Has anyone used a deep frier for breaded chicken? What kind of breading do you use? Soy flour? How does it taste? Thanks!

My own recipe for breaded chicken (or veal) aka schnitzel or milanese is to coat it in egg and then a mixture of LSA (linseed/sunflower sleeds/almond meal), psyllium, protein powder and parmesan cheese (plus sone herbs and spices).


I fry it in a pan. It works well, is fairly low-carb and tasty!