Crispy chicken thats good for you too! The combination of buckwheat and ground almonds gives the chicken a crunchy texture, this crumb is also great when making vegetable chips…this recipe is coming very soon! I love these served with my quinoa salad and tahini dressing, but they would also taste delicious with beetroot dip to dunk them in! Making these can be quite a messy procedure, if your dry mixture begins to clump together get a fresh bowl and add more buckwheat and almonds. Don’t skip on the sumac it adds a lovely lemony flavour.
1 cup buckwheat flakes
1 up ground almonds
2 tsp sumac
2 tsp ground cumin
pinch salt and pepper
2 chicken breast fillets
2 or 3 tbsp coconut or olive oil
What to do…
Combine the dry ingredients in a bowl. In a second bowl whisk the egg with a fork.
Cut your chicken breasts into thick strips (about two fingers wide). Take one strip at a time and dunk into the egg mixture, make sure the whole piece of chicken is coated then dunk into the dry mixture. Toss a few times to ensure the chicken is completely covered in the flakes. Place on a plate while you do the rest.
Heat 2 or 3 tablespoons of oil in a frying pan on medium/high, once the oil is hot, add the chicken strips. Make sure they have plenty of space in the pan. Fry until golden and cooked through, this should take about 5 minutes on each side.
Enjoy dunking your chicken strips in my tahini dressing.