Without any breading of course...
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Without any breading of course...
I would have to go out on a limb and say NOOOOOOOOOOOO! :eek:
Fried food and dieting don't mix bro...just bake it IMO.
Also some around here have stated that cooking Olive Oil kills the EFA's?
I am not up on that topic but seriously, just bake it.
When unrefined oil is subjected to excessive heat it creates a distortion of the EFA molecules. Olive oil is damaged at 325 degrees F, making it a less than perfect choice for frying. It is often used for light sauteing or baking. You can safely take Coconut up to 375 degrees F, although I have no idea if saturated fat fits into your diet plan or not.
If you are using this as a fat/protein meal, technically it fits.
Gauging the correct ratios of fat to protein however by doing this, taking into account the fat in the chicken to begin with and how much is absorbed, make it a poor choice if you are trying to get as close as you can to a specific set of numbers.
I eat tons of this kind of chicken, seasoned w/chile, deep fried outside in a huge fryer, served w/tons of Mexican Food and beer, :lol: . When it's time to relax at my "Suegro's " house, it's time to do it right! :D
~SC~
Quote:
Originally Posted by SwoleCat
In otherwords, just bake it! :lol:
Try this I havent yet but I saved it and am going to try it I found this recipe on here dont remember who posted it to give props to but here it is...
Awesome taste like FRIED CHICKEN !!!
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chicken tenderloin strips
about 1/2 bag pork rinds
1/2 cup parmasean cheese
2 tbs.italian seasoning
1 tsp. salt and pepper
1 tsp. season salt
i put my pork rinds in a gallon ziplock bag and pound them until they are crushed fine, then just dump in all the spices above mix in bag, then coat your strips in about 2 eggs drop them in bag shake and bake in oven about 50 minutes - 1hour....Make sure you get the inside cooked well.
Bake at 425-450 !!
Parmesean Chees 1oz- 1 carb
Everything else NO carbs
Quote:
Originally Posted by muriloninja
Are you brian11
Quote:
Originally Posted by slizzut
No, i'm his long lost cousin.
Swole.....you know that if you can keep the temp of the oil you fry with at 350 degrees the items you cook in it will absorb very little, if any, of the oil? Something about frying in less than that temp causes the food to absorb oil. **** it, now I'm going to have to find where I read that.Quote:
Originally Posted by SwoleCat
That may be true, but would you want to "guess" on how much, and risk your hard work/physique?
Not I. :)
~SC~
Can't argue with sound logic. I'm with you bro......I had heard something about it and thought I'd share. Now stay the hell out of my booze!Quote:
Originally Posted by SwoleCat
too risky. plus oils get turned to trans fat at high heat. Ccoconut oil holds up a little better
They dont all turn to trans fats.Quote:
Originally Posted by AnabolicBoy1981
LOL :lol:Quote:
Originally Posted by Boost n Juice
all theses guys have it spot on. Id only bake things to keep the fat down cso oils and sh*t suck