🥚Whole Egg Powder?? Parmesan?? MORE Protein Breading Alternatives

[@moremula4060]

1st recipe: 2oz pork rids 1 TBSP gelatin 40g whole egg powder 2nd recipe: 2oz Parmesan cheese 1 TBSP gelatin 40g egg white powder

[@lauriecarlson4672]

Thank you!!!!!

[@jdmosaics]

Thanks, what oils to fry in ?

[@critter4004]

​@@jdmosaicsanimal fats, avacado oil, coconut oil

[@ivanaLKA]

You are amazing, I appreciate u and your work. By the time I was experimenting with your breading, I had some Parmesan whisps in my bag for a rainy day, and realized they became “powder ish”. I couldn’t waist this goodness, so I made sure it was a powder and add to your breading. It was delicious. Just an idea if there are few moms like me in and out, with the snack in the backpack … don’t throw it! Add on your breading 😁

[@carnivorewhisperer5823]

I make chicken tenders with protein flour, parmesan, and Redmond's Season Salt. Sometimes I add a little black pepper and garlic powder to the mix. I use an egg wash along with the breading. Then I make honey mustard sauce to go with it. My honey mustard sauce is made with homemade mayo, yellow mustard, and keto honey substitute.

[@davehoque5050]

Great idea with the crushed up cheese whisps too.

[@ogtrades4005]

We tried substituting. I took a piece of keto almond flour bread toasted it. Put it in the blender to a large panko size crumb. Substituted it for the pork panko. That worked great on fish. 😊 thanks for all you do!

[@bethanylake2387]

I have several "ends" of keto Next Level Yeasted Bread. I could do the same thing that you did with the almond flour bread. Maybe add some Parmesan cheese with it for more flavor. Thanks for the idea.

[@kimberlyd1324]

Tried both of the breading recipes tonight for dinner. Used chicken tenderloins. Husband said they were both a winner. The egg white one had a delicate coating, the pork rind and whole egg one had an almost panko type crunch. Adding the onion and garlic powder adds terrific flavor and both coatings stuck so well to the chicken. I didnt have to be super careful flipping the chicken! Thank you so much for both of these keeper recipes!!

[@MichelleK765]

I always have a pen and notebook handy when I watch your channel Nili. I'm always needing to write something down ☺ Love your recipes!

[@lauriecarlson4672]

Me, too!!! Lol!!!! We are kindred spirits!! LOVE it!!

[@salsa101]

I have to say this breading recipe is the best I ever tried. It's the best keto dish I made so far. I tried other recipes to cook fried chicken, but the breading always fell off. It stayed intact from beginning to the end, I don't even think I needed to move the pieces to prevent it from sticking to the pan. I was so happy with the results, I posted a picture of it on my facebook. Kfc is my favorite fast food and now I can just make it at home with a lot less carbs. I want to annoy my friends and family by telling them how good this is every opportunity i get. The bread is awesome too. Thanks Nili.

[@brendashope1558]

Love this, thank you so much for these additional options. I love a crunchy texture, and I appreciate you taking the time to experiment for us :-)

[@pkirkey6932]

I made pork schnitzel with your original pork rind breading recipe a couple of days ago. All I added was a bit of salt and pepper once they were in the pan. I deglazed the pan with a bit of gluten-free Worcestershire sauce and cream for an instant condiment. It was an out of this world meal! It took me longer to crush up the porks rinds to make panko than it took to cook the meal. I can’t wait to try your other variations on chicken and fish. This recipe is amazing and so are you!

[@janismcgovern5067]

Good to know about the Parmesan calories. I always mix parm and pork rinds together

[@howard6798]

Thank you so much for all of your breading videos! I've tried eating sardines by themselves but find it difficult. With the "breading" and a small bit of spice they can be delicious. (Really.)

[@hazelfox5613]

Great ideas! Thank you for sharing. I’ve made your original egg white powder and pork crumb breading and it was a great success. Egg white powder here in the UK is eye wateringly expensive- if I can get it at all. I tend to treat it like gold and use it where nothing else will do. I was wondering whether unflavoured whey protein isolate would work. I plan to try it and see.

