chicken request

[fivebyfive]

I have some split chicken breast I was thinking about crushing up some pork rinds, parmesan cheese and some other type of seasoning with little or no carbs. 3 questions tho.


Do pork rinds taste different when they are cooked I cannot eat them straight out of the bag.


does this sound like a recipe that would work. I am not a "cook" by any means. should I coat the chicken in egg before I coat them so the "batter" will stick.

and finally does anyone have any ideas. that I can use for split chicken breasts. I am iced in right now at my home cant really leave. I have a bunch of spices. parmesan cheese and some sliced cheese. thats pretty much it

[MotherOfGizmo]

I like the pork rinds for breading on fried pork chops but for chicken, I personally just like using parmesean and spices and yes, I dip them in egg first before the parmesean--it really is good and looks just like fried chicken!

[fivebyfive]

what if I am just going to bake it do I still use the egg?

sorry to sound dumb I havent ever really cooked much before

[MotherOfGizmo]

what if I am just going to bake it do I still use the egg?

sorry to sound dumb I havent ever really cooked much before

Gosh, I've never baked it that way, but I don't see why it would hurt, its really just to get the parmesean to stick anyway as far as I know.

[not2late]

Yes you can still use the egg. My mother used to make "oven fried" chicken by dipping the chicken into a beaten egg and then into a parmesan cheese and flour mixture. Of course, you omit the flour in this case.

[MotherOfGizmo]

I tried mine baked last nite. Didn't like it nearly as much as fried--the cheese didn't get the same cripsy look or texture as it does fried...I think I'll stick to frying mine.

[JoanOH]

I don't care for pork rinds out of the bag either -- but I do use them in cooking as a bread substitute -- for chicken, I mix pork rinds, parm. cheese and poultry seasoning. If you want to make a crispier crust, dip it FIRST in the rinds/cheese mixture, then in the egg, then back in the rinds/cheese mixture! It sticks better too

And I agree -- fried is tastier. I use half butter/half olive oil to fry mine. Brown all around on med. high heat, then turn the heat down and put a cover on the fry pan and cook for 45 minutes or so, then take the cover off and cook for another few minutes.

Mmmmm..mmmm... love it How on earth can I lose this weight when I eat this good?!? LOL

Joan J

[BruceH]

This probably comes late, but I'm new here. I prefer parmesan for chicken breasts. First pound them thin to reduce the frying time and the possibility of burning the parmesan. Then mix about a tablespoon of cream into a few beaten eggs. Dip in that and then coat with parmesan. I prefer the fresh rather than the stuff from the can. I use pork rinds to coat thicker pieces of chicken like thighs or drumsticks.

[fivebyfive]

yeah if you use eggs do NOt bake them they turn out gross.

[crysnjo]

when I bake mine, I brush them with oil and then coat with the pork rinds.
Bake them at 400 degrees and they will come out as good as fried. I like to mix garlic pepper in with the PR crumbs. Best part, no messy stove :wave

[ztachick]

question- ive never really fried anything so i have a dumb question- kinda to MOG cuz she seems as if she knows what she is doing on this- but also to anyone that can answer- when you fry it do you use a lot of oil like half the pan and fry it like a KFC thing or barley any oil and then just turn the chicken over...? thanks