Crumbed Chicken

Crumbed Chicken with Vegetables and Gravy.

This is a great way to still enjoy crumbed chicken if you are trying to avoid gluten.

I wanted to test out a nut free version too for those with nut allergies, and also because I like to send left over chicken to pre school for the kids (most pre schools these days are nut free zones).

Ingredients:

2 large single chicken breasts
2 tablespoons of arrowroot powder (tapioca flour)
2 eggs
1 cup of almond meal (use coconut meal for a nut free version)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of chili powder
salt and pepper to taste
olive oil, coconut oil or ghee for cooking

 

Method:

I like to slice the chicken breasts up into smaller pieces

Then pop the arrowroot powder on a plate and then whisk the 2 eggs together on another plate

In a bowl combine the almond (or coconut) meal, the onion, garlic and chili powder along with the salt and pepper

Firstly, coat the chicken in the arrowroot powder, then in the egg and then lastly in the crumb.

Heat your oil of choice in a large frying pan and cook the chicken on both sides until golden brown and cooked through.

Notes:

I like to make sure that when I am buying something in a packet that it contains no preservatives or additives. You can buy almond or coconut meal from most supermarkets with 100% almonds or coconut but always double check the ingredients to be sure!

You can also purchase arrowroot powder (tapioca flour) from the supermarket but it does contain a preservative. I prefer to buy organic arrowroot powder online from Organics on a Budget.