There is little as satisfying as a fried chicken sandwich for lunch, so you can imagine my delight at discovering how easy it is to make oneself. With a few alterations to a childhood favorite, I also discovered one can have their fried chicken and no post- grease coma, too.
- 2 organic chicken breasts
- 1-2 juicy lemons
- 2 tbsp. coconut oil
- sea salt
- gluten free flour
- Sourdough toast
Place two chicken breasts in a Ziploc bag, and add the lemon juice, sea salt and pepper (to taste). If you have a meat pounder, that is the ideal tool, but a rolling pin will do; if you find yourself without either, a large glass bottle can be used in a pinch. Flatten the chicken breasts with your tool of choice to make them as even as possible. Let marinate for about 30 minutes.
In a flat dish or on a clean counter space, lay out some flour for a light dusting. Place a large skillet on medium heat and add the coconut oil to the pan. Let heat. When your chicken has marinated to your content, trawl the breasts through the flour lightly, making sure to cover both sides.
Place the chicken breasts in the heated oil, and cook for 4-5 minutes per side, or until completely cooked through. Remove from heat, and let sit for 5 minutes before serving.
Toast 4 slices of bread, and rinse then dry a handful of arugula. Combine these with the chicken breast, and dig in!