Chicken Crumbies

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I’m getting really good at handling embarrassment. Just saying. It’s only taken me 32 years, but I am now comfortable enough to laugh in the face of short jokes and embarrassing situations. For example when my husband completely spotlighted me at a CrossFit seminar with Lucas Parker by telling everyone I made my hubby grow a beard because I thought Lucas was hot (google him if you don’t know who he is)… I just laughed it off whilst secretly planning my husband’s slow and torturous payback. And when my coach and friend who went on a CrossFit retreat asked Khan Porter (do yourselves a favour and look him up too, drool) to send me a personalised message dressed only in a towel and then posted said video on facebook… I’m cool with that too… ha ha. See laughing. Watch out Luke, revenge is sweet.

But seriously, I honestly can laugh and be comfortable in my own skin. It’s good for the soul to laugh, even if it is as yourself. It’s taken me a long time to get here and I am hoping that raising my daughter  and son I can teach them how to be a confident woman/man in their own skin and not feel pressured by society’s unrealistic expectations.

By popular demand, here is the recipe for chicken crumbies. It’s so simple you’ll laugh at how easy it is.

Ingredients

  • Chicken tenderloins (can get from the supermarket or ask your butcher)
  • 1-2 large eggs whisked
  • Almond meal (about 1-2 cups depending on how many pieces of chicken)
  • 1 – 2 tbsp of finely chopped basil
  • 1 tbsp of garlic granules
  • zest of 1 lemon
  • salt and pepper to season (season well)
  • coconut oil/olive oil for cooking

NUT FREE VERSION: For a nut free version use ground flaxseed instead of almond meal. 

Crumbing your Chickies

  • Mix together all of the dry ingredients in a large flat bowl or on a plate
  • Set yourself up with a little crumbing station. From left to right have your uncrumbed chicken pieces, whisked eggs, crumb mixture and a plate to put the crumbed chicken pieces on.
  • Dip the chicken piece in the whisked egg, then place the chicken in the crumbing mixture and coat with crumbs. Move to the clean plate
  • Repeat until all chicken pieces are crumbed.

Warning: It does get a little sticky and you may need to make more crumbing mixture, depending on how generous a crumber you are. Use one hand to dip in egg and the other to crumb if you can.

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  • Heat the oil in a large fry pan over a low-medium heat.
  • Gently place the chicken pieces in the pan and cook slowly for a few minutes either side or until crumb is nice and golden.
  • You may have to cook in batches.
  • Place on a plate with paper towel.

Serve with Cinnamon Pumpkin Bites and salad.

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