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Southern Homestlye Cornflake Crumbs


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5 replies to this topic

#1 Lily127

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Posted 17 June 2010 - 02:01 PM

First of all I'm a terrible cook, no doubt about it. I just got these new corn flake things and I put a little McCormack garlic powder, oregano, salt and Kraft parmesan cheese in them to fry my chicken cutlet. Fried in Olive Oil. Needless to say it didn't taste too good. What am I missing? Is it Parsley??

One good thing though, these corn flakes don't seem to burn as easily as the old breadcrumbs did! For the lousy cooks in the world out there LOL

Any help would be appreciated. L
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#2 GlutenFreeManna

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Posted 17 June 2010 - 02:51 PM

First of all I'm a terrible cook, no doubt about it. I just got these new corn flake things and I put a little McCormack garlic powder, oregano, salt and Kraft parmesan cheese in them to fry my chicken cutlet. Fried in Olive Oil. Needless to say it didn't taste too good. What am I missing? Is it Parsley??

One good thing though, these corn flakes don't seem to burn as easily as the old breadcrumbs did! For the lousy cooks in the world out there LOL

Any help would be appreciated. L


I have never used that brand, but I do pretty much the same thing with crushed up gluten free corn flakes. Try adding about 1/4 teaspoon of black pepper and a little paprika to the ingredients you are using. Also did you did it in egg? If you can have egg, dip the chicken in egg first, then roll in breadcrumb mixture. I also bake mine instead of frying (375 for 30-45 minutes, depending on how big your chicken pieces are); much less mess and healthier that way too ;)
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#3 Lily127

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Posted 17 June 2010 - 05:17 PM

Thanks for the tips! I've never been a big fan of pepper but maybe now I can start to expand my choices to accommodate my new situation. Paprika, unfortunately, really upsets my tummy (even though I loooove it). I was thinking maybe a little onion powder too?

I was too lazy for egg tonight so I used milk LOL. I wonder if egg would improve the taste? Also I definitely will bake sometimes. Especially in winter when having the oven on warms up my kitchen (and apartment). I like baked chicken alot.

What I made tonight was bland, then again I feel pretty ok right now. No heartburn, etc. so maybe bland suits me!
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#4 Wenmin

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Posted 17 June 2010 - 07:29 PM

I just recently found and started using this product. On the directions, it states to combine 1 cup of Southern Home Style Corn Flake Crumbs with 2 tablespoons of melted butter or margarine. You must do this for the breading to get crunchy. It also says to moisten meat (chicken, pork or fish) in lightly beaten egg. Then roll in corn flake crumbs. It also states that this is an oven style breading which means that items are baked. I am not real sure if this item is intended to be deep fried. I used it for oven fried chicken and oven fried fish and both were terriffic...Even gluten eating significant other really liked it. Oh! I also used it to top stuffed bell peppers and it was great!

Wenmin
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#5 Lily127

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Posted 17 June 2010 - 09:35 PM

LOL OK, this proves again that I'm a terrible cook. It would seem to me if I took two tablespoons of melted butter and poured it into one cup of crumbs it would just get absorbed in one area of the crumbs. So let me ask, LOL, do you mean coat the chicken first and then sprinkle the butter over the chicken once it's breaded and ready to go into the oven? (terrible cook, and I mean that, I am just clueless in the kitchen). I saw the butter thing but figured for frying I might not need it so I skipped it.

And as to the frying, I think I saw on Amazon, or on someone's blog that they used these crumbs to bread and pan fry some chicken but maybe I misread. However, I will say this, it worked pretty good. It was golden brown and crispy. Very uniform all over. Really LOOKED nice... just tasted kind of awful!! These actually fry up more uniformly than regular bread crumbs ever did (at least for me)! My previous experience with breaded cutlets was either burnt or falling off the chicken into the pan. With these it looked like a professional cutlet! Just tasted like the first person booted off Top chef!

Thanks for the tips. I'll try to add some butter next time and mix it around and see how it turns out! I just need some good spices to make it worth my while!
:)
L

Hey wait!! I just checked the package and it says "southern Homestyle Corn Flake Crumbs pick up less oil in frying. That means less calories and fat and no oily appearance"

So I guess they are good for frying!! I can attest to the fact that there was alot of oil left in the pan but the cutlets themselves were also still a bit oily. When you fry something there's no way around that I guess :)
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#6 Wenmin

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Posted 21 June 2010 - 12:17 PM

LOL OK, this proves again that I'm a terrible cook. It would seem to me if I took two tablespoons of melted butter and poured it into one cup of crumbs it would just get absorbed in one area of the crumbs. So let me ask, LOL, do you mean coat the chicken first and then sprinkle the butter over the chicken once it's breaded and ready to go into the oven? (terrible cook, and I mean that, I am just clueless in the kitchen). I saw the butter thing but figured for frying I might not need it so I skipped it. :)



Sorry it took so long for me to reply. I place the crumbs in a shallow pie dish and melt two tablespoons of butter and pour it sparingly over the crumbs. Then I take a fork and mash the crumbs in with the butter and it kind of moistens the crumbs some. I don't know if this is the correct way to do it, but it worked for me...

Wenmin
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