• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Southern Homestlye Cornflake Crumbs
0

6 posts in this topic

Recommended Posts

Lily127    3

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

Share this post


Link to post
Share on other sites
Ads by Google:
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 ;)

Share this post


Link to post
Share on other sites
Lily127    3

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!

Share this post


Link to post
Share on other sites
Wenmin    19

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

Share this post


Link to post
Share on other sites
Lily127    3

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 :)

Share this post


Link to post
Share on other sites
Ads by Google:


Wenmin    19

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

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
      107,921
    • Total Posts
      938,703
  • Member Statistics

    • Total Members
      65,850
    • Most Online
      3,093

    Newest Member
    rachellelnd@gmail.com
    Joined
  • Popular Now

  • Topics

  • Posts

    • Ah yes... dry beans. I am fortunate to live near a plant that only processes beans, pulses and rice (Western Rice Mills if you're on the west coast). I doubt that they test, but I would suspect that the biggest part of the risk with that type of food is in the plant where they pack them, as things like barley pearls and wheat berries are often sold as dried goods and would probably be done on the same lines. I would agree that dry beans could be problematic depending on source. 
    • No, Armour has always been gluten free.  The formulation changed a few years back and during the switch, there was a shortage.  That has long since resolved.  Forest Pharmaceuticals (manufacturer of Armour) was bought out by Activas in 2015.  They increased the price!  Now it is comparable to synthetic.   Imtried to find a good and reputable source about the history of thyroid replacement.  Here is one link -- the story is pretty accurate, but the site is trying to sell you stuff.   https://thyroidpharmacist.com/articles/the-history-of-natural-desiccated-thyroid-medications/  
    • If she is now at a public school, accommodations can be made for disabilities.  Here is a link that explains a 504 plan and an IEP, but you will have to investigate based on your state.   https://www.foodallergy.org/education-awareness/advocacy-resources/section-504-and-written-management-plans https://www.understood.org/en/school-learning/special-services/504-plan/the-difference-between-ieps-and-504-plans http://kidshealth.org/en/parents/504-plans.html https://www2.ed.gov/about/offices/list/ocr/504faq.html i am not very knowledgeable about this subject, so I encourage you to contact your school district for help.  Your doctor might be a good resource too.   You might consider homeschooling until she has been diagnosed and has received treatment.  The Department of Education can direct you to homeschooling resources.  There are lots of wonderful programs out there and you can get financial support.   I wish you all well!  
    • You make a good point about being neurotic. I'm slowly getting better. I guess time will tell. But thank you for the insight.   As far as roommates go, that's a good idea. I've definitely been thinking about that. But these guys are my best friends and the process of getting a new roommate this late in my schooling might be hard. Although, I will keep my eye out for the opportunity. 
    • Hello I understand what you are going thru. My son almost died from going 27 years without figuring out it was gluten and then corn causing all the illness. I brought him to Drs, none of them figured out gluten intolerance. Oh they told us he had everything else. Then as time went on, he found out he has issues with corn. Corn has identical genetic make-up as gluten.  Corn is sneaky and everywhere. Contact the manufactures, ask them if there is a chance of contamination or corn ingredient in their products. My son gets neurological problems when gluten/cornized. Anxiety, obsessive thoughts, can not think. He had to be taken out of school and homeschooled. He just found out the digestive enzymes he was taking contain an enzyme that is grown on barley. Enzymedic basic.  My suggestions for you are, seriously go find another place to live. You need your mind and health to continue school. If you don't and continue living where you are, school will suffer. In your spare time, find out all you can about gluten and what other foods act like gluten in the body. Like I said, corn has the same genetic make up as gluten, some people can not eat rice either. This is something that is doable, it is just becoming very aware of what goes in the mouth. Please find another place to live. You don't need to deal with those jerks, you have enough going on with school and health. There might be other people in your school that are celiac or gluten sensitive. Find them, post notes up, start a newsletter about gluten free lifestyle. I bet there are many people that would welcome that newsletter.  You don't need to do this alone!   You are the most important person in your life, you deserve to feel good and be respected! Stay away from those that don't respect you. Search out those that will.  Eating out is something that can be done, find those places that will work with you. Ask to have burgers or meat cooked on aluminum foil. Fresh veggies, fruits all gluten free. Again, research restaurants in your area willing to work with you. Even call the manager and talk to them. All the best to you!  Hang in there.   
  • Upcoming Events