Nancy's idea for a creamy texture is good. I also make a tapioca-like textured pudding with chia seeds

I satisfy my desires for crunchy/fried texture & taste with roast chicken skin. I started with store-bought rotisserie chicken but wanted to be sure of the contents of the toppings and also save money by buying chicken w/skin only when it is on sale, so I bought an infrared/convection Flavorwave Turbo tabletop "oven" (on sale for nearly half price) so I can have roast chicken thighs, backs & legs with their skin browned & crisped to perfection whenever I want. It cooks twice as fast and cleanup is easier than using a regular oven. I just add a bit of salt and crunch!

My 20-year old cat goes wild for roast chicken too.