[@farrahmayleigh]

Wow another winner. Now to use that whole egg powder that was in my pantry. 👏👏💖

[@joannemorrison9492]

I am beginning to use mine for ice cream.

[@loretta6089]

Thanks for doing this since I have a whole bag of whole egg powder that I didn't know what I was going to use it for.❤️

[@shirleywells2087]

Lol I had the same problem and this recipe came in really handy.I want to use something for fish in my air fryer.

[@nottyseel949]

Very glad YT recommended your channel. I've been watching obsessively and can't wait to make some of these. I'm having some trouble accessing your recipe site, however. It might be temporary, but figured I'd ask in case the link has somehow changed?

[@joannemorrison9492]

Me too. its been 2 days that its been saying Connection timed out.

[@mr26lc]

Love all your recipes with the breading used here. Have a question on bacon grease. How many times can we reuse the bacon grease after reuse and straining those bits? I went up to 5 times before finishing it under stir fry, pan frying or stew based meals.

[@Paws-A-Lot]

Thank you for all the experimentation! I love and use your original EWP breading version. Q: If cost or supply was not an issue, which would you choose as your overall first choice?

[@aradiarue]

I have been making it using the base recipe and adding Italian whisp Crumbles (no need to crush) to the mix and they turn out fantastic. I stick to the original recipe when I am doing a recipe where I am adding a sauce or gravy such as an orange chicken, sesame chicken, or country fried steak. I am going to try the whole egg version.

[@barbarachen1428]

Thank you for yet another great trial! I've been meaning to try an adaptation of the imitation KFC recipe that uses only whey protein powder. The first time I tried that recipe it was outrageously good...incredibly crispy and crunchy, with good adhesion. Everyone including my non-keto son raved. But ever since, I haven't been able to repeat that success. Batter didn't stick, didn't build up enough, whatever. So I'm thinking that some sort of hybrid might work, adding gelatin, egg white powder and whey protein powder. I'd love to be able to get a thicker crunchy coating. I've even considered doing a quick fry to set the coating, let cool, re-coat and then do a final fry!

[@beckyfischer8043]

I use your original recipe on mozzarella sticks, they are fantastic! Thank you for all your recipes!

[@brendastoetzer9033]

Did you freeze the mozzarella sticks first before breading or did they work straight from the fridge? Thanks!

[@beckyfischer8043]

@@brendastoetzer9033 what I did, was get mozzarella sticks from fridge, put batter on them, put them on a cookie sheet and put in freezer for a few hours, then put them all in a freezer bag for future use. I’ve done this several times and it works great! I would imagine they would wk also by freezing first, put breading on them and then cooking right away too!

[@divya9735]

what is the powdered cheese brand did you use? Thank you!

[@LazDamar]

I’ve tried both with pork rinds and with Parmesan cheese and chicken wings. The pork rinds only came out perfectly crispy when eaten right away. The next day, I put the leftovers in my air fryer without oil and reheated them. They came out as crispy as the ones I ate right away. The only downside, I don’t really like the flavor of pork rinds. It could be the brand I used but I’ve tried other brands and don’t like them much either. So I have an issue with pork rinds. As for the Parmesan cheese only, these were good right out of the fryer but not as crispy as the pork rinds. The leftovers did not crisp up in the air fryer the next day. These definitely should be eaten right away for best crunch and flavor. I did not add salt to the breading and surprisingly found I needed to salt the wings a little after frying-beware, everyone’s taste for salt is different so test before adding salt to your breading mix. I’m now working on mixing up the pork rinds and Parmesan to see if I can find the right crunch-taste combo for me. This breading is definitely a game changer and a big win! Thank you for all your hard work on these recipes. They are definitely making my keto life easier and I very much appreciate your efforts.🙏

[@ArgentinaCook]

Have you tried almond flour and pecorino or Parmesan - so far it has been my favorite but I am sure you have tried many more options! Share please

[@cynergeemarketing1209]

Hi Nili! Love your recipes and tried to go to your website to print some of them off but can't get your site to load. Are you having any issues with your website or has anyone else mentioned having that issue?

