My passion for foraging wild foods has also helped me to come around to the idea that eating crickets for protein is a totally natural thing to do. And after watching enough episodes of Naked and Afraid where people eat every little thing that moves to stay alive, the idea of eating dried ground up crickets started to seem pretty tame. So I reached out to the guys at Cricket Flours based in Portland Oregon for more info on their USA raised cricket flour. While adding crickets to the dinner plate is a relatively new concept in American cooking, many cultures around the world include crickets and other insects in their everyday diets.
I had fun playing around with their cricket flour and in the end realized that I gravitate more to the savory side of cricket recipes over the sweeter ones. Though I would never pass up the chance of trying a cricket cookie at an AIP potluck. And the cricket brownies in the Cricket Flour Cookbook (this ebook was developed Charles Wilson, one of the owners of Cricket Flour and is currently being offered for FREE with every cricket flour purchase!) sound really intriguing too! So far my favorite way to eat crickets is in this battered cricket chicken smothered in southern cricket gravy.
And I gotta tell ya the most fun part of cooking with crickets has been hiding them in my husband’s dinners and not telling him until after dinner that he just ate some more crickets. So ya, the is no real “buggy” taste or anything to the flour. And while this recipe is baked and not fried, my husband named it Cricket Fried Chicken. I have made the cricket batter with a mix of almond flour and a mix of coconut flour and both work nicely, though I do like the texture of the almond flour mixed with crickets the best. And the real star of this recipe is the thick creamy cricket gravy, it’s seriously pretty damn good!
What can I say, I am a total foodie geek, and getting to work with a new ingredient is always exciting! Since I don’t tolerate wheat, corn, soy, legumes, or starches, I am always excited to try a new ingredient that will nourish by body rather than cause inflammation.
Cricket Fried Chicken
- 2 chicken breasts, sliced in smaller pieces
- 1 large pasture raised egg
- 2/3 cup almond flour (or coconut flour)
- 1/3 cup cricket flour
- 1 Tablespoon dried minced onion
- 1 teaspoon garlic powder
- 2 pinches sea salt
- Serve with Cricket Country Gravy
- Preheat oven to 375*F.
- Whisk egg in a bowl.
- Mix almond flour, cricket flour, salt and spices together on a plate, then spread it out evenly.
- Slice chicken breast into strips.
- Dredge chicken strips in egg, then lay them onto the flour mixture on the plate, and gently roll them in the flour to cover them.
- Bake for 20 minutes at 375*F.
- Serve with my Cricket Country Gravy.
*Save an extra 10% on your Cricket Flour order using the code PureandSimple when you order from Cricketflours.com for the month of October!
(Note from Cricket Flours website: If you have a crustacean shellfish allergy, you may be allergic to crickets and should not try them. Crickets are arthropods and just like shrimp, crabs, and lobsters, and they can cause allergic reactions for individuals with a crustacean shellfish allergy.)
See this link for my Cricket Country Gravy Recipe!