Weekdays 9am

Oven-baked crispy chicken

Oh yes my friends, it is possible to get the taste of the deep south... and not have it served in a red bucket! I am giving you cup measurements here for some of the ingredients, as this is not science and approximate measurements will do the job fine!

Serves 4


450g chicken breast pieces 1/2 cup ground almonds1⁄4 cup rice flour for gluten free or whole-wheat flour for non-gluten free1⁄2 tsp paprika1⁄2 tsp garlic granules or 2 crushed garlic cloves1⁄2 tsp English mustard powder1⁄2 tsp celery saltFreshly ground black pepper, to taste2 tsp extra virgin olive oil4 large egg whites450g chicken breast pieces

*Green and tomato salad, to serve


  • Preheat the oven to 200°C/gas mark 6 and line a baking tray with foil. Set a wire rack on the baking sheet and brush it with oil.

  • Put the ground almonds, rice flour, paprika, garlic granules or cloves, mustard powder, celery, salt and pepper in a medium- sized shallow bowl and stir until the ingredients are thoroughly mixed.

  • Add the olive oil to the dry mixture and stir until roughly combined. Set aside.

  • Whisk the egg whites for a couple of minutes in a shallow dish until little bubbles form. Dip the chicken pieces one at a time in the frothy egg whites, then dip them in the almond mixture, ensuring they’re well coated.

  • Place the coated chicken pieces on the wire rack and bake for 20–25 minutes until golden brown, crisp and no longer pink in the middle.

*Serve with a big green and tomato salad.

Weekdays 9am