Gluten-free breaded chicken fillets

Preparation

• Put the rice flour, buckwheat bran and eggs in separate bowls. Break the texture of the eggs and add the spices to the buckwheat mixture.
• Turn the tenderloin in the egg, then in the rice flour and again in the egg. Finally, roll in buckwheat groats. Do not press the bran onto the fillet. Repeat for all chicken tenderloins.
• Heat plenty of oil in a pan. Fry the chickens on both sides until crispy and golden brown. Serve immediately with a salad, tortillas or creamy potatoes.