Foodie Fridays 2 - The best Crumb Coating
A good crumb coating can be so tasty. Use it on courgette slices to make 'chips', coat chicken for crispy tenders or to make a chicken Kiev, use as a coating for prawns .... the recipes are endless.
But how do you make a really good, tasty, crumb coat that cooks to a crispy finish?
We've tried and experimented a lot! Getting the balance of taste, texture (mainly crispiness) and low carb has taken some time. This is now our go-to coating recipe....
1. Mix together, in a bowl
30g almond flour
45g crushed pork scratchings/rinds (we buy these ready crushed from robertsdorset.com)
20g grated parmesan
½ tsp garlic powder
½ tsp onion powder
½ tsp hot paprika (if the dish you are making would benefit from some heat)
2. In a separate bowl mix one beaten egg with 30ml of double cream
3. Dip whatever you want to coat in the egg/cream mix and then place into the dry mix and coat well - press the coating on to give a good coverage
4. Place the coated items onto a baking tray and (this is the crucial bit) drizzle a very small amount of olive oil on top
5. Cook in a pre-heated oven (200'c) for around 30-40 minutes.
Trial and error has shown us that the really light drizzle of oil makes all the difference. This is what gives the final food a crispy outer coating.
Have a try and let us low how you get on.....
Crispy 'fried' chicken, made as above, served with Franks hot sauce and blue cheese dressing (from our cookbook)