THERE’S NO REASON NOT TO BREAD IT & FRY IT!!
THE HEALTHY WAY!!
First things first: use a NON-GMO, gluten free flour from (preferably) a high fiber, high protein, high saturated fat, LOW carb, LOW sugar, source.
My personal preference is Couxcoux Couconut Flour, but many people like almond flour too (especially for baked goods intended to be sweet instead of savory).
Second thing: Use a cooking oil that’s not rancid AND will not turn rancid while you heat it. Like: coconut oil, avocado oil, Ghee and Pig fat/lard (why not …. especially if you happen to be cooking bacon anyway right??!!)
But, oil, high in unsaturated fat will turn rancid with frying heat. And any processed oils (especially vegetable oils) are extracted by high heat and pressure, often with the use of industrial chemical solvents. The fats in these oils, when exposed to heat, light and air, which oxidizes them, will be rancid.
This high heat for many oils also destroys antioxidants, breaks the protein chains and alters the chemical nature of the fat, creating dangerous free radicals that, obviously, shouldn’t be eaten. BHA and BHT, dangerous preservatives, are then often added to these rancid oils to extend their now ruined shelf life and improve the rancid fragrance.
Vegetable & Meat Breading:
Heat 1/4 cup of Coconut Oil in a fry pan (on about 3 to 4 on your stove top)
Use any meat and/or veg chopped any way you like.
Put 2 eggs in a bowl and coat your food.
Roll this egg coated food in about 1/2 cup of coconut flour spiced any way you like and ….
TIME FOR FRY UP!!
My favorite with this recipe is AVOCADO FRIES!! Yep …. you heard me!! Especially when I dip them in breading, then fry them and let them cool …. then dip them in breading again …. and fry them again for a delicious, thick, crunch that my family loves. They are fantastic with some ranch dressing or sour cream dip.
Also, ZUCCHINI CHIPS with CALAMARI.
I’ve even done a fantastic Chicken Cordon Blue served with holandaise.
There is quite literally nothing you can’t do with this very simple breading recipe.
I’ve also tried breaded BAKED items with this recipe BUT I brush the food with butter (or oil) after they’re breaded and placed in a pan to provide hydration and crunch to the finished product.