Crispy Cornflake Chicken
From The Good LFE Cookbook, as with all our recipes, the Crispy Cornflake Chicken follows the Low Fermentation Eating diet and is designed to be SIBO and IBS friendly while promoting gut health.
This crispy chicken marinates in a lactose-free "buttermilk" for an extra layer of flavor and as an added bonus is also Gluten-free.
Servings: 8 Pieces of chicken
- 1 whole Chicken (divided into 8 pieces)
- 1 cups almond milk
- 1 juice and zest of lemon
- 1 tbsp salt
- 3 cloves crushed garlic
- 3 cups Corn Flakes
- 1 tbsp paprika
- 2 tsp dried minced onion
- 2 tsp garlic powder
- 1 tbsp dried sage
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tsp salt
Combine marinade ingredients in a baking dish and marinate chicken for 40 minutes up to four hours.
Preheat oven to 350
While chicken is soaking combine all coating ingredients in the bowl of a large food processor and pulse until everything is the consistency of breadcrumbs. Spread crumbs onto large plate.
Brush a large parchment-covered baking sheet with olive oil or melted butter. With tongs, take chicken piece out of marinade and dredge in crumb mixture. Place on baking sheet. When all chicken pieces are coated brush or spray with oil or butter and bake until chicken is cooked through and crispy. Turn each piece over halfway through cooking. Cooking time is about 35 minutes for boneless pieces or 1 hour for bone in pieces. If chicken is browning too quickly lightly tent with foil and remove for last 5 minutes of baking to crisp.
Discover Hundreds of LFE Recipes in The Good LFE Cookbook
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.