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
      104,344
    • Total Posts
      920,486
  • Topics

  • Posts

    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
    • I tried the iodine test but couldn't leave it on very long because it itched too much. I left it on maybe 30 minutes lol. Did anyone try it and have the same response??
    • Had my scope today. Dr said my esophagus is damaged and stomach inflamed. Waiting on biopsy results. Taking protonic and flagyl and he said to go ahead and try cutting gluten out to see if that helps. Thanks for the feedback everyone! 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,414
    • Most Online
      1,763

    Newest Member
    Vic40
    Joined