I made these and added some thick N thin to the parm cheese (spices too - garlic powder, salt, pepper, basil, etc., and you could not tell the difference from regular bread crumbs. Thanks for the idea! Oh, I also mixed mustard with some splenda to make honey-mustard dipping sauce - yummy! Jill

I made this with half pork skin flour and half parmesan cheese and it came out great. I also added italian seasoning.

But I need a side dish! What can be made low carb and goes well with chicken fingers? CHEESESTICKS!!!!!!

It worked out great because the pork skin/cheese combo also made a crust for the cheesesticks. Of course you have to prepare the cheese before you put the breading on, but it's oh so tasty!

From my blog, http://lowcarbohydrate.blogspot.com/index.html.

Brandi's Breading - 1 net carb per serving

My wife, Brandi came up with this recipe. I must say that it is absolutely the best low-carb breading that I have ever eaten. In fact, low-carb aside, it's still a pretty darn good breading. I would eat it on or off the diet.

We use this breading mostly on pork chops, but it would also be good on catfish, chicken, or other meats. I think if you put it on veal, you'd have a wonderful weinerschnitzel.

We have only used this breading for frying but I suspect it might work equally well for the oven.

The total recipe has 9 net carbs and makes about 8 servings at just over 1 net gram per serving.

Ingredients:
1/4 c. almond meal
1/4 c. vital wheat gluten
2 T. Parmesan cheese (powder-like)
Salt & Pepper to taste
1 egg

Instructions:
Mix dry ingredients. In shallow dish, beat egg. Dip meat in eggs then in dry ingredients. Fry in oil.

I am getting very tired of the same old chicken - I'll definately try this tonight! Thanks!

these were great! thanks!

those sounds like something really good to make when u get in after a night on the town...

Just what I was looking for. I love fried chicken and I'm thinking I need some.

* Exported from MasterCook *

Chris' Fried Chicken Tenders - Low Carb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast, no skin, no bone, R-T-C -- sliced thin and pounded with a meat tenderizer to 1/3 inch.
1 cup Parmesan cheese -- shredded
4 tablespoons almond meal
4 tablespoons panko bread crumbs ( I use Kikkoman but I'm looking to find some whole wheat to cut down on the carbs next time)
1/2 tablespoon coarse salt
1/2 tablespoon coarse pepper
1/2 tablespoon paprika
1/2 tablespoon salt-free Tony Cachere's Original Creole Seasoning

1 tablespoon tabasco sauce more if you like
2 eggs -- whipped
2 tablespoons water

1 1/2 cups peanut oil -- for frying

Take 2 eggs and scramble in a bowl, add two tablespons of water to thin
the egg mixture. Add a couple of shakes of tabasco

Cut up chicken breasts into thin strips. Put the strips between two
pieces of saran wrap and pound thin with a tenderizer (waffle side) until
about 1/3 of an inch thick. This ensures even cooking and the chicken cooks before the outside burns. Juicy on the inside crispy on the outside.

Put all the chicken strips into the egg/tabasco sauce mixture and let sit
for about 10 mins

Mix all the dry ingredients together in a bowl suitable for dipping the
strips in. ( I like a good-quality parmesano reggiano shredded. The almond meal covers the spots that the shredded cheese doesn't and the panko bread crumbs add good crunch)


Heat the oil to 350 degrees

Dip each chicken strip in the dry mixture coating completely

Carefully drop into oil and cook for about 2 mins on each side. Remove to
a hot dish with a paper towel and keep warm


- - - - - - - - - - - - - - - - - - -

Per Serving:
1352 Calories;
125g Fat (82.9%calories from fat);
53g Protein;
7g Carbohydrate;
0g Dietary Fiber;
255mgCholesterol;
1586mg Sodium.
Exchanges: 0 Grain(Starch);
7 1/2 Lean Meat;
0 Vegetable; 22 1/2 Fat.

Serving Ideas : Good with Spicy Ranch Dressing

Thanks for the idea!

I made these Wednesday (the first recipe)and they were great. Much better than I expected. Picture in gallery.

Thank you so much for the recipe! These were insanely good. I have never been a fan of the frozen chicken strips (I think they taste weird and spongy), but I've always loved real chicken strips and these ones are the best ever. I felt strangely proud when they turned out perfectly. Thanks again for this fabulous recipe.

I made these as well last night. They are strangely addicting! I used (gasp!!) some special K low carb corn flakes (crushed) as the bread crumbs, I thought they were yummy (though I hear they are full of bad stuff). I will probably use low carb bread crushed into crumbs next time. Any way, my point was these are DEE-LISH-US!!

This sounds wonderful. I've never thought of using parmesan cheese as a fried chicken covering.

I did something similar (different spices) but used catfish instead of chicken ... delicious!

Just made this.

Parm + Cayenne + Onion Powder + Garlic Powder + Paprika + Salt = GUUD!

Also made a dip with 3 different hot sauces, ketchup and Mayo.

Excellent!

Awesome I will def check these out!