Deep fried chicken??

[Cissie_12]

Okay I asked for a recipe on how to coat and fry fish a few days back. lol Now I need some suggestions for chicken breasts??? Anyone ever rolled them in crushed pork rinds like fish? I generally just boil it then cut up and saute but this time want more like deep fried chicken!

[KvonM]

you could use the same method, or buy chicken breasts with the skin still on them and roast them. brush the skins with olive oil, dust with herbs, roast at 375 for about 45 minutes.

[ElleH]

Deep frying is very bad for you! The heat damages vegetable oil. Unless you're frying in lard, it's not a good idea. As much as I love fried chicken wings, I bake mine now and then coat them in my sauce. It's 99% as good, and I feel better knowing I'm not eating damaged fats. Now if I just get DH to eat them this way...not a chance. He's from Buffalo....

Maybe there's a recipe in the recipe forum for rolling the chicken breasts in pork rinds then baking for a crispy crunch?

[justlease]

Yeah, you definitely can crush up the pork rinds and coat strips of chicken in them and bake them. In the past when I've done this, I've simply put the rinds into a heavy duty ziplock bag and went to town with my rolling pin. Just make yourself an egg wash (you can even use mayo that you add a bunch of spices to if you feel like it instead of the egg), dip your chicken in the egg and then into the crushed pork rinds. Bake at about 375 until they're done (15-20 minutes depending on how thick you cut your chicken fingers). They come out nice and crunchy indeed. They're particularly good if you then dunk them in some hot wing sauce and serve with blue cheese dressing. I don't really like the taste or smell of pork rinds, but I find that when you put the hot wing sauce on them, it totally disguises the taste and weird smell of them.

[JL53563]

Parmesan
cheese makes a good coating for chicken, too. Saute' in butter, or bake.

[Cissie_12]

OMG Elle I feel like you just slapped me in the face! lol Had no idea it's not okay to deep fry them and what I did turned out soooooooooooo good. I used Paula Deen's recipe and instead of using flour I mixed half crushed pork rinds and half soy flour. I deep fried it in peanut oil in my t-fal fryer. dh just loved it too!

[RobLL]

I'm just getting ready to saute thinly sliced chicken breasts, I am using finely grated parmisan cheese and almond flour. great appearance, great taste, great mouth feel.

[ElleH]

OMG Elle I feel like you just slapped me in the face! lol Had no idea it's not okay to deep fry them and what I did turned out soooooooooooo good. I used Paula Deen's recipe and instead of using flour I mixed half crushed pork rinds and half soy flour. I deep fried it in peanut oil in my t-fal fryer. dh just loved it too!

Oh, honey, I did NOT mean to do that! I just try to stay away from deep fried things now. I actually feel worse when I eat our deep fried wings than when I bake them, too. Go figure? That does sound good, however! I'm from SC, so you can bet I know how good deep-fried foods are! :lol: It was hard to make the jump to the baked wings, but the difference in how I feel after I eat them makes me know I made the right decision.

[Cissie_12]

No problem, you are teaching me something I did not know. I just took it that on lc I was okay to eat anything fried in grease! I checked on the bottle, used peanut oil, and it was zero carb so I went for it. Yeah you do have to cook at a higher heat so I take it that is what you are meaning.

[Calianna]

I don't know if this is as bad as deep frying them, but I like to fry chicken legs in a skillet, without any coating of any kind, just the skin. The skin will cook up so crispy and tasty! :yum: I just keep turning the pieces until every part is crispy.

[MyJourney]

I think deep frying is fine as long as you pick an oil with a high smoke point which will prevent damaging the oil. For example, peanut oil has a smoke point of 450. So if peanut oil gets hotter than 450 degrees it starts to break down and prodices free radicals. To put things into perspective, making something like wings, which uses a very high heat, is deep fried at 370 (at least I deep fry it at 370 but some argue that it should be anywhere from 350-375) degrees. Not even close to peanut oils smoke point.

[IslandGirl]

The heat damages vegetable oil. Unless you're frying in lard, it's not a good idea...

