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HEBA Crumbed chicken and chips

March 10, 2016

HEBA Crumbed chicken and chips

Serves: 2
Prep Time: 20 minutes
Cooking Time: 40 minutes

Crumbed Chicken
INGREDIENTS
5 pieces chicken
200g HEBA
4 eggs, beaten
2 tsp Himalayan salt
20g Portuguese Chicken spice
20g Dried mixed herbs
500g Holsum

INSTRUCTIONS

  • In a bowl, mix together the herbs, spices and HEBA.
  • Beat 4 eggs in a separate bowl.
  • Heat the Holsum in a deep saucepan or pot.
  • Roll chicken pieces in dry mix, dip in egg and then dip in dry mix again.
  • Fry until golden brown and crispy, and chicken is cooked through.

Heba Chips
INGREDIENTS
HEBA pap
125g Holsum

INSTRUCTIONS

  • Follow the instructions on the back of the HEBA packet to make pap.
  • Flatten pap to about 1 cm height on a tray then allow the mixture to cool in the fridge until firm.
  • Slice the heba into desired size chips then fry in Holsum until crispy and golden.

Serve the chicken and chips with Banting friendly tomato sauce.





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