Chef Tip: Delicious "Breading"

[eveb]

For those of you who do NOT have nut allergies, I have successfully substituted almond flour for all the breading in recipes. I use it in the same way I would use flour, dip the item in egg, then in the seasoned almond flour. It cooks up crispy and golden and is really delicious. My family, who is not on a low-carb diet, has yet to complain about it at all. In fact, they can't get enough of my chicken schnitzels made this way.

And, in case you're actually wondering, I am a chef. :)

[gitfiddle]

And, in case you're actually wondering, I am a chef. :)Actually, eveb, I'm wondering what a chicken schnitzel is. (I'm SO not a chef. ;)) It certainly sounds good!

[Karole]

Yes, I think it does too. I'm all for new recipes for chicken....do tell. So nice to have a chef around the place !!

[Spruce Goose]

Around my house we use a lot of almond flour (Trader Joe's has the stuff cheap if you have one around, none close to me sadly), gluten flour and soy flour. My wife has recently started playing around with using half of one of the above flours and using protein powder for the other half.

Made the waffles crispy and the pizza crust *really* filling.

[Driven]

I use ground nuts mixed with parmesan cheese for most breadings...

[eveb]

Sorry for the delayed response. I've been super busy.

It's pretty simple to make the chicken. For approximately three chicken breasts, you can use a single egg. Put a little salt, pepper, onion powder and garlic powder into the egg and beat together. Then dip the chicken into the egg mixture and roll it into the almond flour, till it is well-coated. Fry in a pan with canola oil till golden brown. Be careful to cook through thoroughly. A TIP: If your pan is too hot and the outside is cooked, but the inside is still pink and raw (i.e., dangerous), place the chicken into a 350 degree F oven until it's cooked through. The breading will not darken much more and you won't burn the chicken in order to cook it through.

Hope this helps.