Making Fried Chicken Low-Carb On dLife
dLife Chef Franklin Becker whips up a low-carb fried chicken recipe
A lot of people think that going on a low-carb diet or being a diabetic means you can no longer enjoy your favorite Southern comfort foods anymore. But nothing could be further from the truth as long as you know how to prepare them in such a way as to cut down on the carbs so they will fit your lifestyle change.
What would you say if I told you that homemade fried chicken could be made with 80 PERCENT LESS CARBS? Would you be interested? Sure you would, which is why my friends at the CNBC show Chef Franklin Becker on this week's show airing Sunday night, October 8, 2006 at 7:00pm ET. You will have the opportunity to see Chef Becker transform what is normally a 20g carb fried chicken breast and make it with just 4g carbs instead. WOW! Click here to see the yummy recipe for yourself!
If you like that recipe, then be sure to check out his version of mashed "potatoes," grilled BBQ pork chops, pickled cole slaw, and yogurt dipping sauce for crudités.
Of course, I previously shared my own fried chicken recipe that is also perfect for people with diabetes or who are livin' la vida low-carb (even if I do say so myself!). Talk about your finger lickin' good! :D
Don't forget to catch dLife every Sunday night at 7:00pm on CNBC. And you can learn more about Chef Franklin Becker at his brand new web site that is still under construction.
Labels: cooking, diabetes, dLife, Franklin Becker, fried chicken, low-carb, recipe
posted by Jimmy Moore at
10/07/2006 05:53:00 PM
2 Comments:
I guess I'm just weird. I find that just frying chicken with the skin on it - and no coating of any kind - is just wonderful. The skin crisps up beautifully, and a light sprinkle of salt makes it delicious.
Sometimes I look at all the boneless skinless chicken breasts in the stores and wonder what they do with all those chicken skins, because baked in an oven until they crisp up, the skins alone make a tasty treat.
The fried chicken is great. I tried it shortly after I saw it on dLife. I watch dLife every week and think it's a great show with good information for diabetics.
However, my one problem with the show is that they still tow the low fat(ADA)party line. On many of the recipes they show, the chefs emphasize low fat. There are some great recipes on the dLife website, but I've seen many that include white flour & sugar. I also saw one that called for fat free mayo, despite the fact that it replaces the fat with sugar. They acknowledge that some of their recipes contain sugar, but point out that the ADA guidelines allow diabetics "to consume sugar in moderation as part of a balanced daily meal plan."
The myths of low carb diets are also alive and well. On the dLife website "Ask an Expert" feature, one person asked about Dr. Richard Bernstein's diet. That person was told that such low carb diets are "high in fat (bad for the ateries)" and "high in protein (bad for the kidneys)."
On the positive side, they do acknowledge that sugar may not be appropriate for all diabetics. They also amphasize the need to test blood sugar after meals to see how different foods affect you. And, at least they allow open debate on the low carb issue, such as those with Dr. Richard Bernstien. At the end of each show, the host says that everyone is different has has to find the approach that works best for him or her.
I recommend dLife for diabetics or those interested in diabetes with the above caveat.
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