Depends on which oil, like MJ said. I'm 100% in agreement with that. There are many who believe Canola is (being already highly processed to make it edible and less acidic) already damaged and definitely bad for you, despite the marketing hype that says it's good -- and I know it's always tasted bad to me. I'm a fan of peanut oil (and safflower and grapeseed) for frying of any kind, as well as baking that needs a liquid fat. For a solid fat requirement, I like natural unhydrogenated lard or butter or palm (not kernel) or coconut oil, or cocoa butter (special stuff only, expensive).

And why is lard your exception? I like to fry (and bake) in lard rather than in almost any refined oil, but I was wondering why you think lard is ok for deepfrying when "vegetable" oil is not (any particular vegetable oil)?

ps: here's a table of smokepoints of a huge array of "vegetable" oils and other fats and oils, very helpful:
http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm
and here's a description of just about any oil or fat you can imagine, from the Nutribase Glossary, also very helpful:
http://www.nutribase.com/oils.shtml

Ta!

:D

[IslandGirl]

Oh, Cissie :o sorry! FYI, I usually bake my chicken, and if the skin is on, I just spray with oil and my seasonings of choice, usually fresh grated peppers and a good sea salt.

For skinless, if I want a crunchy coating, I'll usually egg wash and, depending on my mood or what's available :D coat in LC Bread crumbs, or a mix of parmesan and ground almonds, or the aforementioned crushed pork rinds. I like the breadcrumbs best...old habits die hard. Other than the S&P, I really like to add some dried herbs into the coating mixture, usually thyme and sage, or some rosemary.

:wave:

[ElleH]

And why is lard your exception...but I was wondering why you think lard is ok for deepfrying when "vegetable" oil is not (any particular vegetable oil)?

Jeez. Island Girl, I know I'm not a "cook" like you are, but really.....that sounded just a tad bit condescending and like I must really be an idiot. Maybe I read it wrong, I certainly hope so.

I have always heard that animal fats are more stable at high temperatures. But I don't deep fry any of my food.

I guess I could be wrong about the oil. Cissie, I'm sorry to have made you feel badly.

But, that said, I'm not taking ANY chances! I don't know that damage to the molecule is occurring only at the smoke point, it could be occurring earlier than that.

When you think about the way things were intended to be eaten in nature, heating a vegetable oil to 350 + degree temperatures just does not spring to my mind, and it logically does not sound like a good idea to me.

The fact that I FEEL so much better after eating baked food over deep-fried is enough for me to believe that deep-frying isn't good. And it's not that I'm sensitive to fat in my foods...I eat more fat than probably anyone on this board. We eat Buffalo wings once a week, and I make enough to last me for 2 more lunches, too.

I do know that I lost weight faster once I ditched the deep-fried wings!

Sometimes I pan-fry meats in butter with a touch of oil but I keep the temperatures low and I do not allow the butter to brown.

[TimesTwo]

The other day I made really yummy oven fried chicken. It was delicious and had very few carbs! There was so much extra coating left that I also coated pork chops and mushrooms, and fried both. DELICIOUS! :yum:

I can't find the original post where I found the recipe. I tweaked it just a bit. I believe the original called for chicken breasts.

Again, since I had so much leftover coating, I suggest you increase the amount of chicken. I added crushed oregano, garlic powder, onion powder, and pepper to the crumb coating. As the pork rinds and parmesan are already salty, I didn't add any salt.

4 boneless skinless chicken thighs
1.5 ounces pork rinds, crushed
1/4 cup grated parmesan cheese
spices
1 egg
2 tbsp heavy cream
2 tbsp melted butter

Mix the pork rinds, parmesan cheese, and spices in a ziplock bag. In a small bowl, mix the egg and cream. Dip the chicken in the egg mixture, then toss into the ziplock bag and shake to coat. Place on a rack in a broiler pan. Pour the melted butter over the chicken. Bake in a 375 degree oven for 20-30 minutes, or until juices run clear.

