Gluten-Free Chicken Crumb

Sometimes I like to mix things up.

This recipe was born because after having gastro (sorry TMI!) I thought I’d continue to rest my tummy and not put gluten back in the mix.

I also get a little bored with food. Often this backfires on me with three little people who don’t appreciate changing things up as much as me! But this recipe was an all-out WINNER.

So I thought I’d share it. You won’t regret trying it.

Print Recipe

Gluten-Free Chicken Crumb

Servings

Ingredients

• 2 handful almonds
• 2 handfuls of pepitas pumpkin seeds
• Sprinkle of onion salt and garlic powder (perhaps 1/4 tsp of each – more if you love flavour!)
• 4 chicken thighs or 2 chicken breasts
• 1 egg

Servings Ingredients 2 handful almonds 2 handfuls of pepitas pumpkin seeds Sprinkle of onion salt and garlic powder (perhaps 1/4 tsp of each – more if you love flavour!) 4 chicken thighs or 2 chicken breasts 1 egg

Instructions

1. Whiz all ingredients up into a meal and place in a bowl.
2. Lightly whisk egg in a bowl.
3. Cut chicken thigh or fillets into tenderloins or small cubes.
4. Dip chicken in egg and then coat with the crumb.
5. Cook in olive oil or coconut oil in a pan on moderate heat. Enjoy it with homemade tomato sauce or perhaps a Honey Mustard Dip (1 tbls mayonnaise, 1 tsp dijon mustard, 1/2 tsp honey)

Recipe Notes

Reminders:

If you can’t eat nuts replace with gluten-free bread crumbs
If you don’t need gluten free this works beautifully with breadcrumbs (I like using up the ends of my loaves of sourdough bread)

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