Missing breaded chicken? You wont be disappointed by this crispy, seeded version. Succulent chicken fillets, coated with nutty hemp seeds— these little fellas are packed with omega-3 fatty acids, to fire up your brain cells!
Place one hand on top of the chicken breast, with fingers out of reach, slice crossways, so that you have two, thin chicken breasts. Prepare the other chicken breast in the same way so that you have four chicken fillets, set aside.
You can alternatively prepare the chicken into strips if this easier—the idea is to create thin pieces that don’t require too much cooking on the pan.
To prepare the seed crumb, blitz the hemp hearts, pumpkin seeds, thyme and paprika in a blender till it looks like a coarse meal. Season with salt and pepper and stir in the sesame seeds. Pour onto a shallow dish or plate for coating the chicken.
Feel free to experiment with different seeds and seasonings of your choice—I have yet to try, but eager to experiment with desiccated coconut!
Prepare your ‘breading station’ with a plate of coconut flour, a shallow dish of egg and water, beaten, and a dish of seed meal.
With each piece of chicken, dust with coconut flour, shaking off the excess; dip into the egg, till fully coated; cover with seed meal and set aside.
Heat a knob of ghee in a heavy based frying pan over a medium heat. Fry the chicken fillets for about 5 minutes on each side, until golden. Leave to rest for a couple of minutes, and serve with a fresh, crispy salad.
Crispy seed chicken goes particularly well with mayonnaise, avocado & romaine salad, cucumber pickle, Jamaican callaloo and butter chicken.