I am getting frustrated with pork panko. I’ve not been successful when using for breading chicken or pork chops- too soggy- when baking or air frying. Pretty good when frying but that’s a last resort. I tried Real Phat’s keto bread crumbs and had similar results in the air fryer (soggy). Does anyone have tips?
Welcome to /r/ketorecipes! Please be sure to include a detailed recipe in your post (this means quantities, full instructions, and in plain text) or in the comments, not only a link to the recipe, or it will be removed per the sub rules!* For details, you can find our community rules here and the Keto FAQs here. Please report any rule-violations to the moderators and keep doing the lard's work!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
I had the same result, so switched to "breading" things with grated parm instead. It adheres nicely and the added flavor is great.
I mix in parmesan with the ground pork rinds, spray a little oil, and use an air fryer. I couldn't tell it wasn't regular breading
My favourite "breading" is whey protein. Doesn't taste like anything, binds great, can get a little crispy.
Do you oil it at all when baking or air frying? You cannot get is crispy unless it has some oil to actually crisp it up.
I like to use a combo of flaxseed meal and ground lupine for “panko”, but I do give it a good avocado oil spray before I air fry it.
I sometimes spray with avo oil. But i find pork panko to be greasy too. Interesting abouy lupine flour. Will have to check it out.
Theres lupine flour and there’s ground lupine. The grounds are bigger flakes and work better in this application
I just fry it with great results and inly eggs for binder.
Yep I've had the same results. Everything ends up soggy and ruins everything so I've been using almond flour and parmesan cheese for a breading. Now that I know how to use almond flour it's great.
Do u get a good crisp? That is my ultimate goal.
Unfortunately no but it's at least not soggy when I try to make it.
Make breadcrumbs from a keto bread you like (dry the slices out and pulverise) and season them. Works just like regular breadcrumbs / shake'n'bake.
Dry meat with a paper towel. Crack two eggs and whisk them together. Put meat in egg wash. Put meat in pork rind panko / Parmesan mix and press it down, flip with fork (not wet hand) and press other side into the crumbs. Put meat on a raised baking rack and oven bake at a higher temperature. Flip halfway through cooking time. I do chicken loins at 425° or 445° for 25-30 mins and cutlets at 20 mins. Temperature depends if I cook them in my normal oven or my small convection oven. They always come out crunchy either way. I make a big batch and then heat leftovers in the convection oven.
Thanks!
I bake on a cooling rack inside a sheet pan. This allows air flow on both sides of a panko breaded meat. Ive always made chicken parm that way. Makes crispy breading without frying
I ground up the rinds and mozzarella - i coat the chicken in well beaten egg and cover it with the crumb cheese mixture, then let it sit on a rack in the fridge for an hour. Air fryer and super crunchy.
Do you use regular shredded mozz?
I shred it and then toss it into the food processor so its in small bits. It melts and sort of glues it together. Sometimes I add parm too. Check this video he explains the ratios-
https://www.youtube.com/watch?v=elf6595yuUo
Psyllium Husk
be sure to pat your pork chops dry