Kids are brutally honest. They scrunch up their face in disgust when they don’t like the look or taste of something but I am yet to meet a kid who doesn’t gobble up my herby crumbed chicken – a weekly staple in our household. It’s so quick and easy to prepare, I don’t know why anyone would ever buy frozen chicken nuggets (cue my scrunched face).
Tapioca flour (also known as tapioca starch) is derived from the cassava plant and has a beautiful silky texture. Tapioca is an excellent gluten free alternative for dusting as it develops a crispy crust and browns beautifully.
Gluten free breadcrumbs are readily available in health food stores and supermarkets. Crumbing alternatives include quinoa flakes and polenta. Get creative – the crunchier, the better! If you want to switch things up, thyme and sage also taste great in the herb mixture. Warning – the lime aioli is extremely addictive.
- Lime Aioli
- 1 garlic clove, crushed
- 1 room temperature egg, separated
- 1 tsp dijon mustard
- 1 tbs fresh lime juice
- 250g light olive oil
- Sea salt flakes
- Cracked pepper
- Crumbed Chicken
- 500g organic chicken breast tenderloins
- 50g tapioca flour
- 2 eggs, whisked
- 100g gluten free breadcrumbs or quinoa flakes
- 2 tbs finely chopped parsley
- 1 tbs finely chopped rosemary
- 40g parmigiana reggiano, grated
- Sea salt flakes
- 2 tbs canola or rice bran oil
- Prepare aioli by adding garlic, egg yolk, salt, pepper, mustard and lime juice to a blender and blitzing for 20 seconds or to a Thermomix and mixing 20 sec/speed 4. With the motor running, very slowly add oil until the aioli starts to emulsify. Add reserved egg white and pulse for 10 seconds. Refrigerate.
- Combine breadcrumbs, herbs, cheese, salt and pepper in a wide shallow bowl.
- Dust the chicken in tapioca flour, dip in egg and then coat in combined crumb mixture.
- Heat oil in a large frypan over medium heat. Cook chicken for 2-3 minutes on each side until golden. Drain on paper towel.
- Serve with lime aioli and extra lime wedges on the side.