Comments on: Breaded Chicken Recipe – Almond & Parmesan

By: Mark McManus

Mark McManus — Wed, 23 Dec 2009 12:33:42 +0000

@Dave. I’m not sure, pecans would be a little oilier. I’ve never tried it, give it a whirl!

By: Dave

Dave — Wed, 23 Dec 2009 09:51:58 +0000

Do you think that pecans could be used in place of the almonds?

By: Mark M

Mark M — Sat, 06 Jun 2009 20:24:40 +0000

Mmmmmm. This sounds delicious.

By: Mark McManus

Mark McManus — Fri, 05 Jun 2009 08:50:10 +0000

Thanks Alan!

By: Alan

Alan — Fri, 05 Jun 2009 01:50:34 +0000

Marvelous what can be done with a few simple ingredients. I love my almonds and cheese. Love that they go together so well. Keep up the excellent recipes Mark.
Alan.

By: Mark McManus

Mark McManus — Thu, 29 Jan 2009 19:23:21 +0000

Thanks Matt!
I really appreciate the gratitude bro.
Mark

By: Matt

Matt — Thu, 29 Jan 2009 10:58:40 +0000

Mark, you rock dude! Awesome website and I’m sure the good Karma from helping people is all being paid back to you and then some! Keep it up man!

By: Mark McManus

Mark McManus — Thu, 10 Jul 2008 19:41:43 +0000

Definitely Irish. Make the ‘Mc’ a ‘Mac’ and you’d have a Scot.
Mark

By: Gaz

Gaz — Thu, 10 Jul 2008 19:18:03 +0000

sweet not to far from home then but aint Mcmanus scottish?lol? Dont tell me your are scottish! (just to confuse me lol)
Gaz

By: Mark McManus

Mark McManus — Thu, 10 Jul 2008 17:58:08 +0000

Yes Javacody, we have pork rinds in Ireland but I can only find the cracklings which is the state they’re in before they get ‘puffed up’. You need the light puffy ones to coat chicken.
@ Gaz, hope that answers your question 😉

By: Gaz

Gaz — Thu, 10 Jul 2008 17:03:15 +0000

Hi mark
Great work once again. What country are you from cos i thought you was america? Im confused!!
Gaz

By: javacody

javacody — Thu, 10 Jul 2008 01:35:48 +0000

I’ve done similar with smashed up pork rinds. Mmm. Pork rinds. Do you have those in Ireland?

By: Mark McManus

Mark McManus — Wed, 09 Jul 2008 21:40:22 +0000

No probs Javacody. I’ll have more coming
Mark

By: Mark McManus

Mark McManus — Wed, 09 Jul 2008 21:38:35 +0000

Thanks Big Al.
It can be hard to work out those ‘cups’, ‘sticks’ and ‘ounces’ but it’s worth taking the time to convert them. The Americans come up with the best low carb recipes so I’ve just gotten used to converting fast.
Mark

By: javacody

javacody — Wed, 09 Jul 2008 21:37:28 +0000

Man, this would make some killer buffalo wings!

Thanks for this awesome recipe, Mark!

By: Big Al

Big Al — Wed, 09 Jul 2008 21:34:30 +0000

Dude that’s a great recipe! I will definitely be rustling a big batch of those bad boys up this weekend. I like the idea of adding a bit of spice with the fajita mix.

Also nice to see “Tesco” branded stuff! So many of these healthy and “muscle focused” recipes I follow are from America and so use different weights and product brand names – it can require a bit of extra concentration from me to work them out 🙂

I’ll get the hang of it all soon, especially with blog posts like this.

Thank you!