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My kids love schnitzels (breaded and fried chicken breasts) but I just finished my last packet and will never buy them again. I have tried substituting with almond meal and it just doesn't stick like bread crumbs or flour.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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If the meal is too coarse just make it finer (don't put it in the food processor TOO long or you get almond butter). You can also buy almond flour instead (just a finer almond meal). Try letting the chicken sit in some barbecue sauce for a while ( i use a primal recipe i found online somewhere) and leave a light layer of it on the chicken to give the almond flour something to stick too and add a nice flavor. I also agree with the parmesan cheese suggestion, though my personal preference is to combine some parmesan and almond flour and spices to make my coating. Good luck
I made chicken nuggets yesterday for the first time and I used chicken thighs (love that dark meat!), egg dip (I included a tiny bit of honey in that), and then a seasoned almond flour. I baked them at 400 for 8-10 min/side. They were fabulous! We even enjoy them cold.
Halfway through breading them I ran out of the fine almond flour/meal from Bobs Red Mill so I threw some almonds in the FP and processed as much as I could (they started to stick together so I stopped even though it was still pretty coarse). This batch looked less conventional and had a more almond flavor so I think a finer grind is important. We still like them. Use plenty of salt and paprika...plus garlic, pepper, and whatever else you want (I used sage).