Chrispy Corn Chip & Buckwheat Chicken.

Now I’ll be the first to admit that corn chips are not exactly a health food. However, fried chicken has never come so close to being classed as “healthy”. This chicken is shallow fried in olive or coconut oil and has a nutritious buckwheat base. Our recipe keeps the chicken moist while forming a crunchy outer layer. You’ll never look at take-out chicken the same again!


  • 2 organic chicken breasts, or 600 grams of tenderloins.
  • 2 eggs.
  • 150 grams buckwheat.
  • One bag of corn chips
  • Salt
  • Pepper
  • Chilli flakes


  • First get all your coatings ready. Mix your two eggs up in a bowl, have another bowl with your buckwheat, salt, pepper and chilli mix, then crunch up the corn chips and put in a third bowl.
  • Cut the chicken into strips. They should all be roughly the same size and thickness, so they cook at the same rate. Aim for about 4cm thick so they stay juicy.
  • Coat the chicken in the buckwheat, salt, pepper and chilli mix.
  • Then coat in the egg wash.
  • Repeat with another coat of buckwheat mix and egg.
  • Finish with a coating of the crunched up corn chips. Press the chicken firmly into the corn chips and coat well.
  • Heat up a large frying pan and coat with a layer of olive oil or coconut oil. This is a very shallow fry. The oil should be just deep enough that the entire pan is covered.
  • Once the oil is hot, cook each side for 6-8mins. The crunchy coating should go a light brown and become firm.
  • Serve with buttered sourdough and side sauces.