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Old 02-12-2013, 11:56 PM   #1
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tasty cooking disaster

tonight i was making chicken chimichangas and one of my chimmis broke open.the shredded seasoned chicken fried to a crisp. Literally !! there were all these little crunchy shreds. it reminded me of hash browns so i tasted it , it was light and super crispy crunchy and a bit salty.

chicken who knew ?but it was tasty and it sure did end my crunchy potato craving. I really liked it . weird i know!!

after learning how versatile veggies and eggs are at becoming other things i have to wonder how many other surprises are lurking out there that i am missing because i am not thinking outside the traditional box ?

so do you think it be used for a breading? i miss crunchy batter fish and this had a texture like that. what would you suggest i use for a binding? any ideas ?
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Old 02-13-2013, 04:38 AM   #2
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This is the best crunchy "fried" fish I've done on low-carb. I think you'll like this one: (post #3) http://www.lowcarbfriends.com/bbs/lo...4134-fish.html

Your chicken might be doable, processed up to tiny bits in a processor. But my coating is tried and true crunchy EVERY single time I make it.
My recipe website: http://buttoni.wordpress.com/

Last edited by buttoni; 02-13-2013 at 04:41 AM..
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Old 02-13-2013, 07:36 AM   #3
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Was there cheese in the filling, along with the chicken?
If so, I'm thinking that might have helped it get crunchy.
If not, some cheese might work as a binding.
Or some egg--but that might not get as crunchy.
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Old 02-13-2013, 07:33 PM   #4
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I make crackers out of chicken, cheese and egg whites. They great really crunchy!

I remember having an amazing beef dish at a chinese restaurant years ago. It was double fried beef, essentially it was thinly julienned beef fried really crispy.
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Old 02-13-2013, 08:11 PM   #5
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Isn't it great whenn you outside of the box? Good for you.

May we all live our life as long as we want!
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Old 02-14-2013, 11:08 PM   #6
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Thaks Buttoni I do like the pork rind breading , and the almond flour/pamesan breading but it doesnt taste like battered fish or have that texture to me.

no cheese in the filling but it did fry up into little tiny dried crispy shreds.

the chicken cheese egg white crackers sound good.

i am not sure how to make a batter out of chicken and i wonder if the long frying time needed to crisp it would dry out what ever was battered.

i am thinking maybe i could add some to my daikon hash browns for that missing crunch.
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