These are a great alternative to your standard breaded chicken. The lemon adds such a great flavour. For kids you could cut the chicken into smaller pieces to replicate ‘chicken dippers’. I served mine with my Cauliflower Cheese and some steamed green veggies or you could make some nice sweet potato fries.
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tbsp coconut oil
- 50 g buckwheat flour rice flour or ground almonds
- 70 g buckwheat groats
- zest and juice of 1 lemon
- 1 garlic clove
- 2 tbsp chopped parsley
- 1 egg beaten
- 2 chicken breasts
- salt and pepper
Ingredients
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Instructions
- Put the flour or ground almonds in a bowl.
- Whisk the egg in another bowl.
- Put the buckwheat groats, lemon zest, garlic and parsley in a food processor with some salt and pepper and blitz for 3-4 minutes until it resembles breadcrumbs and pour this into a third bowl.
- Cut the chicken breasts down their length and open them out onto a chopping board.
- Cover them with cling film and bash with a rolling pin until just under 1cm thick.
- Season the chicken, coat it in the flour, dip into the egg and finally into the buckwheat crumbs.
- Heat 1 tbsp of coconut oil in a frying pan over a medium heat and cook the chicken for 4 minutes on each side until golden brown and cooked through (or I lay them on a greased baking tray and baked in a preheated oven for about 25 minutes at 180oC)
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