Oopsie batter to coat chicken?

stacyhope · 05-15-2008, 01:48 PM

Anyone ever used it to coat chicken or anything like that..do you think it would work and give the chicken a "breading"??????? Im thinking if i dont beat the whites too stiff it could be liquidy enough to dredge the chicken in..( I know what the consistency will be after my first try at making the rolls..

) Any thoughts or suggestions are appreciated

jeepifer · 05-15-2008, 01:51 PM

I'd be interested in hearing opinions on this -- I just got a deep fryer, so want to try my own items.

I was planning on coating with egg, then dredging in parmesan cheese and spices, kinda like the herion wings recipe, but then frying instead of baking.

stacyhope · 05-15-2008, 01:53 PM

oh good, im glad im not the only one who had these thoughts..hahaha..i think i might try this tonite..if i do..ill let you know

bekki1 · 05-15-2008, 04:06 PM

Cleo has a great recipe for wings. Its with ground pork rinds and egg. check out her recipes cuz she rocks them out. I wonder if you could use that and deep fry.
The Lighter Side of Low-Carb: Chix' Boneless Buffy Wings

Alcmene · 05-15-2008, 04:15 PM

I must admit I think chicken coated in fresh grated parmesan (proper parmesan not the fake stuff) is just amazing!

Charski · 05-15-2008, 04:28 PM

Not to knock Cleo, cuz I'm not, she ROCKS! - but that recipe for pork rind coating on wings (and other chicken parts, pork parts, etc.) has been around the block for years now!

I use it for so many things, and sometimes in combination with Parm cheese, and/or Carbquik, and/or almond meal, or whatever!

I like the Hot & Spicy rinds best, crushed up and used as a "breading" they are quite delightful.

However - I am interested to see if anyone tries the Oopsie coating per the OP! And be sure to let us know the results, good OR bad, if you do!

It's WAY too hot here for me to try it - 92* at the coast, makes us all melt....

It's cold leftover pizza here tonight!

stacyhope · 05-16-2008, 05:44 AM

ok, i tried it..not good or bad..im not much of a cook so if anyone else wants to try, dont take my word on it..anyway, i ended up with kind of a crust shall we say over the pan of chicken because it fluffed up and kinda melted together..didnt taste bad but didnt stay on the chicken..i was going to try and deep fry them but i wasnt sure how the egg whites in the batter would hold up...im done experimenting...but i tell you, it would probably be delish as a topping to a potpie...

cleochatra · 05-16-2008, 06:30 AM

Oh, I don't claim the pork rind recipe. It was given to me by a great friend of mine.

It's a great recipe, though!

jeepifer · 05-16-2008, 07:34 AM

I wonder if you could use whey protein as a "batter" ??? Hmm.

cleochatra · 05-16-2008, 08:01 AM

For batter, netrition sells a batter which is not induction friendly, but it is Atkins/low carb friendly.

I would go with that instead. Oopsies really don't adhere to stuff. they're just kind of there, all sexy in their cream cheesy goodness. I am making other things with them, but I don't think that the cream cheese is enough of an agent for batter, and the egg whites would very much break down in the attempted use.

I am glad you tried this, though. I am learning along with everyone else.

Something else oopsies don't make? Croutons. That was nasty! But we try.

Charski · 05-16-2008, 08:41 AM

LOL Cleo! OK, scratch "croutons" off the list. And fried chicken.

My favorite thing, really, for fried chicken is to soak it in buttermilk or sour cream, thinned with water, and plenty of hot sauce, then drain and shake in a bag of well-seasoned Carbquik - it makes great chicken, you do have to cook it at a lower temp or the CQ gets too brown too fast. I deepfry it in peanut oil in a big ol' cast iron Dutch oven. YUM!

Melle · 05-16-2008, 09:19 AM

I've ordered some Pecan Meal. They say it's great for coating fried chicken. You could probably get some pecans and grind them in the food processor, until they are a "flour-like" consistency...that's the same thing, as Pecan Meal.

jeepifer · 05-16-2008, 09:58 AM

Quote:

Originally Posted by Melle

I've ordered some Pecan Meal. They say it's great for coating fried chicken. You could probably get some pecans and grind them in the food processor, until they are a "flour-like" consistency...that's the same thing, as Pecan Meal.

I have almond meal. I'll try that, too.

