Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

How To Make Crunchy Chicken Nuggets?
0

12 posts in this topic

Hi guys,

 

I am trying to do low carb AND gluten-free at the same time. Over on the low carb forums they tell me "use grated parmesan cheese as your breading." The problem with this is that there is no crunch like there is when you use white flour as the breading.

I want to achieve that CRUNCH when you bite into that delicious chicken nugget. Currently I am using half parm cheese and half white flour in my chicken nuggets recipe but I want to free myself of the gluten.

 

What can I use instead of the white flour as my breading that will have that nice CRUNCH when fried? Will rice flour work? I'm going to be using parm cheese too in order to lower carb count.

 

Thanks guys!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Crushed rice chex maybe or plain potato chips might work.

1

Share this post


Link to post
Share on other sites

Hon. do not go gluten free until you are done testing. I see in your sig line:

 

 Next to test: celiac and thyroid.

1

Share this post


Link to post
Share on other sites

I think people use rice flour for frying. Maybe go to the main forum page and use the google function in the top right corner. Try " fried chicken" and " onion rings". If you use the " advanced search" you can choose to see the actual posts, I think that's easier. I know this has been talked about a lot. I try not to fry things so I don't remember.

1

Share this post


Link to post
Share on other sites

I don't do much coating for meats, but I like to coat fresh caught sunfish, crappie, & walleye.  I use the gluten free all purpose baking mixes.  I think they work great.  Should work for any meat as well. I have used it to make salisbury steak & meatballs.  I like Arrowhead Mills brand.

Hi guys,

 

I am trying to do low carb AND gluten-free at the same time. Over on the low carb forums they tell me "use grated parmesan cheese as your breading." The problem with this is that there is no crunch like there is when you use white flour as the breading.

I want to achieve that CRUNCH when you bite into that delicious chicken nugget. Currently I am using half parm cheese and half white flour in my chicken nuggets recipe but I want to free myself of the gluten.

 

What can I use instead of the white flour as my breading that will have that nice CRUNCH when fried? Will rice flour work? I'm going to be using parm cheese too in order to lower carb count.

 

Thanks guys!

0

Share this post


Link to post
Share on other sites




Flax seeds, rather than flax meal, might make a good crunchy coating.

 

I find that if I want crunch, I need to fry them in some oil - I try not to be excessive with it.

1

Share this post


Link to post
Share on other sites

Yesterday I cut up some pork , rolled it in seasoned all purpose Gluten free flour and browned it on the stove then popped it in the oven! It was really good!! I was just getting tored of the same ol, same ol. I am sure it will work for chicken also. 

0

Share this post


Link to post
Share on other sites

Might not be low carb bu kinninkinnick makes a wonderful gluten-free panko .. Also before panko I used brown rice flour sorghum flour , spices & a bit of high heat cooking oil...(avocado oil) .. Or many use rice krispie cereal, corn flakes, or chex

1

Share this post


Link to post
Share on other sites

Crushed up potato chips make a great coating for oven "fried" items.  Probably not so much when actually fried, though.  But I make oven "fried" baked breaded meats frequently, usually the breading I will use half parmesean and half breading (crushed up cereal,corn meal,rice flour,crushed chips) and I just brush the meat with egg to make it stick.  You could also probably get away with half parmesean, 1/4 almonds, and a flour and pulse it in the food processor until it is a good texture and bread it with that.  

 

I made gluten-free fried chicken fingers that were buttermilk marinated, dredged in seasoned gluten-free bisquick, and then dipped in buttermilk and double dredged.  It had an abundance of tasty crunchy breading, for me it was too much though.  And of course, not low carb, hehe.

 

If you are still eating gluten, panko is the bomb!  They make gluten-free versions but I just cannot pay that price >.>

0

Share this post


Link to post
Share on other sites

Might not be low carb bu kinninkinnick makes a wonderful gluten-free panko .. Also before panko I used brown rice flour sorghum flour , spices & a bit of high heat cooking oil...(avocado oil) .. Or many use rice krispie cereal, corn flakes, or chex

I seen that the other day at the store , I almost got it!! Now I am kicking myself for not getting it!! 

0

Share this post


Link to post
Share on other sites

I have done low carb for a long time and I read that most low carbers use pork rinds crushed so I tried it and it wasn't bad you couldn't eventell as long as you season it.

1

Share this post


Link to post
Share on other sites

I have done low carb for a long time and I read that most low carbers use pork rinds crushed so I tried it and it wasn't bad you couldn't eventell as long as you season it.

Really??? Wow!! Sounds delish!! W8 till I tell my friend about this!! :) She will love it!! And she isn't low carb!! But LOVES pork rinds!!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,091
    • Total Posts
      920,310
  • Topics

  • Posts

    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
    • Thanks for sharing with me.  I really appreciate it.  Honestly, after a glutening last summer (still do not know what glutened me), I did not eat out for a year!  The risk was too great as my healing time took 3 months (for symptoms to subside) and six months to regain lost weight.  Our recent vacation to Europe was worth the risk  as we traveled with our entire extended family, but we were extra cautious and ate only at celiac-approved places.  Otherwise, we "dined" at markets or ate the food we brought from home.  Thankfully, we did not get glutened (at least we don't think so!)  
    • I do not struggle with this and I was brought up the same way as you. I don't struggle because for many years off & on we didn't have a bathtub, only showers as well as this being therapy or medicinal for the skin - heck even for the muscles as I age. I figure I've earned my right to luxuriate or medicate with baths any time I've a mind to. My husband saw just how bad my dh got & NEVER begrudges me a nice long soak in the big soaking tub we now have.
    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
    • Along those lines, many Americans are now pursuing gluten-free eating. Gluten ... Diagnosis of celiac disease typically requires a history and physical ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,121
    • Most Online
      1,763

    Newest Member
    Sambud
    Joined