top of page
  • Writer's pictureJonathan

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

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)

77 views0 comments

Recent Posts

See All
Post: Blog2 Post
bottom of page