This recipe comes from Andrea Wyckoff at Forest and Fauna.
Cricket Fried Chicken
2 chicken breasts, sliced in smaller pieces
1 large pasture raised egg
2/3 cup almond flour (or coconut flour)
1/3 cup cricket flour
1 Tablespoon dried minced onion
1 teaspoon garlic powder
2 pinches sea salt
Preheat oven to 375*F.
Whisk egg in a bowl.
Mix almond flour, cricket flour, salt and spices together on a plate, then spread it out evenly.
Slice chicken breast into strips.
Dredge chicken strips in egg, then lay them onto the flour mixture on the plate, and gently roll them in the flour to cover them.
Bake for 20 minutes at 375*F.
Serve with Cricket Country Gravy.
