Hey folks,
I have had my chicken breasts marinating in pickle brine all day and am going to attempt some fried chicken.
I have lots of almond flour, a little bit of pork rind but for parmesan I only have the pregratered cheap ass stuff. I realize that it is likely to have less moisture and impact the overall results. Any advice? Maybe use more egg, or ad some water to the parmesan?
Thanks for any advice
by 2vockshakure
4 Comments
Try it out as you go, that’s the best way, and see what happens.
Sometimes too much egg, doesn’t let the outside crisp up, but the parmasean, almond flout, pork rind mix should be just fine. Pan frying in butter or an air fryer?
For frying/baking, you *want* the lower moisture from the cheap bottle parmesan. It works great as breading in my experience. In the future, get yourself some whey powder, it’s fantastic for fried chicken.
Try toasting the almond meal in the oven and then ‘rubbing’ the Parmesan in (similar to how you rub butter into flour for scones – before keto of course).
This is how I do it and toasting the almond meal is a game changer.
After reading about how much filler is in grated cheese, especially parmesan, I could never trust it. In some cases, more than 40% filler. Some even used wood pulp.