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You are here: Home / Recipes / Dinner / CRUMBED HERB CHICKEN WITH LIME AIOLI GLUTEN FREE RECIPE

CRUMBED HERB CHICKEN WITH LIME AIOLI GLUTEN FREE RECIPE

December 11, 2015 by Helen Tzouganatos Leave a Comment

Gluten Free Crumbed Herb Chicken with Lime Aioli Recipe Gluten Free Crumbed Herb Chicken with Lime Aioli Recipe Gluten Free Crumbed Herb Chicken with Lime Aioli 5-1024

Kids are brutally honest. They scrunch up their face in disgust when they don’t like the look or taste of something but I am yet to meet a kid who doesn’t gobble up my herby crumbed chicken – a weekly staple in our household. It’s so quick and easy to prepare, I don’t know why anyone would ever buy frozen chicken nuggets (cue my scrunched face).

Tapioca flour (also known as tapioca starch) is derived from the cassava plant and has a beautiful silky texture. Tapioca is an excellent gluten free alternative for dusting as it develops a crispy crust and browns beautifully.

Gluten free breadcrumbs are readily available in health food stores and supermarkets. Crumbing alternatives include quinoa flakes and polenta. Get creative – the crunchier, the better! If you want to switch things up, thyme and sage also taste great in the herb mixture. Warning – the lime aioli is extremely addictive.

Gluten Free Crumbed Herb Chicken with Lime Aioli Recipe Gluten Free Crumbed Herb Chicken with Lime Aioli Recipe

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CRUMBED HERB CHICKEN WITH LIME AIOLI GLUTEN FREE
Serves: 4
 
Ingredients
  • Lime Aioli
  • 1 garlic clove, crushed
  • 1 room temperature egg, separated
  • 1 tsp dijon mustard
  • 1 tbs fresh lime juice
  • 250g light olive oil
  • Sea salt flakes
  • Cracked pepper

  • Crumbed Chicken
  • 500g organic chicken breast tenderloins
  • 50g tapioca flour
  • 2 eggs, whisked
  • 100g gluten free breadcrumbs or quinoa flakes
  • 2 tbs finely chopped parsley
  • 1 tbs finely chopped rosemary
  • 40g parmigiana reggiano, grated
  • Sea salt flakes
  • 2 tbs canola or rice bran oil
Instructions
  1. Prepare aioli by adding garlic, egg yolk, salt, pepper, mustard and lime juice to a blender and blitzing for 20 seconds or to a Thermomix and mixing 20 sec/speed 4. With the motor running, very slowly add oil until the aioli starts to emulsify. Add reserved egg white and pulse for 10 seconds. Refrigerate.
  2. Combine breadcrumbs, herbs, cheese, salt and pepper in a wide shallow bowl.
  3. Dust the chicken in tapioca flour, dip in egg and then coat in combined crumb mixture.
  4. Heat oil in a large frypan over medium heat. Cook chicken for 2-3 minutes on each side until golden. Drain on paper towel.
  5. Serve with lime aioli and extra lime wedges on the side.
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Filed Under: Dinner, Lunch, Recipes Tagged With: aioli, chicken, crumbed, dinner, gluten free, gluten free food blog, gluten free food blogger, gluten free recipes, herb, kids, lime, lunch, mayonnaise, party, recipe, sydney food blog, sydney food blogger, thermomix

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