Coating Recipe for Meat

If you are like me, you grew up with fish, chicken, pork and organ meats being coated in either flour or Shake-n-Bake. Here is a simple recipe for a LC coating. Note: this makes a large batch

Ingredients:

• 2 bags of plain pork rinds, finely crushed (food processor works great!)
• 1/3 cup of almond meal
• 1/3 cup of flaxseed meal
• 1-2 tsp of pink sea salt (or to taste, more can be added later if needed)
• spices and herbs to taste (garlic powder, onion powder, thyme, black pepper, lemon pepper (best for chicken/fish), oregano, basil, paprika, cumin, cayenne pepper, etc.)

With the salt, spices and herbs, you may have to experiment with the amounts. Some flavors are stronger than others and can affect the overall flavor of the coating. As a general rule, I use 1/2 tsp to a tsp of each of these in my mixture.

Place ingredients in an air-tight container and store in the refrigerator. Remember to shake the ingredients before each use as some of the content will settle to the bottom. Lasts for a couple of weeks.

Note: take out what you need from the large batch. Do not save unused coating as it could grow harmful bacteria and cause food poisoning.

I usually make up separate batches for different flavor combinations. For example: lemon pepper for chicken or fish, Italian-based, hot and spicy, etc.