i remember from somewhere hearing you can coat a chicken with mayo, bake it...and it acts like a fake "crust" instead of bread crumbs...is that true or is my brain just wanting to to be true?? *L* also, does anyone have a recipe?? i'd try to experiment but knowing me i'd blow up the oven *i blew up our last one..but that wasn't entirely my fault...* *L* thanks all

-Red

Hi Red,

It doesn't get crispy like fried chicken, but it gets brown. Try dipping it in mayonnaise then rolling it in coarsely crushed almonds and pork rinds, then bake it. Some people roll it in Atkins type bake mix too. There are a couple of recipes for it in the recipe section.

You should seriously consider resisting the impulse to put a can of lighter fluid in the oven when baking chicken.

Karen

But isn't that what makes 'em self-cleaning? (Jeez, now she tells me!)

Rachel

Well, a can of butane is better for cleaning!

Karen

also, don't let a can of Pam stay on the oven for a week...unless you want a slip-'n-slide in your kitchen *L* it doesn't go away for months!!!

-Red

Wow! Something new and exciting to try with ovens!

Karen

i always coat my chicken w/porkrinds. different seasonings depending on flavour i want. seeing as i'm irish/italian heritage, i do like italian food. i usually do my coating with a lot of fresh parmesan or romano, i've also used asiago (sp?), and oregano. i've browned it and finished it off in the oven and i've done it all in the oven w/olive oil drizzled over. hot oven by the way 400-450. and please put the pam back in the cover. i left a cornelle plate on an "on" element many years ago. it blew up like a bomb. i thanked God that no one was hurt, really!!

well, i have one more chicken breast until the next store run!!!! i think i cheated a little today...i ate over at a friend's hosue and had meatballs in some sort of gravy *i'm sure it had carbs* and a bite of a rootbeer float. but i'm still sick so i think i purged it all up anyway and yes, i still have to work. BUT I LOVE IT SOOOO MUCH great bosses, great hours...GREAT FUN!!!! anyway, *L* yes, i moved the pam. *L* hopefully the world is safe for now...

-Red

Thanks for the info. I don't know why I didn't think of it before. Ground Pork rinds as a coating mix for chicken and Pork Chops. Great!!!

Ken T

I just used a similar recipe this week for hubby and I, and it was fantastic! Here's the recipe, for anyone that's interested (I altered it a little when I made it, using chicken breasts and pan frying instead of a dutch oven):

FRIED CHICKEN
Serves 4

8 chicken thighs
1 T paprika (I'd use sweet Hungarian)
salt and pepper to taste
1 quart Peanut oil or lard for frying (I'll use the oil!)
3 large egg whites
1/3 cup heavy cream
1 tsp. Durkee's Red Hot Sauce
1-1/2 cups crushed pork rinds

Several hours before cooking the chicken, rinse it well, trim off any odd bits, pat dry and rub it with the paprika, salt and pepper. Let marinade in seasonings for at least 2 hours.

Heat oil in dutch oven over medium heat. Meanwhile, whisk the egg whites in a bowl with the cream and hot sauce. Put the crushed pork rinds in a plate. Dip the chicken pieces first in the egg white mixture, then in pork rinds coating well. When oil reaches 370 degrees, it is ready for frying.

Fry the chicken pieces in two batches, cooking them 10 minutes on each side or turning them frequently, as you prefer. Don't the the temperature go over 375. When chicken pieces are done, remove them to a platter lined with paper towels and immediately salt and pepper them.

PER SERVING:
Protein: 38.9 G
Fat: 33.6G
Carbohydrate: .8G