Lupin crumb – My Provincial Kitchen

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Lupin crumb

One thing that always goes down well in our house is something crumbed, chops, chicken, fish, vegetables it doesn't matter what it is, if it is crumbed I know I'll always be winning.

So I have created this crumb recipe that after several trials I discovered this works a treat.  It has the right amount of lighter flours to help it all stick & just the perfect amount of lupin flour to add the crunch.  




3/4c Self Raising lupin flour 
3/4c Wholemeal Lupin Flour
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper 
This quantity crumbed 8 chicken thighs cut into 3’s so there was a fair bit of chicken to crumb. If you don’t want to use this much just use the same quantity of our Self Raising Flour and Wholemeal Flour along with some salt and pepper and your choice of herbs.  Combine all ingredients and mix well.


3 eggs 
1/2c almond milk

Beat eggs, add almond milk and mix well

Slice chicken to desired size 
Place chicken in egg wash for approx 3-5 minutes so it can soak up the goodness
Roll in the flour crumb

Heat small amount of oil in frypan and brown chicken on each side then place on a tray in the oven to finish cooking.


Of course you can use any herbs you like & tailor this to suit your meal.  I'd love to know your feedback of flavour variations you've tried.


Chat soon  T x

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