I really love making these little crunchy beauties for my family. I love that they change every slightly each time depending what’s i the pantry. Sometimes I use oats, other times it’s rice crackers or cruskits. Whatever you have lying around is fine! Let it be a chance to experiment and enjoy watching your family eat healthy nuggets. It’s such a great feeling knowing what exactly is in your food!
I double the recipe. Adjust to your liking. Or use the next day in salads or lunch boxes.
1 kg Chicken Breast cut into your liking size.
6-8 Rice and Quinoa Crackers
Small Handful of fresh herbs or 1 Tbsp of mixed herbs
2 Garlic Cloves
1/4 cup Pitted Olives (only if your family love them 😉)
Salt and Pepper
2 eggs whisked
Flour of choice
Olive Oil or Canola for frying
Place whisked eggs into a bowl
Place as much flour as required into a bowl.
Process all other Ingredients and place into a large bowl.
Add oil to the frypan and set to a medium heat.
Line the bowls up in a production line. Place chicken pieces into the flour and coat well. Then into the eggs to coat further. Roll through the crumb and place into the frypan. Turn when golden brown.
Drain onto paper towel.
*I always cut into a few chunky pieces to make sure they are cooked right through.
I guarantee you can’t stop at just one!