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Old 02-21-2013, 11:03 AM   #1
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using flax seed meal like bread crumbs?

I often use a mix of ground frenches onions and parm chesse to make a crust like coating for things like chicken tenders. However, sometimes it is a little salty- how do you think using less of the fried onions and throwing in some flax seed meal would work?
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Old 02-21-2013, 11:50 AM   #2
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I for one don't like flax so I can't help you there but what I do use is ground up pork rinds or pork rind flour. Of course pork rinds are salty too but I think the saltiness you are tasting is coming more from the parmesan.
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Old 02-21-2013, 11:54 AM   #3
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Ok, thanks, but does it even make sense I guess, I've used it a few times to make a LC bread, just wondering if it would work as a filler more or less to cut down some on the other ingredients; and I agree, I'm not a huge fan of the taste either.
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Old 02-21-2013, 01:08 PM   #4
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I think the frenches onions are pretty salty and have quite a few carbs too. People do use flax as a breading and it would help with the saltiness, but I think it burns quicker so you might need to cut your chicken pieces smaller so they will cook faster. I like to use flour mixes and add Parmesan and spices too.

I have used Jennifer's bake mix mixed with parmesan for breading, and others have used the fantastic flour mix to bread meat and poultry.
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Old 02-21-2013, 01:16 PM   #5
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Yeah, I don't worry too much about the carbs in the onions, I don't use that much of them anyway. I'm going to be baking the chicken in the recipe I'm using so I don't think with it mixed in with the other stuff that burning would be a problem
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Old 02-21-2013, 05:33 PM   #6
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I love flax in bread/muffin applications but it does not work as a breading for me. Almond Flour/Parm mix with seasonings is great. I use that to make chicken parmesan.
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