05-15-2008, 01:48 PM	#1
stacyhope Junior LCF Member Join Date: Mar 2004 Location: Warminster, PA Posts: 51 Gallery: stacyhope WOE: atkins Start Date: may 5 2008	Oopsie batter to coat chicken? Anyone ever used it to coat chicken or anything like that..do you think it would work and give the chicken a "breading"??????? Im thinking if i dont beat the whites too stiff it could be liquidy enough to dredge the chicken in..( I know what the consistency will be after my first try at making the rolls..) Any thoughts or suggestions are appreciated

05-15-2008, 04:28 PM	#6
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,724 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Not to knock Cleo, cuz I'm not, she ROCKS! - but that recipe for pork rind coating on wings (and other chicken parts, pork parts, etc.) has been around the block for years now! I use it for so many things, and sometimes in combination with Parm cheese, and/or Carbquik, and/or almond meal, or whatever! I like the Hot & Spicy rinds best, crushed up and used as a "breading" they are quite delightful. However - I am interested to see if anyone tries the Oopsie coating per the OP! And be sure to let us know the results, good OR bad, if you do! It's WAY too hot here for me to try it - 92* at the coast, makes us all melt.... It's cold leftover pizza here tonight! __________________ Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 5 YEARS! 2 7 10 16 31 12

05-16-2008, 05:44 AM	#7
stacyhope Junior LCF Member Join Date: Mar 2004 Location: Warminster, PA Posts: 51 Gallery: stacyhope WOE: atkins Start Date: may 5 2008	ok, i tried it..not good or bad..im not much of a cook so if anyone else wants to try, dont take my word on it..anyway, i ended up with kind of a crust shall we say over the pan of chicken because it fluffed up and kinda melted together..didnt taste bad but didnt stay on the chicken..i was going to try and deep fry them but i wasnt sure how the egg whites in the batter would hold up...im done experimenting...but i tell you, it would probably be delish as a topping to a potpie... __________________ If you always do what you always did, you'll always get what you always got.

05-16-2008, 08:01 AM	#10
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	For batter, netrition sells a batter which is not induction friendly, but it is Atkins/low carb friendly. I would go with that instead. Oopsies really don't adhere to stuff. they're just kind of there, all sexy in their cream cheesy goodness. I am making other things with them, but I don't think that the cream cheese is enough of an agent for batter, and the egg whites would very much break down in the attempted use. I am glad you tried this, though. I am learning along with everyone else. Something else oopsies don't make? Croutons. That was nasty! But we try. __________________ National Low-Carb Examiner Columnist The Lighter Side of Low Carb blog Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella!

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05-15-2008, 01:51 PM	#2
jeepifer MAJOR LCF POSTER! Join Date: Feb 2004 Location: Twin Cities 'Burbs, MN Posts: 1,773 Blog Entries: 9 Gallery: jeepifer Stats: 242/208/140 WOE: M&E Start Date: March 3, 2008	I'd be interested in hearing opinions on this -- I just got a deep fryer, so want to try my own items. I was planning on coating with egg, then dredging in parmesan cheese and spices, kinda like the herion wings recipe, but then frying instead of baking.

05-15-2008, 01:53 PM	#3
stacyhope Junior LCF Member Join Date: Mar 2004 Location: Warminster, PA Posts: 51 Gallery: stacyhope WOE: atkins Start Date: may 5 2008	oh good, im glad im not the only one who had these thoughts..hahaha..i think i might try this tonite..if i do..ill let you know

05-15-2008, 04:06 PM	#4
bekki1 Senior LCF Member Join Date: Aug 2007 Location: Snohomish, Washington Posts: 151 Gallery: bekki1 Stats: 170/160.7/145 WOE: Atkins Start Date: 04/11/08	Cleo has a great recipe for wings. Its with ground pork rinds and egg. check out her recipes cuz she rocks them out. I wonder if you could use that and deep fry. The Lighter Side of Low-Carb: Chix' Boneless Buffy Wings

05-15-2008, 04:15 PM	#5
Alcmene Senior LCF Member Join Date: Mar 2005 Location: Lancashire, UK Posts: 745 Gallery: Alcmene Stats: 1st:196//125 Now:175/166/140 WOE: Atkins Start Date: November 2007	I must admit I think chicken coated in fresh grated parmesan (proper parmesan not the fake stuff) is just amazing!

05-16-2008, 06:30 AM	#8
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Oh, I don't claim the pork rind recipe. It was given to me by a great friend of mine. It's a great recipe, though!

05-16-2008, 07:34 AM	#9
jeepifer MAJOR LCF POSTER! Join Date: Feb 2004 Location: Twin Cities 'Burbs, MN Posts: 1,773 Blog Entries: 9 Gallery: jeepifer Stats: 242/208/140 WOE: M&E Start Date: March 3, 2008	I wonder if you could use whey protein as a "batter" ??? Hmm.

05-16-2008, 08:41 AM	#11
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,724 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	LOL Cleo! OK, scratch "croutons" off the list. And fried chicken. My favorite thing, really, for fried chicken is to soak it in buttermilk or sour cream, thinned with water, and plenty of hot sauce, then drain and shake in a bag of well-seasoned Carbquik - it makes great chicken, you do have to cook it at a lower temp or the CQ gets too brown too fast. I deepfry it in peanut oil in a big ol' cast iron Dutch oven. YUM!

05-16-2008, 09:19 AM	#12
Melle Senior LCF Member Join Date: Apr 2008 Location: Branson, Missouri Posts: 667 Gallery: Melle WOE: Just Low Carb Start Date: April 20, 2008	I've ordered some Pecan Meal. They say it's great for coating fried chicken. You could probably get some pecans and grind them in the food processor, until they are a "flour-like" consistency...that's the same thing, as Pecan Meal.