Ingredients
8-9 Chicken Style Fillets (quorn pieces)*
3 cups of bread crumbs
1 cup hempnuts
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons Cajun spice
I tablespoons powdered garlic
3 cups unbleached white flour for dredging (hemp flour can be added for extra taste)
8 eggs, beaten for dredging
coconut oil or other high-temp frying oil
Method
Defrost Quorn pieces and mix the breadcrumbs, cayenne pepper, salt, Cajun spice and powdered garlic in a stainless steel bowl.
Place the flour and the eggs in 2 separate bowls.
Lift a fillet and place in the flour, then the eggs and then the bread crumb-hempnut mix.
Pre-heat your oven to 250 Fahrenheit and heat the oil in a deep pan to 350 F. Fry each piece of chicken style fillet in the hot oil until golden brown, then transfer to paper towels to absorb any excess oil. Then keep the fillets warm in the oven until all pieces are fried and ready to serve.
Serve with a barbecue style sauce, loads of crisp rocket, onion and warm rolls.
Delicious!
Originally Published in Weed World Magazine Issue 87
