Attention All Cooks!

[mission to lose]

Hi Friends,
I am going to fry some chicken tenders that I have dipped in Ceasar dressing and rolled in Parmesan cheese. Besides butter or and olive oil, what type of oil do you all suggest I use to fry it in? The tenders are chilling in the fridge, and I was going to run to the corner to my SUPER Walmart.
Thanks.

[atkinsgal08]

Re: Attention All Cooks!

I would use butter.

After that, I would use grapeseed oil.

But, I would use butter.

[mizski]

Re: Attention All Cooks!

Grapeseed oil is great (high smokepoint) but if you don't have that I would use both butter and olive oil. The oil helps keep the butter from burning but you still get the butter flavors.

[mission to lose]

Re: Attention All Cooks!

Thanks for your answers. I never even heard of grapeseed oil...sounds interesting. But I do have olive oil and butter in the house.

~Mary

[susan423]

Re: Attention All Cooks!

Coconut oil would be good too.

[chauber]

Re: Attention All Cooks!

When in a pinch I use canola oil...which makes really nice crispy chicken (or pork...which I am having tonight) tenders. Yummy!

[chadci]

Re: Attention All Cooks!

Wont the cheese burn before the chicken has time to cook through?

[chauber]

Re: Attention All Cooks!

It doesn't as long as the pieces are not too think, I use tenders, and the heat is not too high. Alot of the time I cut the strips to about 1 inch thick and fry away....it makes a really nice crunchy breading and reminds me of a seasoned flour breading.

[chadci]

Re: Attention All Cooks!

Thanks, I'll give it a try. I bet this would make great fish sticks OR cheese sticks

Also, do you just use the stuff in green cans or get real parm?

[atkinsgal08]

Re: Attention All Cooks!

>>do you just use the stuff in green cans or get real parm?>>

When I make something like this, I use the green can parm.

[chadci]

Re: Attention All Cooks!

OK, I can't justify the extra expense for breading... then again, they say to cook with wine you drink. I've never been a wine drinker so...

[atkinsgal08]

Re: Attention All Cooks!

Also, real parmesan isn't as likely to stick as well.

[mizski]

Re: Attention All Cooks!

Wont the cheese burn before the chicken has time to cook through?

You have to really watch the temperature when doing this. The oil/butter needs to be hot enough to cook (and not just absorb the fats) but not too hot as to scorch the butter & cheese. I use an electric fry pan to help regulate the temp which works better than pan on the electric cooktop.

Linda Low Carb uses grated parm (and sometimes a mix of almond flour for those in the nut rung) for breading in a lot of her recipes too.

BTW, noticed you have a new avatar! Looks great. Congrats on your weight loss.

[chadci]

Re: Attention All Cooks!

You have to really watch the temperature when doing this. The oil/butter needs to be hot enough to cook (and not just absorb the fats) but not too hot as to scorch the butter & cheese. I use an electric fry pan to help regulate the temp which works better than pan on the electric cooktop.

Linda Low Carb uses grated parm (and sometimes a mix of almond flour for those in the nut rung) for breading in a lot of her recipes too.

BTW, noticed you have a new avatar! Looks great. Congrats on your weight loss.

Thanks, I feel great. It seems like when I hit the 100lb mark everything just slowed down and it seems like weight loss is taking FOREVER now.

Every try adding dried herbs to the parm? I bet a little basil and red pepper flakes or maybe a bit of oregano and cumin would be excellent.

[chauber]

Re: Attention All Cooks!

I buy the Kraft 100% Parmesan that is like a powder...it has to say no fillers added on the container tho...cause they add stuff that is illegal to prevent caking otherwise. I have found that if you dip your food in egg, roll in parmesan and repeat once the breading is nice and thick and crunchy...I made pork chops last night this way. You have to be really careful with the heat tho to prevent burning, start of lower and work your way up....