[@coreyg3228]

So I made your original recipe but it turned out kind of gritty. I ground my own pork rinds and wonder if that's why or if that's just the nature of pork rinds? Or did I let the oil get to hot maybe? How is the store bought stuff in terms of that? Additionally I tried a second batch substituting the pork rinds for almond flour and it turned out pretty good. I think I liked it more because it was less gritty. I also used less beef gelatin in my second batch. Two teaspoons instead of a tablespoon (because I was running out) but the breading was still firmly attached so I wonder if you need as much. Isn't the gelatin just to bind the breading onto the chicken?

[@sblakeish]

Thanks for sharing. Thanks for tips, I have whole egg powder will be using it for lite frying .

[@rachelle2227]

Ooo yes! I loved the original breading, but I like the taste of pork rinds. My husband was not into it. I’m sure he’d love it with Parmesan cheese instead!

[@Iamalso-OneCuriousCarnivore]

OMG! I have been watching these protein breading recipe videos for months now but Ive been traveling and only had a simple off grid compervan kitchen. I just got home. Home to my ingredients… Today I finally made some breaded lamb. It was delicious. Ive been carnivore for over four years now and I’ve really missed that schnitzl crunch. I’m next going to use whole egg powder to get a bit more fat into the breading, as I prefer the airfryer and the standard recipe is a bit too crunchy for me, and I won’t always be using fatty lamb. Well Done on this recipe. I think everyone should be using it rather than actual bread.

[@teresaobrien663]

I love all your experiments!

[@moremula4060]

Oh thank you so much Nilli I will try the one without pork rinds

[@KetoMama777]

I'm going to ask this question for my son in law. He can't eat beef or pork do to a allergic reaction. So how to make it stick with out beef gelatin? Any substitute you can think of? Thanks

[@IndigoNili]

I'd recommend looking for marine gelatin

[@KetoMama777]

@@IndigoNili ok thank you 😊

[@SimiAcheronsDemon]

Can you use grounded dried egg white bread made into Panko instead of pork rinds.

[@jeweldandie8904]

Been using your breading for shake and bake. Delicious.

[@alansawesomeketoworld4612]

Great recipes. I need to play around with these recipes. I have some egg yolk powder I will try to incorporate to use up.

[@KetoSimple]

These look so good! I have a batter recipe where I use parmesan cheese, a tiny amount of oat fiber and egg whites. Makes awesome chicken fingers! I even tried with egg substitute as I bought that by mistake once, I thought I was getting egg whites and I was in a rush...

[@KetoSimple]

These remind me when they're finished like alligator bites

[@IndigoNili]

That sounds great! I haven't perfected a batter recipe so I'll have to try it!

[@mystic8merlin]

Have you tried Scotch Eggs?

[@brendastoetzer9033]

Have you tried doing a tempura version? Not sure if just adding heavy cream to make a batter would work or if you need other ingredients. Just a thought.

[@n.a.garciafamily]

It may just be me, but I am unable to access your site everytime I try, for two days now... Just thought you would want to know in case it's across the board ☺️

[@IndigoNili]

It is down right now but hopefully it'll be back up soon!

[@n.a.garciafamily]

@@IndigoNili ok! Thank you 😊

[@MissCarol-gb3]

Thank you

[@dorlajacobson3077]

I can't wait to try these ideas!

[@peggyphelps9001]

Love that recipe❤️❤️. Question. My yogurt turned out very curdy and sour. I don’t know what I did wrong. Help.

[@shirleywells2087]

I had some egg powder unopened now I know what I am making tomorrow.anybody tried using that ranch dressing that comes in a small pkg?

[@amandaberofsky]

Wow, we tried the parmesan version on chicken cutlets tonight. The pork panko is too heavy for us, but this is amazing. I'm going to try it again with KFC spices.

[@kathy32850]

I scanned the transcript and couldn't see what you fried them in. Oil? Lard? Bacon grease?

[@IndigoNili]

Bacon grease

[@Shelle200]

Have you ever thought of trying EverChrip from modernist pantry?

[@TheAWAdamson]

Do you know if marine collagen would work in your recipes that you use collagen or gelatin? I am allergic to beef so I cannot use the bovine collagen or gelatin.

[@katieirish5765]

What if you threw some of the dry crumbs into the bowl with the wet chicken and egg wash and made a wet coating? Would it stay on when fried?

