Almond flour (finely ground almonds) will work as a breading for
chicken. But it might change the flavor of your recipe. I've tried
to make Chicken Parmigiana various ways - with ground hazelnuts,
pulverized pork skins, and some extremely expensive low carb bread
crumb substitute. The hazelnuts and pork skins changed the flavor
of the chicken too much for me. So, I now use the expensive stuff.
I had some expensive fake instant potato mix that made some pretty
disgusting potatoes - but works great as the base flour coating.
Then, I dip the chicken in egg. And use the low carb bread crumbs
last (I think they were Keto brand). Can't tell that it's any
different than with the higher carb ingredients - and even some high
carb guests didn't notice! (I did make some pasta for them, lucky
skinny people!).

Michelle


--
_______________________
174/155/125
LC off and on since 12/26/03
restarting LC correctly 6/5/04


"Ben" wrote in message
...
Hi,

I have some ground almonds (or maybe its walnuts - too lazy to run
down and
check). Is that a good substitute for bread crumbs with regards to
chicken
fillets? Would I treat them the same as bread crumbs?

Thanks,
Ben

BTW. my wife lost 6 pounds in her first week on a low carb diet,
but this last
week has been dissapointing where she remained at the same weight.
Part of
the problem might be that every Friday night and Saturday day she
has a small
slice of Challah as a part of a Sabbath meal. On the other hand
she was having
that while losing weight before so I am wondering if it might be
some hidden
carbs somewhere. We bought some low carb ice cream which might be
it.

--
"What passes for wisdom may only be eloquent foolishness"

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