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Last edited by kmblanco; May 31, 2007, 10:30 PM. -
Sounds good. If it were me I would just use the parm as the breading and skip the pork rinds. And yes, use egg. Be sure to pound the chicken very flat. I would add a bit of fennel to the spices you already have. And of course black pepper. Maybe a touch of crushed red pepper.
I haven't tried it, but I imagine the "nut" flours would work well in this once you pop on over to OWL.Erasmus
299/247/174
Start 1/3/04
25# 4/4/04 (92 days)
50# 8/14/04 (+132 = 224 days)
start [::::::::............] goal (52#,42%) -
Pork rinds could work, but I would go with Erasmus's advice here and use grated parm (make sure it is 100% pure grated parm if you are going to pan fry it, not powdery stuff in a jar that is partially grated parm and partially preservative/anti-clumping agent. With regard to plastic jar brands I believe 4C is 100% pure cheese, nothing else. Kraft has other junk you don't really want to expose to frying pan heat in the interest of good taste).
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380(ish)/189/185
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