I hear you cry – “Now I’m gluten-free, I can never have a KFC again!!!” Good news. You don’t need to rush out to Tesco to buy their free-from southern fried mini fillets as a substitute, at £3.50 a bag for 5 strips. 5 strips? How many people is that meant to feed?
Imagine eating crispy, lightly spiced and delicately herby chicken strips, with only 3g of saturated fat per portion… well, imagine no more! Make it!
These chicken strips are baked, not fried, which drastically reduces the amount of oil they need to soak in to crisp up. You might be thinking that baked means boring and all you really want is a good old fashioned KFC. Once you’ve eaten these, you’ll not feel as greasy as the KFC chicken itself, and you’ll be able to taste actual flavours that are not pure fat from oil.
Whilst grabbing a KFC on your way home might be convenient, I’m not about convenience foods. I’m about cooking from scratch, knowing what’s in your food, and living your healthiest possible life, with occasional indulgences. So I like this recipe because it feels bad but it’s good.
Play around with the herbs and spices to your liking – this was as close to the KFC secret spices as I could manage. For an extra crispy coating, I suggest double coating your chicken strips.
For photographic purposes, I served this with crispy potatoes and sauteed peppers and onions with homemade salsa mixed through, but you can do yours with potato salad, pasta, sweet potato wedges. But don’t forget the ketchup. Michael was allowed ketchup with this one.
- 2 chicken breasts, sliced into strips or nuggets
- 25g cornflour
- 1 medium egg, beaten
- 40g corn breadcrumbs or coarse cornmeal
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp dried sage
- ½ tsp dried oregano
- ½ tsp onion powder
- Salt and pepper
- Spray oil
- Preheat the oven to 200 degrees C.
- Place the cornflour, beaten egg, and cornmeal/breadcrumbs in 3 separate dishes.
- Mix all the spices into the mixture of cornmeal/breadcrumb until well combined.
- Coat each chicken strip in a light layer of cornflour first, then dip it in the egg mixture, and then roll in the spiced breadcrumbs. Place on a baking tray. Repeat until all the chicken strips are coated in breadcrumbs.
- Spray the chicken pieces lightly with spray oil - you won't need a lot.
- Place the chicken in the oven for around 25 minutes, flipping once during cooking.