🥚Whole Egg Powder?? Parmesan?? MORE Protein Breading Alternatives

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Find my original protein breading recipe (using pork rind crumbs) here: • 🐓Keto/Carnivore **Prot...
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Опубликовано:

15 сен 2024

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@moremula4060 Год назад

1st recipe: 2oz pork rids 1 TBSP gelatin 40g whole egg powder 2nd recipe: 2oz Parmesan cheese 1 TBSP gelatin 40g egg white powder

@lauriecarlson4672 Год назад

Thank you!!!!!

@jdmosaics Год назад

Thanks, what oils to fry in ?

@critter4004 Год назад

@@jdmosaicsanimal fats, avacado oil, coconut oil

@carnivorewhisperer5823 Год назад

I make chicken tenders with protein flour, parmesan, and Redmond's Season Salt. Sometimes I add a little black pepper and garlic powder to the mix. I use an egg wash along with the breading. Then I make honey mustard sauce to go with it. My honey mustard sauce is made with homemade mayo, yellow mustard, and keto honey substitute.

@ivanaLKA Год назад

You are amazing, I appreciate u and your work. By the time I was experimenting with your breading, I had some Parmesan whisps in my bag for a rainy day, and realized they became “powder ish”. I couldn’t waist this goodness, so I made sure it was a powder and add to your breading. It was delicious. Just an idea if there are few moms like me in and out, with the snack in the backpack … don’t throw it! Add on your breading 😁

@ogtrades4005 Год назад

We tried substituting. I took a piece of keto almond flour bread toasted it. Put it in the blender to a large panko size crumb. Substituted it for the pork panko. That worked great on fish. 😊 thanks for all you do!

@bethanylake2387 Год назад

I have several "ends" of keto Next Level Yeasted Bread. I could do the same thing that you did with the almond flour bread. Maybe add some Parmesan cheese with it for more flavor. Thanks for the idea.

@kimberlyd1324 Год назад

Tried both of the breading recipes tonight for dinner. Used chicken tenderloins. Husband said they were both a winner. The egg white one had a delicate coating, the pork rind and whole egg one had an almost panko type crunch. Adding the onion and garlic powder adds terrific flavor and both coatings stuck so well to the chicken. I didnt have to be super careful flipping the chicken! Thank you so much for both of these keeper recipes!!

@MichelleK765 Год назад

I always have a pen and notebook handy when I watch your channel Nili. I'm always needing to write something down ☺ Love your recipes!

@lauriecarlson4672 Год назад

Me, too!!! Lol!!!! We are kindred spirits!! LOVE it!!

@brendashope1558 Год назад

Love this, thank you so much for these additional options. I love a crunchy texture, and I appreciate you taking the time to experiment for us :-)

@davehoque5050 7 месяцев назад

Great idea with the crushed up cheese whisps too.

@pkirkey6932 Год назад

I made pork schnitzel with your original pork rind breading recipe a couple of days ago. All I added was a bit of salt and pepper once they were in the pan. I deglazed the pan with a bit of gluten-free Worcestershire sauce and cream for an instant condiment. It was an out of this world meal! It took me longer to crush up the porks rinds to make panko than it took to cook the meal. I can’t wait to try your other variations on chicken and fish. This recipe is amazing and so are you!

@farrahmayleigh Год назад

Wow another winner. Now to use that whole egg powder that was in my pantry. 👏👏💖

@joannemorrison9492 Год назад

I am beginning to use mine for ice cream.

@janismcgovern5067 Год назад

Good to know about the Parmesan calories. I always mix parm and pork rinds together

@loretta6089 Год назад

Thanks for doing this since I have a whole bag of whole egg powder that I didn't know what I was going to use it for.❤️

@shirleywells2087 Год назад

Lol I had the same problem and this recipe came in really handy.I want to use something for fish in my air fryer.

@salsa101 Год назад

I have to say this breading recipe is the best I ever tried. It's the best keto dish I made so far. I tried other recipes to cook fried chicken, but the breading always fell off. It stayed intact from beginning to the end, I don't even think I needed to move the pieces to prevent it from sticking to the pan. I was so happy with the results, I posted a picture of it on my facebook. Kfc is my favorite fast food and now I can just make it at home with a lot less carbs. I want to annoy my friends and family by telling them how good this is every opportunity i get. The bread is awesome too. Thanks Nili.

