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Kicking Coating

100g. Ingredients: Gluten-free dried breadcrumbs (water, rice flour, tapioca starch,
bamboo fibre, potato starch, yeast, humectant [glycerol], rapeseed oil, dried egg white, psyllium husk powder, thickeners [hydroxypropyl methyl cellulose, xanthan gum], sugar, maize starch, salt, preservatives [calcium
propionate, sorbic acid], maize flour, quinoa, emulsifiers [mono- and di-glycerides of fatty acids], flavouring), (90%), cayenne pepper, paprika, dried thyme, dried oregano, ground black pepper, salt. Note: Eggs are an allergen.
Recommended cooking method:
- 20 mini chicken fillets (approx. 500g)
- Gluten-free flour (approx. 30g)
- 2 eggs
- Vegetable oil spray
- 3 bowls
Place the flour, eggs and coating each in a separate bowl.
Beat the eggs.
Dip each chicken fillet into the flour, then into the egg, and finally into the coating.
Make sure each fillet is evenly coated at each dipping stage!
Place the fillets on a baking tray and spray lightly with the oil.
Cook in a pre-heated oven (Gas Mark 5/190°C) for 10-15 mins.
Turn the fillets over and spray the other side.
Return to the oven and cook for a further 10-15 minutes or until cooked through.
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