Low FODMAP Succulent Crispy Chicken

This crispy chicken dish is easy, really tasty and very comforting. We get our chicken from the local butchers which is amazing quality, and great value for money – the portion you see here was half a large chicken breast, meaning one fed us both. If possible, always try and source your meat locally. Here is an example of flavouring your veg with additional herbs just before serving, something done frequently in Mediterranean cooking to give it a fresh kick of flavour at the end.

Low FODMAP Succulent Crispy Chicken

Serves 2

Low FODMAP Succulent Crispy Chicken Ingredients

1 large chicken breast, cut in half (remove small fillet first)

¼ tsp. salt & freshly ground black pepper

1 tsp. paprika

½ tsp cayenne pepper (or as you can see from the picture we use pimenton)

2-3 tsp. gluten free flour

2 tbsp. garlic oil for frying


Mix all the spices & seasoning with the flour in a bowl and transfer to a plate.

Coat the chicken with the mix & leave in the fridge for a couple of hours.  Or just get straight on with the cooking your choice 🙂
Low FODMAP Succulent Crispy Chicken

Heat the oil & fry the chicken in a frying pan over a medium / high heat until the coating turns golden in colour i.e. about 5-7 minutes each side.

Low FODMAP Succulent Crispy Chicken

The coating will protect the chicken flesh from the heat of the pan and the outside will be slightly crispy but the inside juicy and succulent.

Serving suggestion: ‘mustard mashed potatoes’ (we like to keep the skins on when we boil & mash the potatoes plus add a heaped teaspoon of Djorn or English mustard along with a tablespoon of butter when mashing) & green beans (note: 120g or approx 17 green beans are high in sorbitol) drizzled with a blended parsley, seasoning and extra virgin olive oil dressing (see below).  Pure comfort on a plate!

Low FODMAP Succulent Crispy Chicken

Time: 30 minutes to > 1hr

Preparation: 10 minutes to > 1hr

Cooking: 20 minutes


Simple low FODMAP herb dressing for Succulent Crispy Chicken

Quite simply blend (or finely chop) the parsley with a pinch of salt & some freshly ground black pepper and a good glug of extra virgin olive oil  (I used infused garlic oil here mixed with extra virgin olive oil).  Try to measure out no more than 1 tbsp. oil per person; every tablespoon oil is about 120kcals.  I prefer extra virgin olive oil (or rapeseed oil) for dressings while I use olive oil or rapeseed oil for frying / roasting etc.
Simple low FODMAP herb dressing for Succulent Crispy Chicken

Low FODMAP Succulent Crispy Chicken

Pure comfort on a plate

Want more information on the low FODMAP diet and IBS? Click here for the latest changes and important updates.

We are currently travelling around the world and plan to bring you‘Around The World In 80 Low FODMAP Dishes’ – a collection of the best low FODMAP foods and recipes as we travel the globe. See more on our low FODMAP diet travel section.

Good news! The first ever book dedicated to reintroducing FODMAPs is now available to purchase on Amazon Kindle. The book is titled ‘Re-challenging and Reintroducing FODMAPs – A self-help guide to the entire reintroduction phase of the low FODMAP diet’. Click on the logo for more details.


More information on Reintroducing FODMAPs here.

Low FODMAP recipes here.

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