rice bran oil or extra virgin olive oilfor cooking
First, trim the chicken breast and slice across ways so that you have ¼ inch thick slices.
Slice the thinner chicken pieces into strips and set aside on a plate.
In a medium sized bowl add the quinoa, dill and a few pinches of salt and stir to combine.
In a second medium sized bowl, add the buckwheat flour, garlic powder and onion powder. Season well with salt and pepper (don't be afraid of adding too much salt, only a small amount of the flour mixture will stick to the chicken).
In a third medium sized bowl, add the tapioca flour and water and whisk together until well combined. This is used in replacement of egg. If there is no egg allergy or intolerance, 2-3 whisked eggs can be used.
Take a strip of chicken and place it in the buckwheat flour mixture. Toss so that the chicken is completely covered in flour. Shake excess flour off chicken and place the chicken strip into the tapioca and water mix and then into the quinoa crumb mixture. Make sure the chicken strip is coated evenly with quinoa flakes before transferring to a clean plate.
Repeat the previous step until all of the chicken has been coated.
Pour oil into a frypan so that it is about ¼ inch deep. Bring the pan to a medium-high heat. Once pan is very hot, place about 3-4 strips of chicken in. Cook for about 6 minutes on each side. The thinner the chicken strip the quicker it will cook.
Once the first batch of chicken strips are cooked on each side, transfer to a plate lined with paper towel and repeat until all of the chicken is cooked.
Serve with broccoli and cauliflower rice, in salad and chicken wraps, soft shell tacos or with salad.