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"Fried" Chicken.

B

BlindFaith

Well-Known Member
Messages
260
Location
South UK
My husband likes to make his own southern fried chicken, but obviously I don't want to have that as he uses flour in the coating and also because it's fried rather than grilled or baked.

We've worked out that baking it can give similar results taste-wise, but I have no idea what to use as a substitute for flour.

Does anyone know what we could use instead of flour?
 
I also make fried chicken the same way. Are you very badly affected by flour? Can you test to see what your levels are 2 hours after eating it made the usual way?

When I make it it has such a thin coating of flour that it doesn't effect MH's BGs. We don't eat it very often as it's a treat and, as you say it's fried (we use olive oil) but frying can lower the GI of the flour even if it doesn't do much for the fat content!

Ju
 
BF, as you've posted this in the low-carb forum, I shall offer a low-carb reply.

Deep frying you chicken is absolutely fine if you have not coated the chicken in flour. You need to eat fat if you're not eating carbs.

Try this;
Make a coating of a couple of teaspoons of ground almonds and mix with it finely grated parmesan and any herbs and spices you like. I used smoked paprika, garlic salt and anything else I had in the cupboard that I fancied. Put the mix in the bag and add chicken breasts either whole or cut into strips. Squidge it all together, take the chicken out and fry in hot oil, preferably lard, dripping or coconut oil.

wiflib
 
wiflib said:
BF, as you've posted this in the low-carb forum, I shall offer a low-carb reply.
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You star! That's exactly what I needed, thank you!

I am low carb but deep frying foods makes my stomach churn so it is absolutely necessary to deep fry it?
 
No, not at all but fat will keep you fuller for longer and along with the protein, will give you the energy you need.
It is possible to sustain a low fat, low carb diet but not for long as you need to get your energy from somewhere. Try shallow frying the recipe I gave you and don't worry, the aversion to fat will pass. I used to get terrible stomach ache if I ate more than a few teaspoons of cream, now I can't live without it.

wiflib
 
I find if I deep fry it (with you there - yuck) the coating comes off. I must try it in beef dripping next time. Getting your head around stuff that you've been brainwashed into thinking is wrong, wrong, wrong, is quite difficult.

Ju
 
As you say, Ju, "getting your head round it" is very difficult.

If you can eat pork, lard is one of the healthiest animal fats going - it contains:

45% monounsaturated fat
39% saturated fat, of which 35% is stearic acid*;
16% polyunsaturated fat.

* stearic acid metabolises to oleic acid, which increases HDL (good) cholesterol without affecting LDL (bad) cholesterol.

These figures come from the USA National Nutritional Database: www..nal.usda.gov.

Viv 8)
 
I spice mine up like southern fried, but then wrap in loads of streaky bacon and shove it in the oven. Get the fat from the bacon, and it all goes crispy and spicy. I shove a couple of chopped chillis in sometimes. Does that work for you super-low carbers? Or no good?
 
Would work for me Grazer but no almonds at the moment. Tried a lamb burger stuffed with goats cheese and garlic yet?

wiflib
 
What? What did I say? Huh? Huh? Me? no.

Or am I confused from lack of carbs?

wiflib
 
Viv - I had no idea lard was actually "good" for you! I always though it was one of those horribly bad fats that doctors warned people would cause them to immediately put on 100lbs, their skin would get spots and their cholesterol would go up so fast that you'd spontaneously explode.
 
My chef friend has pointed out to me several times that correctly deepfried food doesn't take up much fat at all.I don't deep fry at the moment, but Ihave my eye on a SMALL deep fat fryer.
Hana
 
correctly deepfried food doesn't take up much fat at all.
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right temperature, too low and more fat is absorbed.
Reuse oils after heating to smoke point and they may then contain trans fats.
Lard isn't free from this problem since commercially available lard rather than that rendered at home/small producers may be hydrogenated.(and quite frankly I can't find if that is true of all/any/most, lard sold in UK supermarkets0
This suggests it may be.
http://www.hospitalityinfocentre.co.uk/ ... s/Lard.htm
 
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