DeusXM
Well-Known Member
- Relationship to Diabetes
- Type 1
Not my own recipe, but definitely worth a go, I made this last night.
http://carbwars.blogspot.co.uk/2014/05/oven-fried-chicken.html
I made it without the parmesan because I didn't have any. I think that it'll be much better with it because on their own, the ground up pork scratchings seem to be missing something but I can't quite place it. I'm thinking of trying this again but hybridising it with the Guardian's fried chicken recipe, keeping in the herbs but swapping out the MSG and flour for the scratchings.
Instead of butchering my own chicken I just used a tray of thighs and drumsticks, plus a couple of breast fillets as the missus doesn't like meat with bones in it. It is VERY filling - I finished off the famous Devastator at the Red Dog Saloon but even I could only manage two pieces of this before feeling very full. The crust texture is absolutely brilliant though and it looks utterly amazing when you pull it out of the oven.
Diabetes-wise, the results are fantastic - I didn't need any insulin at all for the two pieces I had and the fat content seems to head off the usual protein turning to glucose effect.
As a note, use the puffy pork scratchings, usually referred to as pork crunch, rather than the traditional pub style ones. Also, what the Americans call 'heavy cream' we know better as double cream.
http://carbwars.blogspot.co.uk/2014/05/oven-fried-chicken.html
I made it without the parmesan because I didn't have any. I think that it'll be much better with it because on their own, the ground up pork scratchings seem to be missing something but I can't quite place it. I'm thinking of trying this again but hybridising it with the Guardian's fried chicken recipe, keeping in the herbs but swapping out the MSG and flour for the scratchings.
Instead of butchering my own chicken I just used a tray of thighs and drumsticks, plus a couple of breast fillets as the missus doesn't like meat with bones in it. It is VERY filling - I finished off the famous Devastator at the Red Dog Saloon but even I could only manage two pieces of this before feeling very full. The crust texture is absolutely brilliant though and it looks utterly amazing when you pull it out of the oven.
Diabetes-wise, the results are fantastic - I didn't need any insulin at all for the two pieces I had and the fat content seems to head off the usual protein turning to glucose effect.
As a note, use the puffy pork scratchings, usually referred to as pork crunch, rather than the traditional pub style ones. Also, what the Americans call 'heavy cream' we know better as double cream.
