For the marinade
600ml/1 pint lactose free milk
6 tbsp coriander, chopped
½ tsp dried chili flakes
1 tbsp salt
4 chicken breast, skinless (halved if large)
For the coating
6 tbsp plain gluten free flour
½ tsp celery salt
½ tsp cayenne pepper
½ tsp ground black pepper
½ tsp paprika
To cook the chicken
200ml vegetable oil
For the coleslaw
½ chinese cabbage, finely shredded*
3 carrots, shredded
1 tbsp chives
1 tbsp caraway seeds
1 tbsp chili paste
salt and freshly ground black pepper
*Only use Chinese cabbage, other cabbages are not suitable for the low FODMAP diet.
For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.
Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced gluten free flour. Coat thoroughly and return to the fridge for a further 45 minutes.
Preheat the oven to 200C/400F/Gas 6. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it.
Add the chicken and fry until golden all over. Remove and place on a baking sheet.
Transfer to the oven and cook for 15-20 minutes until cooked through.
For the coleslaw, mix all of the ingredients together and season to taste.
Recipe adapted from: Good Food
(Note: hot oil can be dangerous - do not leave unattended)