Here (http://forum.lowcarber.org/myplan.php?do=details&item_id=1010683) 's a link to the nutritional information in My P.L.A.N. using the proportions I listed above, and assuming you use all of the coating and egg mixture.

[TX Stacy]

~Stacy's Zesty Broiled Chicken~
{You'll find this in Main Dish section under the name ZuZu..I was gone a while/came back and thought this name had been erased..lol, Mods made TX name active again {opps!}...lol

*This is a family favorite*

You Need:
Chicken Breasts, extra virgin olive oil, 1/4C garlic powder, 1 1/2 Tbs. ground cumin, 1 Tbs. paprika, 1 Tbs. salt, 1 1/2 Tbs. lemon pepper, 1 Tsp. dried cilantro, and 1/4 C chopped fresh parsley.

*Preheat Broiler*
Place chicken on a foil lined broiler pan.

Mix all the spices{Zesty Mix} in a medium sized container and place lid on. ~Shake~
Remove lid and stir with a spoon as well.

In another bowl, add a few TBS. of the zesty mix and then add enough olive oil to make a soupy mixture. Stir well and then baste both sides of chicken with it.

Place lid back on dry zesty mix and save for another time.

Now, sprinkle the top of chicken breast with the parsley.

Broil Chicken, turning twice for 20-25 mins.
{Until cooked through}

Serve.

[IslandGirl]

Jeez. Island Girl, I know I'm not a "cook" like you are, but really.....that sounded just a tad bit condescending and like I must really be an idiot. Maybe I read it wrong, I certainly hope so.
...
I guess I could be wrong about the oil. Cissie, I'm sorry to have made you feel badly.

But, that said, I'm not taking ANY chances! I don't know that damage to the molecule is occurring only at the smoke point, it could be occurring earlier than that.

When you think about the way things were intended to be eaten in nature, heating a vegetable oil to 350 + degree temperatures just does not spring to my mind, and it logically does not sound like a good idea to me.

The fact that I FEEL so much better after eating baked food over deep-fried is enough for me to believe that deep-frying isn't good....

Sometimes I pan-fry meats in butter with a touch of oil but I keep the temperatures low and I do not allow the butter to brown.

Definitely not being condescending and it has NOTHING to do with me being a cook (something I finally took on, cook's training that is, just a year and a half ago, after cooking and reading and learning and experimenting for myself for a good 30 years) and everything to do with what YOU actually said, which made me wonder, as I said. You sounded so certain I was curious as to what you based it on. And as you noted, Cissie took it pretty seriously.

If not eating deepfried foods makes you feel better than eating them, more power to you. And don't be offended if I point out that it is literally and subjectively only your unique reaction, which other people may or may not share. Kind of like lots of people who feel better (much better) if they don't eat grains or gluten.

That being said, I'll point out that when I think about "the way things were intended to be eaten in nature", it's pretty much leading down the logical path to the raw foods diet...no panfrying and no butter, either. Hunter-gatherer. Meat and eggs and roots and fruit and greens. No baking, no frying, no foods that have to be processed or cooked to be literally edible, like grains.

Jeez.

[ElleH]

Please don't tell me how to feel. It was condescending, as was your last post. :(

Since I have met and exceeded my goal, many people find my unique experiences to be helpful and pertinent.

[IslandGirl]

Please don't tell me how to feel. It was condescending, as was your last post. :(

Since I have met and exceeded my goal, many people find my unique experiences to be helpful and pertinent.

The only thing I discussed was what you actually said; how you feel wasn't mentioned except to say more power to you. No need to get personal and bring OTHER things in, like whether you met your goals, a backhander if ever I heard one. You have NO idea what's going on with me, and worst, you don't even ask. If you're going to bring words like condescending into this forum, well, fine. Not my trip.

[ElleH]

Oh, my! :( I am sorry!

It wasn't intended as a backhand...I just meant that since I don't have a biology degree or a culinary degree, that is really all I have to draw on is my own experience.

If you'll read through my posts here, you'll see that I am not a back-handed person.

This has gotten out of hand and not what I intended at all.

[IslandGirl]

Me, neither. My apologies.

:wave: