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Old 01-20-2018, 09:07 AM   #1
aunkster
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chicken breasts

does anyone know a good way to make chicken breasts very crispy ?low carb?..i have tried to like chicken breasts but there so dry and so bland ,if i could crisper them uo in a low carb way i think i could deal with it ,,
any suggestions ?
thanks
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Old 01-20-2018, 11:23 AM   #2
Dottie
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You need the skin on to get any real crispness, I believe.
There was a video on youtube that showed a chef making fried chicken, and all he did was season it, not bread it.
Other than that he used lard and pan fried it in a cast iron skillet.
It looked like traditional breaded fried chicken.
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Old 01-20-2018, 11:30 AM   #3
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For a crispy skin, have you tried the baking powder trick? That is:

Quote:
Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch. When mixed with salt and coated on chicken it dries out the skin, leaving it crisp and crunchy. Why does this happen? Get ready, sciency stuff ahead! It happens because the addition of the baking powder raises the pH level in the chicken, allowing the peptide bonds in the skin to break down, thus letting the skin get more crisp and brown.
I had someone else tell me it was the cream of tartar that actually does it, so I should skip the cornstarch in the baking powder and go directly to the cream of tartar.

I haven't tried it myself, so can't confirm any of the above.
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Old 01-21-2018, 06:51 AM   #4
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This isn't the same one, but the method is the same:
https://www.youtube.com/watch?v=zUY2HsDH0_c
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Old 02-02-2018, 03:56 PM   #5
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I tried that baking powder thing on chicken wings (following a recipe) and they were so salty I couldn't eat them - also had a "weird" taste about them.

For me, frying chicken is about getting whatever coating you're using to adhere well - my go-to is half crushed pork rinds and half almond flour. You can throw some green-can parm cheese in there too but it will burn easily so you have to watch it closely.

Anyway, I use one or two beaten eggwhites, depending on how much chicken I'm cooking - just beat them with a fork til good and frothy. Dry the chicken well, then dip into the beaten eggwhite, then press firmly into the pork rinds/almond flour mixture, getting as much of it to adhere as you can.

Now this is the important step! Put the chicken pieces on a rack over a plate as you bread them, then stick the whole thing in the fridge for a good hour. This sets the eggwhite and coating and keeps it from falling off into the hot oil.

Get about an inch of oil hot in a big skillet, preferably cast iron. You want it about 350* before you add the chicken, as it will drop quite a bit when the cold chicken hits it. You want to fry at about 335* - enough to get a crispy coating without burning the "flour" too fast. Remove pieces to a clean rack over a baking pan and keep in a warm oven til it's all fried. Test the pieces with an instant read thermometer in the thickest part of the breast - should be 160* to 165*. More than that and it will be dried out. If you don't have an instant read thermometer - GET ONE, but in the meanwhile, you can insert a knife in along the breast bone to check for doneness.

Sounds intimidating but it really isn't, you just have to plan ahead a bit!

You can season up that "flour" mix with garlic powder, salt, pepper, a little sage, whatever you like; and I've been known to add a tablespoon of hot sauce to the eggwhite mixture too!
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Old 02-02-2018, 07:33 PM   #6
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It's been a while ago but used crushed pork rinds too with boneless chicken breast. I cut out the membrane that runs along the side and cut out the thicker part so it cooked more evenly.
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Old 02-04-2018, 10:31 AM   #7
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There is recipe buried in David Lebovitz's website. It's roasted chicken with caramelized shallots. You have to keep the skin on the chicken! I make this with chicken thighs and it's really good! I haven't made it in a while but plan to soon!
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Old 02-07-2018, 08:59 PM   #8
Barbo
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Who is David Lebovitz?
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Old 02-08-2018, 05:16 PM   #9
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Hey Barbo! Google him! He's an American chef who decided to go live in Paris! He has several cookbooks. This particular dish smells amazing while its roasting!
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