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Using flaxmeal as breadcrumb replacement?

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PickledPepper

Well-Known Member
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I fancy some Southern Fried Chicken and am thinking of using flaxmeal in place of the breadcrumbs + flour. Has anyone tried shallow frying flaxmeal before? Does it work or will I have find out for myself by boldly going where no one else has? 8)

Please share.
 
I use it a lot - I add Parmesan or herbs & spices or both depending on my mood- I do it with fish and chicken and use it as a thickener too.

just be careful not to burn it - don't turn it over too soon but sooner than other coatings and keep turning it- if that make sense :lol:

It goes a lot darker than breadcrumbs so don't worry you have done it wrong - enjoy!
 
PickledPepper said:
When I do this I will blitz a slice or 2 of Burgen Soya/Linseed bread in as well to make it closer to the real deal.
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I did that and it worked although the flaxseed on its own to me was was far better - and if you control carbs 2 slices of burgen will be 22g of carbs - why not save the carbs for something else like dark choc for afters :D - but its all down to personal taste really - will just add if coating fish a few burgen breadcrumbs do improve the coating and protect the delicate fish but they aren't really necessary
 
Hello

I was wondering what folk use in place of flour to dust their meat before crumbing?

The prediabetic procedure was:

1) Dust with flour
2) Cover with beaten egg
3) stick on breadcrumbs



What should I use in place of flour now?


Pray do tell?
 
you really don't need the flour - its fine without it I never use it - even before diabetes
 
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