kestral wrote:Thanks for the great recipe idea.
A couple of thoughts:
1. If you mix in a couple of eggs it could help glue the chicken together better
2. You could crush in some pork rinds in place of almond flour to make it even lower carb
kestral wrote:1. If you mix in a couple of eggs it could help glue the chicken together better
Demosthenes wrote:Maybe. I haven't had them in ages, but if I recall, many commercially available bagged 'pork' rinds are made with flour and flavored.
If you're trying for lower carb, make sure it's not with some flour based, preservative loaded junk. Otherwise, you're probably better off with the flour, or maybe corn starch rather than crushing in some preservative based product in to your food.
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