Allergy free fried chicken and vegetables (oven baked) recipe

Bachelor or spinster night goodness!

I didn't say it looks good but it is healthier than oil fried and allergy free. Oh, and smells like KFC and apparently tastes pretty close. I had that independently confirmed though I think it will be more so with ingredients like chilli and lemon. I shall keep on experimenting.

Ingredients

• Chicken, cut into pieces
• Vegetables, cut into pieces
• 1 cup Cornflake crumbs
• 2 cups Orgran plain flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp cracked pepper
• 3-4 tbsp chia seeds
• 1 tsp dried thyme (or herbs of your choice)
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1/2 cup goat’s milk
• 4 tsp Orgran No Egg

Other ingredients you could add

• Squeeze of lemon (mix with goat's milk)
• Chilli powder/s (add to dry mix)

Method

• Preheat oven to 180°C.
• In a medium bowl or large resealable plastic bag mix together the Corn Flake crumbs, flour, garlic powder, salt, pepper, thyme, chia seeds and paprika.
• In another bowl whisk together goat’s milk, olive oil, Orgran No Egg until thick. (More batches may be needed.)
• Coat the vegetable pieces with the wet mix.
• Place the vegetable pieces in dry mix and turn or shake until well coated. Set aside on a plate.
• Coat the chicken strips with the wet mix.
• Place the chicken strips in dry mix and turn or shake until well coated.
• Place the chicken strips in a lightly greased baking dish and bake until juices run clear.
• Cook for 25-30 minutes or until chicken is cooked through.
• Serve.