You can never go wrong with peanut butter anything in my opinion. My favourite method of consumption is simple: a spoon (on a good day), a tub and some alone time. Removing all judgement of the quantity that magically migrates its way towards my stomach.
I also love chicken. So coating chicken in peanut butter seemed logical. And then you just need a crispy peanut coating…so a double peanut coating was the logical next step up. Baked instead of fried, the chicken still stays moist and juicy thanks to the under layer of peanut butter and egg, but crisps up on the outside. A little more calorie dense than just plain old chicken, and a little more fiddle, but it tastes amazing, it’s definitely filling and is a little different!
Having used peanut flour for the outside and pea protein in place of flour in the under layer and no dairy included – these would also be suitable for those on a lower carb and gluten and/or dairy free diet!
- 140g (roughly 4) chicken mini fillets
- 30g peanut flour
- 15g peanut butter
- 2 tbsp egg white
- 1 tsp tamari (or light soy sauce for non gluten free)
- 10g pea protein
- 1/2 tsp smoked paprika
- 1/2 tsp fine sea salt
Head over to the Bulk Powders website to find the method!