Oh God did I love breaded chicken, breaded chicken wings, breaded shrimp, breaded…you get the idea. This is one of the drawbacks going paleo/keto. All of us grew up with the Standard Western Diet in one form or another and therefore were exposed to many delicious things that turned out to be not so good for us.
I thought nothing of smashing a 200g Dairy Milk with a large coffee, and then doing it all again an hour later. Is there any wonder I burned out my pancreas?
So what’s my point? To live paleo, I had to give up all of these delicious things, but I miss many of the old flavours and textures of my former life. I don’t crave them thank goodness, but I remember them fondly. Have I found substitutes? Sometimes, but they are rarely as good. The Germans gave us a word for this: ersatz. Cauliflower mash instead of mash potatoes. Good? Yes. As good? No.
Yet, once in a while, one can come up with something that is terrific and better than the original. Which brings us to my “breading” recipe. It’s lovely, and it is just as good as bread crumbs. What’s great about my recipe is its versatility. I use it with chicken wings, chicken breasts and porkchops. Moreover, you can tweak the basic recipe to suit your palate.
I’ll soon write up my “breaded” recipes, but for now, let’s sort out the “breading”. The following will be enough for six to eight chicken breasts, six to eight pork chops or about two dozen chicken wings.
- 200g of ground almonds
- 1 tablespoon of garlic powder
- a large pinch of sea salt
- a teaspoon of ground pepper
- a tablespoon of paprika
- 35g of grated parmesan
- a tablespoon of Italian seasoning (optional)
- a tablespoon of thyme (optional)
- a teaspoon of mild chili powder (optional)
- N.B., for the herbs above, it’s one or the other