@howard6798 Месяц назад

Thank you so much for all of your breading videos! I've tried eating sardines by themselves but find it difficult. With the "breading" and a small bit of spice they can be delicious. (Really.)

@beckyfischer8043 Год назад

I use your original recipe on mozzarella sticks, they are fantastic! Thank you for all your recipes!

@brendastoetzer9033 Год назад

Did you freeze the mozzarella sticks first before breading or did they work straight from the fridge? Thanks!

@beckyfischer8043 Год назад

@@brendastoetzer9033 what I did, was get mozzarella sticks from fridge, put batter on them, put them on a cookie sheet and put in freezer for a few hours, then put them all in a freezer bag for future use. I’ve done this several times and it works great! I would imagine they would wk also by freezing first, put breading on them and then cooking right away too!

@hazelfox5613 Год назад

Great ideas! Thank you for sharing. I’ve made your original egg white powder and pork crumb breading and it was a great success. Egg white powder here in the UK is eye wateringly expensive- if I can get it at all. I tend to treat it like gold and use it where nothing else will do. I was wondering whether unflavoured whey protein isolate would work. I plan to try it and see.

@nottyseel949 Год назад

Very glad YT recommended your channel. I've been watching obsessively and can't wait to make some of these. I'm having some trouble accessing your recipe site, however. It might be temporary, but figured I'd ask in case the link has somehow changed?

@joannemorrison9492 Год назад

Me too. its been 2 days that its been saying Connection timed out.

@barbarachen1428 Год назад

Thank you for yet another great trial! I've been meaning to try an adaptation of the imitation KFC recipe that uses only whey protein powder. The first time I tried that recipe it was outrageously good...incredibly crispy and crunchy, with good adhesion. Everyone including my non-keto son raved. But ever since, I haven't been able to repeat that success. Batter didn't stick, didn't build up enough, whatever. So I'm thinking that some sort of hybrid might work, adding gelatin, egg white powder and whey protein powder. I'd love to be able to get a thicker crunchy coating. I've even considered doing a quick fry to set the coating, let cool, re-coat and then do a final fry!

@mr26lc Год назад

Love all your recipes with the breading used here. Have a question on bacon grease. How many times can we reuse the bacon grease after reuse and straining those bits? I went up to 5 times before finishing it under stir fry, pan frying or stew based meals.

@inga-lisdahlberg6653 Год назад

Hej från Sverige, tusen tack för alla experiment med ”breddning” det är så spännande hoppas ni fortsätter med detta, tack 🙏 vh Inga-Lis

@aradiarue Год назад

I have been making it using the base recipe and adding Italian whisp Crumbles (no need to crush) to the mix and they turn out fantastic. I stick to the original recipe when I am doing a recipe where I am adding a sauce or gravy such as an orange chicken, sesame chicken, or country fried steak. I am going to try the whole egg version.

@rachelle2227 Год назад

Ooo yes! I loved the original breading, but I like the taste of pork rinds. My husband was not into it. I’m sure he’d love it with Parmesan cheese instead!

@alansawesomeketoworld4612 Год назад

Great recipes. I need to play around with these recipes. I have some egg yolk powder I will try to incorporate to use up.

@KetoSimple Год назад

These look so good! I have a batter recipe where I use parmesan cheese, a tiny amount of oat fiber and egg whites. Makes awesome chicken fingers! I even tried with egg substitute as I bought that by mistake once, I thought I was getting egg whites and I was in a rush...

@KetoSimple Год назад

These remind me when they're finished like alligator bites

@IndigoNili Год назад

That sounds great! I haven't perfected a batter recipe so I'll have to try it!

@Paws-A-Lot Год назад

Thank you for all the experimentation! I love and use your original EWP breading version. Q: If cost or supply was not an issue, which would you choose as your overall first choice?

@teresaobrien663 Год назад

I love all your experiments!

