Crispy chicken fillets

1 cup all-purpose protein flour

1 cup Japanese-style gluten-free Panko breadcrumbs

5 ml celery salt

5 ml onion powder

5 ml BBQ spices

2.5 ml pink salt

10 ml parsley flakes

10 ml paprika

 

3 eggs

1 cup vegetable cream (may be replaced by cooking cream)

5 ml celery salt

5 ml onion powder

5 ml BBQ spices

5 ml pink salt

Pepper to taste

1 kilo chicken, cut into strips (cut to the desired size)

 

You'll need plenty of oil to cook the chicken fillets.

1. In a large bowl, whisk eggs with cream, celery salt, onion powder, BBQ spices, salt and pepper.

2. Add chicken fillets, mix well and refrigerate for 2 hours. (You can marinate longer if you wish)

 

1. Pour breadcrumbs into a large rectangular dish. Wrap each chicken strip one after the other so that the breading sticks to the chicken.

2. Cook in oil for about 15 minutes.

 

Chicken fillets can be refrigerated and reheated in an air fryer.