low carb breading?

WileECoyote · July 2008

I am on a low carb diet and have been pretty successful with it so will continue for most of this year. One of the things that I miss the most is breaded fried food such as chicken, shrimp, poppers, etc.

I recently made some low-carb breading out of macadamia nuts and unsweetened coconut flakes. Put them both in the blender until crushed to a lumpy powder-like consistency, then dunked the chicken in a scrambled egg before rolling it in the breading. Fried the chicken on the egg in a low ceramic skillet with EVOO. This worked and tasted pretty darn good but I had a few problems:

- The chicken needs to be cooked longer to reach proper internal temp but this will start to burn the breading mixture to a dark brown or black which ruins the taste.

- The breading didn't stick to the chicken very well after the chicken was flipped a few times. Roughly 60% of it was left in the bottom of the skillet.

Any ideas from all of the great egg chefs out there? Maybe I should fillet the chicken into thinner strips to reduce cook times? Maybe use some other mixture to make the breading stick better? Any other ideas on low carb ingredients?

Big'un · July 2008

Batter it after most of the cook is finished, in two stages. Should solve both problems.

Celtic Wolf · July 2008

Switch to a Low Glycemic Diet and be healthier

Our bodies need a certain level of carbs. They just don't need all the simple carbs. Use whole wheat bread crumbs and use them sparingly.

WileECoyote · July 2008

When I do eat carbs they are usually low glycemic foods. Trouble is that I don't lose weight unless I eat low carb, and I have a good bit to lose. I have tried low fat, low cal, high exercise, etc. and never lost weight until I tried low carb. I actually enjoy the low carb diet and have recently learned how to stay in a maintenance mode after I hit my ideal weight. Down over 12 lbs. in just a few weeks so I am on the way...

Davekatz · July 2008

Almond meal - sticks like flour and tastes good too.

Slick · July 2008

A few years ago, I lost over 60 lbs. doing low carb. It works. I'm Type II diabetic, and if I stay low carb, I don't need insulin, just oral meds.

Here is a recipe from Food Network that I have used that is pretty good. It uses soy flour as the main ingredient.

Slick

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26613,00.html

WileECoyote · July 2008

Great tip on the almond flour Dave, thanks! I found some on sale at this site and got 5 lbs. of it for $32 including shipping.

I also picked up 5 lbs. of Erythritol powder for only $20 from this site. This is a sugar alchohol that has almost no impact on blood sugar but a high degree of sweetness, and none of the side effects of the other sugar alcohols. Many food manufacturers are starting to use Erythritol in place of Malitol or Xylitol.

With both of these ingredients I should be able to bake some favorites again such as low carb bread, pizza, and muffins on the egg. I can hardly wait!

Slick - I agree that low carb is the best. It makes so much sense after you read all the books and scientific papers about it. I lost 64 lbs. in 6 months a few years ago but didn't know how to maintain it. I have since learned about the proper low carb maintenance diet and am looking forward to being at my ideal weight again by the end of this year.

low carb breading?

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