Buckwheat Chicken Bites

Buckwheat has become more and more popular this year - I've seen it used in so many great recipes! I've had in my pantry since the start of the year and have been experimenting with it. The thing I love about buckwheat flour is that it's gluten free and is a great breading alternative when it comes to flour or nuts as the taste is somewhere in between. 

You will all know that I love chicken nuggets yet I haven't eaten an actual one in over 2 years - and that's simply because I have so many great alternatives for them, including this! I use a coating which includes oregano and basil which is really what makes this dish taste authentic. In my other recipes, I've also used onion and garlic powder in the coating however I pair this version with a garlic aioli which really gives it that kick. 



3 chicken breasts, approximately 150 grams per breast
1 egg
1/3 C buckwheat flour
2 tbsp coconut oil, melted. 

For the coating: 
1 C buckwheat flour
1 tsp paprika
1 tsp ground pink himalayan rock salt
1 tsp oregano
1 tsp basil

For the aioli:
1/2 C mayonaise
juice of half a lemon, to taste
1/2 tsp crushed garlic
himalayan rock salt + pepper, to season


Step one
Preheat your oven to 180 degrees Celsius and line a baking tray with parchment paper. 

Step two
Take your chicken and dice it into pieces. I like mine to be in hunks of around 3cm-5cm which allows the chicken to cook through but also the coating to get crispy. 

Step three
Take your buckwheat flour, place in a large ziplock bag along with your chicken pieces and shake to allow the flour to lightly coat each piece of chicken. If you don't have a ziplock bag you can simply place the flour in a shallow bowl and coat each side lightly. 

Step four
Take your egg, crack it into a bowl and beat well. Add your chicken pieces and coat well in egg. 

Step five
Combine your coating ingredients and mix them together in a shallow dish. Take a piece of your chicken from the egg mixture and scrape it along the side of the bowl to remove any excess egg. Coat all sides before laying on the baking tray. Do this until all pieces of chicken have been coated. 

Step six
Place the tray in the oven for 15 minutes or until the chicken has cooked through and the outside has browned. You will still notice a little flour on the top of the chicken which is fine. Remove from the oven. Taking a paper towel, fold this and dip it into your coconut oil. Dab it onto the chicken to moisten where there is still flour. 

Step seven
Mix together all your aioli ingredients in a large ramekin. Serve alongside your Buckwheat Chicken Bites to share or distribute between 2-3 plates with individual ramekins. If you want to be a little decorative, place a few pansies onto each dish. Enjoy!