Today I made a keto version of fried chicken and it’s absolutely awesome!
I cooked the chicken wings for 2h at 60°C than poured over one scrambled egg and dipped the wings into three different coatings. One was collagen protein powder, second was a mix of whey isolate and casein powder and the third one was sesame flour from Sukrin. To all three powders/flour I added sime garlic powder, onion powder, cayenne pepper, smoked paprika, sweet paprika, ground cumin, marjoram, rosemary, salt and pepper. And at the end I fried them in pork lard just the time that they got the color.
The best one and for me even better than the real ones were the ones coated in the Sukrin sesame flour.
Woah, with protein powder!? I never thought of using that for chicken coating. I dig it. I’m really curious - how did it taste for the protein powder and the whey isolate/casein powder? And I imagine they were unflavored? Also, how did they hold together?
(I know, I know…I have a lot of questions. But this blew my mind!)
yup they were unfleavored collagen was from sports research LINK and the mix was Quest multipurpose mix LINK.
The taste of the collagen ones was like it was dipped in egg and flour and the ones that were dipped in quest protein, tasted more like a mix of flour/breadcrumbs. They held like with normal breading, except the ones with collagen, the coating was a little bit crumbly so it was crumbling if you pressed to much with the finger. Both were good but the collagen ones were oily, so I wouldn’t make them again but with quest I will repeat for sure. but the ones dipped in sesame flour were just unreal… that ones are perfect!!! here’s the link to Sukrin USA LINK
Just to be picky but did you notice that garlic powder, onion powder, cayenne pepper, smoked paprika, sweet paprika, ground cumin, marjoram, rosemary, salt and pepper is 11 different herbs and spices if you include the powder! Well played sir!
Can you share the spice mix you made out of those spices in amounts? or just equal amounts of everything? You first spicecoated them, then rerolled in sour milk, then rolled in the sesame flour? Or how?
I can’t tell you the amounts as have never measured them… I mixed the spices with flour and tried the mixture and then was slowly adding until I was satisfied with it
First I coated them in a beaten egg and then in the flour-spices mixture and fried
mejakm - Next time you mix up a batch just weigh all the containers you are taking ingredients out of just before you start, then weigh them again once you’ve completed your mix. Subtract the original weights from the new weights and you’ll have the amount of each ingredient you used.
I cook the same way you do, adding spices until things just “taste right”, and this is how I resolved the problem for me!
Actually it’s not secret it’s just that I hate recipes so I mix the spices until it’s taste fits to my expected taste Literally everything I do, I do it without measuring and just as I like The same is with SV. I set the temp and times as I think if will be the best for me
And actually I don’t know how KFC chicken tastes because in my country (Slovenia) there’s no KFC (ok I travel a lot and also now that I moved to Spain, here it is) but I’m on a ketogenic diet so however I can’t eat it, that’s also why I called it KFC - Keto (the abbreviation of ketogenic) Fried Chicken)
Seriously though, I cook the same way you do, so I understand completely. It’s always driven my wife nuts, as I usually can’t just give her a recipe for a dish I make. I also tend to create new dishes based on using the smell of the various spices to decide which ones to use and how much of each.
Hahahaha I was thinking the same actually I took an eye on eBay for jewelers scales
I do the same… I spice my dishes based on the inspiration I get the moment I’m cooking… It depends on million factory… smell, sauce, colours, size, shape,… every single “no sense” factor to someone influence my decision which and how much spices to use. And I do always taste my food throughout the whole cooking process (that’s the reason I’m always full already before plating the dish )