Message from Jayne
One of my kitchen sayings, to put people at ease, is that cooking is an ish science. As long as you have good quality ingredients (including the secret and most important: love) it is hard to go wrong. My kitchen is really ishy, and always quick and easy.
- Chicken – any cut would work, but breast is always nicer.
- Almond meal (for 2-3 breasts cubed you will need roughly ¾ - 1 cup)
- ½ tsp Turmeric powder
- ½ tsp Ginger powder
- 1 tsp Garlic powder
- Salt – rock or sea
Place almond meal into the crumb receiving receptacle. Add the spices, mix it up a little.
There are many easy options for crumbing, you can place the crumb coat into a zip lock bag, or plastic container to toss the chicken around in. I don’t really like the plastic container because wet chicken will touch the sides and leaves a crumb coat on the container. Mostly I will bake the chicken (it is easiest to clean up) so I will line my baking tray with baking paper and sprinkle the meal and spice mix directly onto that.
Chicken, you can slice it, for a schnitzel style product, you can cube it for nuggets or push them on sticks – kids love anything on a stick! You could make them in long strips, sort of a chicken chippy.
Toss the chicken in the meal mix.
To Bake - If you are baking, the oven temperature would be around 170C, and baked for around 15-25 minutes, depending on the size. But you don’t want to leave them in too long or they will dry out, quite unpleasant.
To Fry - Shallow fry in your pan, in coconut oil (preferably) but we use olive oil too (I know shame on us using olive oil at high temperatures!)