Lemony Buttermilk Chicken wrapped in BFree Multigrain Wrap
A succulent and flavourful pairing for the delicious BFree Multigrain Wraps. Posted in partnership with BFree.
Ingredients
For the fillets
- 16 chicken inner fillets
- 200ml buttermilk
- 1 large egg
- Zest of 1 lemon
For the coating
- ½ tsp of dried thyme
- 1 tsp of paprika
- 1 tsp of garlic granules
- ½ tsp of salt
- 220g of gluten free flour
- 2 tbsp of cornflour
- 1 tsp of chilli powder (optional)
- Sunflower oil for frying
Method
- Marinate the chicken in the buttermilk and lemon zest and egg for 4 hours.
- Put dry ingredients in a large dish. Add the chicken, toss to coat well. Place the chicken on a wire rack with a baking tray underneath.
- In a large frying pan, heat the oil, (170°c) to test oil is hot enough sprinkle a pinch of flour in to see if it sizzles.
- Add the chicken, do not put in too much at a time, when golden brown lift out with a tongs and place on kitchen paper, when all are fried, finish in an air fryer at 180c for 6 mins.
- Wrap into BFree wrap of your choice coated with natural yogurt, and baby gem lettuce.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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