Breadcrumbs are used a lot in the kitchen. It’s a popular ingredient for fried chicken and meatballs, and can also be used to stuff a turkey. But did you know you can create a delicious, crunchy coating with other ingredients too? If you like to explore gluten free (or paleo) options for crumbing your food, then read on to find out more!
To make a crunchy gluten free coating for chicken tenders, simply blend together 1 cup oats, ¾ cup parmesan, ½ tsp dried thyme, salt and pepper. Spray chicken tenders with cooking oil and coat with the oat crumbs. Bake at 430°F (220°C) for 15-20 min. You can also use the oats as is, without processing them first. Combine 1 cup oats 2 tsp paprika, 2 tsp chili powder, 1 tsp salt, 1 tsp garlic powder, and ½ tsp cumin. Dip chicken pieces in milk, then coat with the oat-seasoning mixture. Bake at 375°F (190°C) for 50 min or until the chicken is cooked through.
If you love crunchy, crispy chicken, you will love this cornflake crumb for chicken tenders. Whisk together 2 eggs with ½ cup milk, and set aside. Using a food processor, blitz together 4 cups cornflakes, 1 tsp smoked paprika, ¼ onion powder, ½ tsp salt and pepper. Dip the chicken tenders in the egg mixture and coat with the cornflakes. Bake at 425°F (180°C) for 15 min.
If you’re on a gluten free or paleo diet, nuts are perfect to use for a crumb coating. Simply grind nuts and seasoning in a food processor until just the right consistency. If you process them for too long, you will end up with nut butter! You can use almonds, pecans, macadamia nuts, and even peanuts. Alternatively, you can also use almond flour, which makes a perfect coating for fish.
Potato chips make a great crunchy coating for chicken pieces and casseroles. For casseroles, simply sprinkle over crushed potato chips (flavor of your choice) before baking it. To make a coating for chicken, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp paprika, salt and pepper. Take note not to add too much salt if the potato chips you are using are heavily seasoned already. Dip chicken pieces in the flour mixture, then in the egg wash, followed by a final coating of crushed potato chips. Refrigerate for half an hour, then bake at 400°F (200°C). There are so many flavors of potato chips out there, so there’s no reason your fried chicken should be boring!
If you thought that there’s no such thing as healthy chicken tenders, think again! Simply coat chicken tenders with coconut flour, then dip in eggs (whisked), then coat the tenders in coconut flakes. Bake for 15 min at 400°F (200°C). You can use this coconut crumb to make coconut shrimp too!
What is your go-to crumb in the kitchen?