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)