Crispy chicken bits

(Wheat free, gluten free, egg free, optional dairy free)

IMG_4378MY BID to recreate the chicken in matzo meal I loved as a child – minus the wheat and egg. Cut into goujons, chunky nuggets or a mini escalope it’s a great dish served warm and just as tasty doled out cold the next day for a picnic-style meal.


One pack chicken breast fillets

Orgran corn crispy crumbs (basically just baked maize breadcrumbs)

Doves Farm gluten & wheat free plain white flour

Plain yoghurt (optional)

Olive oil for frying

White pepper


Slice each chicken breast across the length so as to halve the thickness. Then cut into fingers, nuggets or escalopes – whatever you fancy.

Dole out a small portion of plain yoghurt (if using thick Greek-style yoghurt slightly ‘loosen’ with a teaspoon of water) into a breakfast-sized bowl.

Do the same in separate bowls with the plain flour and the maize crumb. Add white pepper to the flour to taste.

Dip each piece of chicken into the yoghurt*, followed by the flour, followed by the maize, ensuring each gets an even coating all over of the final crumb.

Fry in a pan with shallow oil until golden. Drain on a piece if kitchen towel to remove excess oil. Serve hot or cold.

* If going dairy free, a little olive oil may help the flour and crumb to stick.


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