I tried breading fried chicken with whey isolate. This is what I did, and what I could have done better.

I tried breading fried chicken with whey isolate. This is what I did, and what I could have done better.



View Reddit by voodooziggyView Source

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3 Responses

  1. voodooziggy dedi ki:

    I used a couple different recipes to base this from. I’ll try to calculate the macros for my version in a few minutes.

    I brined chicken thighs in pickle juice for about 24 hours. I believe that’s what really made this recipe great.

    My breading consisted of whey isolate, cayenne, salt, fresh pepper, dill, and a tiny bit of allspice. Next time I’ll add garlic powder, I was out today.

    I used about two inches of canola oil in my deep-bottom wok for this recipe. It worked great. I fry just about everything in my wok.

    I used egg to bind the breading to the chicken. This is where I made my mistake. I breaded all the chicken before frying anything, laying the breaded pieces down on a dry cutting board while I worked. This caused almost all of the breading to fall off the bottom of the chicken pieces, leaving a giant mess on the cutting board. Next time I’ll fry the pieces as soon as they’re breaded.

    Overall, the result was fantastic. I’ve read that the breading can become gritty using this method, but I had no problem at all with the texture. It reminds me of the batter I used to use for (non-keto) fried fish. I also don’t see the need to cut the whey powder with parmesan or almond flour.

    I don’t generally like keto substitutes, but I’ll definitely be doing this again. I want to try it with flounder next time.

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