Savoury crumb
13th November 2020
FAT: 0.00g PROTEIN: 3.78g CHO: 0.00g KCAL: 15
Notes
Mo’s tip: It is important to mix the spice mixture in gently. If you over-mix it will start to liquify, it will still cook and taste OK but will look a bit flat!
When completely cold crush gently to a crumb.
Use for coating chicken or fish, this makes enough to coat 3 or 4 nugget sized pieces of chicken or small fish fingers.
You will need a little beaten egg to dip the chicken in, then coat with the crumb. Place on an oiled tray to cook in the oven, or gently fry in a small frying pan.
The crumb will keep in an airtight container for 3 weeks.
DO NOT STORE IN THE FRIDGE. THEY WILL GO SOFT!!
Ingredients
- 35g Egg white
- You will also need¼ teaspoon cream of tartar and flavouring of your choice e.g. a mixture of garlic salt, paprika, chilli powder. You will need no more than 1 or 2 grams total of flavouring.
Instructions
- Pre heat oven to 220c / fan 200c / gas 7.
- Mix together your flavouring, I used ¼ teaspoon each of paprika and garlic salt and a good pinch each of chilli powder and dried herbs.
- Whisk the egg white with the cream of tartar until stiff.
- Sprinkle the spice mixture over the whisked egg white and fold in gently but quickly.
- Place in little heaps on a tray lined with silicone – I made 14 pieces.
- Cook for 5 minutes and then turn the oven down to 90c / fan 70c / gas 1 and cook for a further 10 minutes.
- Turn the oven off but leave them in the oven until they are cold and crisp.
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