ShyGuy's Journal, 15 January 2012

I used it on boneless chicken which fried very fast. Maybe almond flour would work better for the large pieces?  

Another suggestion for larger pieces....since I use almond flour to "fry" my chicken....after browning each side a bit...I put the skillet lid on the skillet and let it "steam cook" the chicken...the moisture and heat trapped in the skillet makes the chicken cook faster and stops the browning process temporarily. Then when the chicken is cooked (juices run clear) I take off the lid and let the chicken finish browning until it takes on the appearance of fried chicken. I also "fry" my chicken in the oven. Leave the skin on, flour with almond flour (or coconut, place in a dish with melted butter and let it fry....you can find all kinds of oven-fried recipes on the net....I just substitute the almond flour and some of the seasonings. The principle is the same otherwise. My DBruce does not need to be on a diet so he eats my "lo carb" chicken and thinks it is just great....but of course, he will eat anything I put before him and rave....lucky woman, I am! 

Wow Gwen I am impressed thank you for the cooking class, I need it believe me....best of luck shyguy at least you are trying different things..... 

I saw the posts and picked up on the coconut flour and chicken. WTG for trying new things!! Let me know if this works for you (what Gwen says) cause that would really please both me and my husband to have fried chicken that tasted great!  

Mmmmmm fried anything lol! Ditto the thanks for the cooking tips friends! I've been wanting to learn how to cook for the past couple of years and this has really forced me to figure it out. Its so much fun and I love seeing other peoples attempts to glean what I can from them. I still haven't tried any kind of flour but mayhap this will need to change soon... mmm fried chicken sounds good. Let us know what works next time and what seasonings you use!