Bringing back memory lane. When my siblings and I were kids, my father brought us to KFC for a special treat.When he announced a trip to that wonderful fast-food restaurant, we jumped with delight as if there is nothing else so special than fried chicken.It actually was for a kid like me especially it only happened every once in while. Who doesn’t like fried chicken!
That was long time ago and unsurprisingly I still love it. Deep fried chicken with the combination of hot and spicy Asian-y flavor. The crispiness of the external, moist and tender on the inside.. couldn’t do any better – perfect to my taste.
I hardly indulge those food again.The last time we had KFC fried chicken was the one when our best family friend generously shared the pieces to us. We appreciated it with joy and thankfulness.
Why we were so happy?
Living abroad, esp in a non-Muslim country, Halal Zabiha KFC is very limited to be found. In the US, to my knowledge there are Zabiha KFC in New York City and Chicago. However, to travel all the way to both cities only to satisfy our craving for their fried chicken is not an appealing idea.
Plus, overindulging of deep-fried stuff has become one big enemy to a person who needs to stay fit and healthy.It was a challenge to figure out to make it homemade with some changes for a healthier version but taste as good. Alhamdulillah.. I finally don’t have to miss anything about my childhood fave food, no more!If you are.. please don’t!
Here is the result of my trial and error if you don’t mind to give it a try.The twist I made:
- Instead of deep frying it, I pan seared the chicken with small amount of oil. ( Canola Oil or Olive Oil or other heart healthy oil)
- In the recipe, I replaced flour with Gluten free oatmeal or may be you can just go with regular oatmeal if you don’t have problem with gluten.
- Egg isn’t required for this recipe, I used the mixture of cornstarch and rice milk. It does work.
- Good news is ,this chicken dish is low carb and fat, Allergy free friendly, lower cholesterol , high protein . The taste and texture is still there, alhamdulillah. My personal food tester loved it.
Oat-Coated Crispy Chicken (makes 4 pieces)
Chicken leg can also be used in this recipe, it just the cooking time may be 1 to 2 minutes longer. If some of the spices are not the option, just leave it out or replace with any spices you desire. Regular rolled oat can be subbed if you can tolerate gluten.
4 pieces boneless chicken breast strips ( Skin removed)
1 teaspoon salt
½ teaspoon fresh cracked black pepper
½ teaspoon ground white pepper
– Season chicken with salt , both black and white pepper. Let marinated for 30 minutes.
1 cup GF rolled oat
1 teaspoon salt
1 teaspoon fresh cracked black pepper
1 teaspoon ground white pepper
1 teaspoon mustard powder or ¼ teaspoon tumeric powder
2 Tablespoon nutritional yeast flakes or coconut milk powder
½ teaspoon cinnamon powder
1 teaspoon chili powder
½ teaspoon curry powder
– Combine well all these ingredients in a large bowl. Set aside.
2 Tablespoons canola or olive oil (for pan searing)
1- Heat a medium skillet or pan on medium heat. Drizzle 1 Tablespoon of canola/olive oil. Let the oil heated.
2- Meanwhile, dip chicken in cornstarch mixture, and dredge in oat mixture (dry ingredients) , coating well. For extra coating, repeat the same method to each well coated chicken.
3- Gently, place 2 pieces per batch on the oiled heated skillet. Let it seared and crisped up, about 8 minutes or until golden. Turn on the other side , about 5 minutes or until golden.
4- Remove the chicken from heat. Drain chicken on paper towels. Repeat step 3 with another batch.
5- Serve with anything to your liking.