200g chicken fillets100ml milk (I used rice milk or goats milk)

1 garlic clove crushed

1tsp fresh or dried thyme

1tbsp fresh lemon juice

Salt and pepper

Marinate the chicken in this mixture overnight is better!

45g brown rice crispies

40g ground almonds

2tbsps pecorino cheese

1 egg

4 tbsp gluten free flour

3-4 tbsps melted coconut oil

For the coating I used ground almonds and brown rice crispies ( in the gluten free section in sainsburys)Whizz the brown rice crispies until like a fine breadcrumb textureMix with the ground almonds season with salt and pepper and a good dash of paprika and dried thyme I also grated in a few tbsps of pecorino cheese (like Parmesan but made from ewes milk rather than cows) Tip this mixture into a bowlWhisk the egg is a small bowl Mix the flour with salt and pepper and tip out on a large plate Remove the chicken from the marinade shake off any excess and toss in the seasoned flour then dip in the egg then roll in the crispies coating Repeat for all of the chicken Fry for a few minutes either side and transfer to a hot oven to finish cooking Oven method.... Melt the coconut oil and add to the crispies mixture when blending and coat as before but put on a foil lined baking tray bake for 15 minutes