heated, fry the chicken strips in two batches. Cook for about 6 minutes, turning once. Add more oil, if required.
- Once done, drain the excess oil from the strips using a wire rack and transfer them on to a platter. Fry the second batch in the same way.
- Serve with dipping sauce of your own choice and enjoy!
Nutrition
Calories: 274kcalCarbohydrates: 14gProtein: 20gFat: 15gSaturated Fat: 2.9gPolyunsaturated Fat: 7gMonounsaturated Fat: 4.3gTrans Fat: 0.1gFiber: 1.4g
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