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

Southern Homestlye Cornflake Crumbs
0

6 posts in this topic

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

0

Share this post


Link to post
Share on other sites


Ads by Google:

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 ;)

0

Share this post


Link to post
Share on other sites

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!

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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 :)

0

Share this post


Link to post
Share on other sites




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

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
      104,144
    • Total Posts
      919,570
  • Topics

  • Posts

    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,177
    • Most Online
      1,763

    Newest Member
    lolobaggins
    Joined