[@lauriecarlson4672]

Personally, I have a hard enough time with the breading getting all wet in the separate bowl it's in, as it is. I cannot see this as a wet breading and working the same way, but you can always try it!!! You never know unless you try! Please let us all know if it works!!! I'd be interested in knowing! Thanks!

[@inga-lisdahlberg6653]

Hej från Sverige, tusen tack för alla experiment med ”breddning” det är så spännande hoppas ni fortsätter med detta, tack 🙏 vh Inga-Lis

[@mojoredbeakgr8mojo]

I’m so hungry now!! I think i’m going to try steak bites with this. Chicken fried steak bites!

[@joyceedwards9652]

I just ordered them

[@MartyRaaymakers]

Great vid. Thanks for these options. Pork rind anything doesn’t seem to agree with me. I think the mixing idea is great. Too bad there’s only me 😂

[@jdmosaics]

I like the Parmesan cheese option as I used to use Almond flour mixed with Parmesan to coat Chicken before Almond flour became a gut issue for me. … I can’t buy Pork rinds here that do not have awful seed oils in them. What oil are you frying in please? I do think frying is fraught with problems for humans health wise….but we just want to do it! Lol

[@joannemorrison9492]

I cannot connect to your recipes site from here. I always used to. It says connection timed out.

[@IndigoNili]

It's down right now but hopefully it'll be back up by the end of the day!

[@joane8651]

Just Fantastic!

[@JenFine223]

The recipe site is still down😒

[@IndigoNili]

It's back up now!

[@JenFine223]

@@IndigoNili ok ty

[@cyndimanka]

I was getting my protein powder egg white protein powder from lucky vitamin last year. Their prices are very good.

[@lauriecarlson4672]

Looks like Lucky changed their name. I tried writing this yesterday but I added the entire name and I guess KZbin deleted it. It's Fruitful Yield from what I saw. I don't know if this comment will make it? Who knows? Just trying to help!

[@esmith1771]

3/14/23 - Your blog website isn't working at this time. Looks like you might be having technical problems.

[@IndigoNili]

It's back up now!

[@cyndimanka]

Cooking with Mel uses that kind of Parmesan cheese in her recipes and when I tried them, it was extremely salty for me and I have a solut sensitivity. I take a water pill and I still swell up very badly with salt. I wish there was a lower salt Parmesan.

[@jdmosaics]

Try buying ungrated Ramano or any very hard cheese and finely grate it, then grind very fine it in a coffee grinder… you may find one not so salty. Just a thought.

[@joannemorrison9492]

Still can't connect to your Recipe Blog

[@IndigoNili]

It's back up now!

[@joannemorrison9492]

@@IndigoNili Thank you very much!

[@rw4209]

Maybe try Wendy's/Lindsay's power flour in this. It is a lot of work to make and I guess it would be expensive, but what isn't these days.

[@joannemorrison9492]

I found the power flour to be very dry and choker.

[@elizabethsoenen7393]

Wow. Neat ideas.

[@risasklutteredkitchen1293]

You are a food scientist!!

[@kelipollitte910]

Amazing

[@ilovemarvinful]

I love it

[@fantasticallyfit6030]

I use Parmesan cheese by itself all the time.

[@SharonLewis-ij8vc]

Genius!

[@miasgirls3778]

❤️❤️❤️

[@cyndimanka]

I wouldn’t talk about calories. Because that is just a measurement of heat and that is all it is. Bart K explains this very well. It really has nothing to do with food that you eat because everybody digest and absorbs differently and there is in no way to figure out how much energy is expended in digesting a food and absorbing the nutrients. Like he says, you would have to have a very expensive machine and test every single food you ever ate.

[@lauriecarlson4672]

Speaking of energy needed to digest food, EVERY time I eat, I often fall asleep after! It has to take a lot of work to digest food! Dr Berry has also said it does and it's common to be tired after eating. I do agree with what you are saying.

[@urielwong]

👍👍🙏

[@noluck33]

You people need to stop forcing people to subscribe and enable the save feature! I will not watch your videos any longer!

[@dmurphy9341]

I'm really surprised you didn't list off the carb comparisons when you compare the Parmesan to the Pork rinds …. afterall, carbs are the main number that is tracked these days by low carb & Keto dieters.