A more authentic alternative to roasting, and definitely healthier alternative to deep frying, this delicious coating is made of whole oats rather than white flour breadcrumbs. It works beautifully on our farm finished chicken, pork, even fish. The texture is crisp and somehow still fluffy, and makes the natural flavor of the organically raised meat shine.


  • Old-fashioned Whole Oats
  • CATHIS Farm’s sustainably raised meat of your choice
  • Salt & Pepper
  • Garlic Powder
  • Spices to Taste

Old-fashioned whole oats can be ground in your blender into a fluffy yet crusty coating. The key to even browning is in the cooking oil and so far, Grapeseed Oil has proven itself with any fried food dish when you wish to substitute vegetable oil.

Cut your defrosted meat into chunks, nuggets, or strips.

Once the oats are ground, add salt, pepper, garlic powder (and any other spices you may like), stir with a fork and then coat your meat of choice after you’ve patted it dry with a paper towel.

No egg is necessary as the oats stick well to the still damp meat.

Cover the bottom of a cast iron or stainless steel frying pan with about 1/8” of oil and heat to a ripple over medium high heat. Space the meat out in the pan to allow sides to cook.

After several minutes, when the sides start to cook, gently lift meat to see browning and when browned to your liking, flip. Try to flip the meat only once.

Depending on meat or fish choice, and the thickness of it, cooking times will vary and it’s important to keep a close eye on any frying process.

This recipe also works well with less oil and baked in the oven, for an even healthier alternative.