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Old 07-31-2015, 01:17 PM   #1
Mr_Geiri
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Breading always falls off chicken (deep-frying)

I've tried two different recipes and both times most of it fell off.

Anyone good a good recipe and/or tip on how to keep it on?
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Old 07-31-2015, 01:28 PM   #2
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Dry the chicken pieces with a paper towel. Shake the pieces in some sort of LC flour - chickpea, quinoa, Carbquik, whatever. Then coat in slightly beaten eggwhite - I think it's "stickier" than the whole egg. Now dip into your coating mixture, whatever it is. Put the pieces onto a rack over a pan as you coat them. Stick the whole works in the fridge, uncovered, for at least 20 minutes, better if it's even up to an hour.

Now fry, and keep the oil a little lower in temp than you would for normal flour - most low-carb coatings will burn faster than regular flour.

Now me, I just ovenfry my stuff any more, I've given up trying to deep-fry chicken.
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Old 08-03-2015, 10:25 AM   #3
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I've been using cold precooked hamburger patties to make chicken fried steaks. Then I don't have to fry them so much, since there isn't any raw meat. The tempura flour sticks very well!

Low Carb Chicken Fried Steak the Easy Way
Perfect! Gravy is a tan color because my bouillon is chicken-tomato. You can add cream and less water for whiter gravy if it mattered. It's delicious!

Dip thawed Schwan's precooked burger patties in egg and then in LC Foods' Tempura mix (sold at netrition and my FAVORITE frying flour). Fry until golden at 375. No salt needed if gravy is salty.

Gravy for 2:

a couple T bacon fat
1 cup water
1 pkt Mazola bouillion (the kind meant for 2 cups water)
1 T cream gravy mix
a couple T heavy cream
dashes of onion powder, garlic, pepper
guar or xanthan gum (in an spice container with holes)

Whisk gravy mix and spices into water. Pour into pot and bring to boil with all other ingredients except guar gum. Thicken with guar gum, a few sprinkles at a time. No salt needed.

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Last edited by JHoberer; 08-03-2015 at 10:26 AM..
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Old 08-04-2015, 12:10 PM   #4
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Your chicken fried steak looks good, JHoberer.
I was wondering about the tempura batter mix. I got a pkt but haven't tried it. Now you have inspired me. I've been craving onion rings.

Mr_Geiri---
I used to just mix up a bunch of spices that I liked (I love pepper) and used that for the coating on chicken. I just dipped the chicken in mayo and then used the coating like bread crumbs. It made a nice crust. Of course this was years ago before I knew about almond flour, etc.

Surprisingly the mayo does help coating stay on better, even for oven frying. Like Char says, put it in the fridge for a while before cooking.
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Old 08-04-2015, 12:18 PM   #5
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I have done onion rings!
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Old 08-05-2015, 09:43 AM   #6
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I use the Fantastic Flour Mix (omit baking powder and sweetener)- I like to soak my chicken in buttermilk before dredging in flour. An eggwash would be fine too. - I coat in the flour mix and then keep it in the refrigerator for another hour to let it " dry out"

LC White Flour is great for breading. I have been out of it for awhile so I started using he FF mix instead.

Make sure your oil is hot enough too.

Another thing I like to do is - Cook the chicken in the pressure cooker first. Then bread - then fry.
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Old 04-29-2018, 07:04 PM   #7
JHoberer
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I still make these chicken fried steaks- my husbands asks for them every birthday!
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