Pictured: Chicken in Basil Cream, using Breadless Breading
This is a fabulous low-carb, gluten-free substitute for breading that can be used as a coating for things you’re either going to be baking or frying. I use it on both chicken and fish (it’s best for mild white fish, though it’s pretty good on salmon too) and have even added it to meatloaf*. I prefer this tremendously over any other coating I’ve used, as it has so much flavor in comparison to even seasoned breadcrumbs. The first time I used it on fish, my husband said, “this is like…onion ring-fried fish!!” While this breading isn’t overly onion-y (in my opinion, it is perfectly seasoned), I will say that if you like onion rings, you’re going to love it as it does lend a similar flavor and texture experience to your meal. I hope you enjoy!
2 (3.75 oz) jars (2 cups) dehydrated minced onion
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon ground sage
1 teaspoon dried rosemary
1 teaspoon dried coriander
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon red pepper flakes
2 bay leaves, crushed
1 ¼ cups grated Parmesan cheese
Place dehydrated onion in food processor bowl and process for 1 minute. Add remaining ingredients except the cheese and process 30 seconds. Add Parmesan and pulse to blend. Store refrigerated in an airtight container.
Recipe source: adapted from Suzanne Somers’ Fast & Easy Bake & Fry Mix
*This doesn’t replace bread crumbs in meatloaf because there is nothing in it to absorb moisture the way real bread can, but it does add great flavor! For a gluten-free meatloaf, you can add in quick-cooking oats along with some of this breadless breading. You will not need to add onions to your meatloaf if you use this breading because it adds plenty of flavor, but I added a red pepper to mine and it was really good!