Need Breading Tips

[calyn320]

:wave

Okay, so I have been "breading" my meats and veggies with a egg wash and crushed pork rinds and/or parm cheese. But the coating is not even. Is there a way to get it even? Seems it does not stick in some places. Any suggestions or tips would be greatly appreciated!!!

[MotherOfGizmo]

I usually put the "breading" mixture in a bag and shake a few pieces in it at a time...I also press down on the pieces while they are in the bag to kinda press the breading into the pieces--works well for me.

[JoanOH]

I don't know if you've ever heard of the cookbook author Marilyn Harris, but she's well known in our area and has a radio talk show that's just packed with info. I asked her about breading on eggplant for fried eggplant, and her advice was to dip it in the breading first, then the eggwash, then the breading again. I've done it ever since and it works much better!

Joan J

[calyn320]

Thanks guys!!! I knew you would know... I will try both and see which will work better for me. Thanks again :hug

[AngelnPrincess]

Do you know what makes an AWSOME breading... french fried onions! I tried it on chicken and it was WONDERFUL! my hubby prefers it over regular breading now! it is SOOOOO good!

[MotherOfGizmo]

Are you talking about the french fried onions that you buy in a can and people put on top of green bean casserole? If you are, they arre pretty high in carbs IMO too high to use for a breading!

[AngelnPrincess]

Wow really? I haven't used them sence being devout to Atkins... we tried them the last time we where both on atkins, and failed after only a few weeks.. I wasn't very educated on atkins than so its very possible they are high in carbs.
I thought for some reason they didn't have any at all... but logicly they would I guess...
I got the idea from Susan Summers... on one of her fetured shows for her low carb life styles....
I would totaly belive you that they are high in carbs... so please excuse my post... my mistake..
I cant remember the last time I made a fried food item.. not much on the fried foods myslef..

Sorry all for the mistake! for some reason I was thinking they had no carbs... been way too long! lol!

Natalee

[MotherOfGizmo]

I can't remember but they are like 3 carbs for 2 TBSP's if I remember correctly, but they have flour in them, that's what makes them so nice and browned and crunchy! 2 TBSP's dosent' go far for breading though since they must be measuring them before you smash them up!

[LindaJay]

One thing I find helps is to use eggbeaters for the egg wash part -- they are so thick that the breading stays on better. I also use Keto Italian crumbs for breading -- and (true confessions), sometime I mix a little regular Italian bread crumbs in too. That way, I use the same coating for everyone. Adds a couple of carbs for a chicken breast, but worth the tradeoff of not having to make two sets of stuff (since the DH and DS think the Keto crumbs alone are too disgusting!).

[calyn320]

Okay, I tried the ziploc trick and it worked!!!! Yeah :joy

Note: almond flour is not good for things if you are going to fry them, it burns. It is still good if you are baking with it.

[Heidi3]

oven fried

I really love taking pecans crushing them adding some parmasan cheese and a mix of herbs ...take a nice piece of halibut or sturgeon any thick white fish and you brush with lemon butter do the zip loc thing with the crumbs and bake it.....about 375.....nut crumbs work well for chicken and fish as an oven fry because you do not have to cook them long....and I cheat too and sometimes add some dried low carb bread crumbs to stretch it but count the carbs ..nut crumbs can be expensive so can good fish...such a shame...we live on the water and halibut is usually 8-10 bucks a pound!