@Iamalso-OneCuriousCarnivore Год назад

OMG! I have been watching these protein breading recipe videos for months now but Ive been traveling and only had a simple off grid compervan kitchen. I just got home. Home to my ingredients… Today I finally made some breaded lamb. It was delicious. Ive been carnivore for over four years now and I’ve really missed that schnitzl crunch. I’m next going to use whole egg powder to get a bit more fat into the breading, as I prefer the airfryer and the standard recipe is a bit too crunchy for me, and I won’t always be using fatty lamb. Well Done on this recipe. I think everyone should be using it rather than actual bread.

@LazDamar Год назад

I’ve tried both with pork rinds and with Parmesan cheese and chicken wings. The pork rinds only came out perfectly crispy when eaten right away. The next day, I put the leftovers in my air fryer without oil and reheated them. They came out as crispy as the ones I ate right away. The only downside, I don’t really like the flavor of pork rinds. It could be the brand I used but I’ve tried other brands and don’t like them much either. So I have an issue with pork rinds. As for the Parmesan cheese only, these were good right out of the fryer but not as crispy as the pork rinds. The leftovers did not crisp up in the air fryer the next day. These definitely should be eaten right away for best crunch and flavor. I did not add salt to the breading and surprisingly found I needed to salt the wings a little after frying-beware, everyone’s taste for salt is different so test before adding salt to your breading mix. I’m now working on mixing up the pork rinds and Parmesan to see if I can find the right crunch-taste combo for me. This breading is definitely a game changer and a big win! Thank you for all your hard work on these recipes. They are definitely making my keto life easier and I very much appreciate your efforts.🙏

@cyndimanka Год назад

I wouldn’t talk about calories. Because that is just a measurement of heat and that is all it is. Bart K explains this very well. It really has nothing to do with food that you eat because everybody digest and absorbs differently and there is in no way to figure out how much energy is expended in digesting a food and absorbing the nutrients. Like he says, you would have to have a very expensive machine and test every single food you ever ate.

@lauriecarlson4672 Год назад

Speaking of energy needed to digest food, EVERY time I eat, I often fall asleep after! It has to take a lot of work to digest food! Dr Berry has also said it does and it's common to be tired after eating. I do agree with what you are saying.

@moremula4060 Год назад

Oh thank you so much Nilli I will try the one without pork rinds

@nataliaspinelli9747 10 месяцев назад

Have you tried almond flour and pecorino or Parmesan - so far it has been my favorite but I am sure you have tried many more options! Share please

@jeweldandie8904 Год назад

Been using your breading for shake and bake. Delicious.

@cynergeemarketing1209 Год назад

Hi Nili! Love your recipes and tried to go to your website to print some of them off but can't get your site to load. Are you having any issues with your website or has anyone else mentioned having that issue?

@sblakeish Год назад

Thanks for sharing. Thanks for tips, I have whole egg powder will be using it for lite frying .

@KetoMama777 Год назад

I'm going to ask this question for my son in law. He can't eat beef or pork do to a allergic reaction. So how to make it stick with out beef gelatin? Any substitute you can think of? Thanks

@IndigoNili Год назад

I'd recommend looking for marine gelatin

@KetoMama777 Год назад

@@IndigoNili ok thank you 😊

@jdmosaics Год назад

I like the Parmesan cheese option as I used to use Almond flour mixed with Parmesan to coat Chicken before Almond flour became a gut issue for me. … I can’t buy Pork rinds here that do not have awful seed oils in them. What oil are you frying in please? I do think frying is fraught with problems for humans health wise….but we just want to do it! Lol

@amandaberofsky Год назад

Wow, we tried the parmesan version on chicken cutlets tonight. The pork panko is too heavy for us, but this is amazing. I'm going to try it again with KFC spices.

@MissCarol-gb3 Год назад

Thank you

@dorlajacobson3077 Год назад

I can't wait to try these ideas!

@coreyg3228 Год назад

So I made your original recipe but it turned out kind of gritty. I ground my own pork rinds and wonder if that's why or if that's just the nature of pork rinds? Or did I let the oil get to hot maybe? How is the store bought stuff in terms of that? Additionally I tried a second batch substituting the pork rinds for almond flour and it turned out pretty good. I think I liked it more because it was less gritty. I also used less beef gelatin in my second batch. Two teaspoons instead of a tablespoon (because I was running out) but the breading was still firmly attached so I wonder if you need as much. Isn't the gelatin just to bind the breading onto the chicken?

@MartyRaaymakers Год назад

Great vid. Thanks for these options. Pork rind anything doesn’t seem to agree with me. I think the mixing idea is great. Too bad there’s only me 😂

@dmurphy9341 Год назад

I'm really surprised you didn't list off the carb comparisons when you compare the Parmesan to the Pork rinds …. afterall, carbs are the main number that is tracked these days by low carb & Keto dieters.

@joyceedwards9652 8 месяцев назад

I just ordered them

@n.a.garciafamily Год назад

It may just be me, but I am unable to access your site everytime I try, for two days now... Just thought you would want to know in case it's across the board ☺️

@IndigoNili Год назад

It is down right now but hopefully it'll be back up soon!

@n.a.garciafamily Год назад

@@IndigoNili ok! Thank you 😊

@brendastoetzer9033 Год назад

Have you tried doing a tempura version? Not sure if just adding heavy cream to make a batter would work or if you need other ingredients. Just a thought.

@joane8651 Год назад

Just Fantastic!

@Shelle200 Год назад

Have you ever thought of trying EverChrip from modernist pantry?

@mojoredbeakgr8mojo Год назад

I’m so hungry now!! I think i’m going to try steak bites with this. Chicken fried steak bites!

@kathy32850 Год назад

I scanned the transcript and couldn't see what you fried them in. Oil? Lard? Bacon grease?

@IndigoNili Год назад

Bacon grease

@rw4209 Год назад

Maybe try Wendy's/Lindsay's power flour in this. It is a lot of work to make and I guess it would be expensive, but what isn't these days.

@joannemorrison9492 Год назад

I found the power flour to be very dry and choker.

@cyndimanka Год назад

Cooking with Mel uses that kind of Parmesan cheese in her recipes and when I tried them, it was extremely salty for me and I have a solut sensitivity. I take a water pill and I still swell up very badly with salt. I wish there was a lower salt Parmesan.

@jdmosaics Год назад

Try buying ungrated Ramano or any very hard cheese and finely grate it, then grind very fine it in a coffee grinder… you may find one not so salty. Just a thought.

@risasklutteredkitchen1293 Год назад

You are a food scientist!!

@divya9735 6 месяцев назад

what is the powdered cheese brand did you use? Thank you!

@mystic8merlin Год назад

Have you tried Scotch Eggs?

@peggyphelps9001 Год назад

Love that recipe❤️❤️. Question. My yogurt turned out very curdy and sour. I don’t know what I did wrong. Help.

@SimiAcheronsDemon Год назад

Can you use grounded dried egg white bread made into Panko instead of pork rinds.

@TheAWAdamson Год назад

Do you know if marine collagen would work in your recipes that you use collagen or gelatin? I am allergic to beef so I cannot use the bovine collagen or gelatin.

@cyndimanka Год назад

I was getting my protein powder egg white protein powder from lucky vitamin last year. Their prices are very good.

@lauriecarlson4672 Год назад

Looks like Lucky changed their name. I tried writing this yesterday but I added the entire name and I guess RU-vid deleted it. It's Fruitful Yield from what I saw. I don't know if this comment will make it? Who knows? Just trying to help!

@shirleywells2087 Год назад

I had some egg powder unopened now I know what I am making tomorrow.anybody tried using that ranch dressing that comes in a small pkg?

@katieirish5765 Год назад

What if you threw some of the dry crumbs into the bowl with the wet chicken and egg wash and made a wet coating? Would it stay on when fried?

@lauriecarlson4672 Год назад

Personally, I have a hard enough time with the breading getting all wet in the separate bowl it's in, as it is. I cannot see this as a wet breading and working the same way, but you can always try it!!! You never know unless you try! Please let us all know if it works!!! I'd be interested in knowing! Thanks!