Have some wheat germ to use up?

16 years ago

I had bought some, them prompty forgot what I wanted it for LOL. I decided to toss some into a coating for chicken strips today. You know, to use some of it.

Wow! I can't say that I exactly tasted wheat germ or that it added a huge something that wasn't there before. But in this house if I can sneak in some nutrition, then anything goes. DD ate a double helping. Normally she hates the homemade kind (but will eat her weight in deep fried chicken strips at restaurants). I think it helped coat the chicken a bit better than the panko alone.

1 cup panko bread crumbs

2 tsp butter

1/4 cup wheat germ

1/2 tsp cajun seasoning (mine is very strong, so adjust as necessary)

2 skinless boneless chicken breasts, cut into strips

1/2 cup light ranch dressing

Place the chicken pieces in a bowl with the dressing, and toss to coat. Chill.

Melt the butter in a small skillet. Add the panko crumbs and stir to coat. Keep stirring until they brown a bit and the butter smells nutty. Be careful though, they can go from white to burnt very fast.

Dump browned panko onto a plate. Add the wheat germ and cajun seasoning and toss together to mix.

Dredge the chicken strips in the coating. Note that you won't get a complete coverage and that is okay, these are lightly coated not thickly breaded. I had exactly enough mixture down to the last strip with no leftover but your mileage may vary.

Now you can bake the strips in the oven, or pan fry them. I pan fried them in a little olive oil this time, but I want to try baking them at 425 on a rack over a baking sheet next time. They are a bit crumbly to eat, granted. But very very good. The recipe made 11 strips for me, but of course it depends on how you cut your chicken.

This would be excellent for chicken cutlets to be eaten with a knife and fork!

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Comments (5)

canarybird01
16 years ago
I always added some wheat germ to my whole wheat bread when I used to make it on a weekly basis.
And it's also good sprinkled on top of cereal or added to your muffin recipes.

SharonCb
lindac
16 years ago
The thing about wheat germ is it goes rancid so quickly. I think that people who say they don't like wheat germ have never had it fresh.
I love it on cereal, in streusel topping in whole wheat bread, and just alone with milk and honey...
Never tried it in breading. I'll remem,ber that.
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TACHE
16 years ago
I'm the Adele Davis generation. I added wheat germ to just about everything when our children were young. Our oldest son's best comfort food is still oatmeal with wheat germ and blackstrap molasses. Our middle son once asked rather plaintively if could please have meatloaf without wheat germ. I never thought to use it for a coating for frying. That's a good idea. I put it i scrapple with brewer's yeast and really spicey sauceage. I think I may have overdone it. They all grew up very healthy and not to grim about food.
sheshebop
16 years ago
I sprinkle some in my daily Weight Watcher Smoothie.
grainlady_ks
16 years ago
I got the recipe below from the Baking Circle message board (King Arthur Flour). The original recipe was submitted by member "BeachDee" and she thinks it was a copy of her mother's that came off a local mill's box of rye flour. We love them, wherever the recipe originated...

Note: As suggested above, add wheat germ to yeast breads, BUT, when you add wheat germ to yeast breads (in the form of wheat germ or 100% whole wheat flour which includes the wheat germ), be sure to add some ascorbic acid (powdered vitamin C) as well - 1/8 t. per loaf. There is a substance in wheat germ called Glutathione and it breaks down the gluten. By adding ascorbic acid, it will help prevent the gluten bonds from breaking down. It will also repair gluten bonds so you'll get more loft to the loaf. The ascorbic acid also promotes yeast growth which helps the yeast to work longer and faster and produces the acidic atmosphere in which yeast grows best. -Grainlady

HEALTHY RYE HAPPIES

Dry Ingredients:
1/2 c. rye flour
3/4 c. wheat germ
1/2 t. salt
1/2 t. baking powder
3/4 c. chopped walnuts (I use 1 c.)

Wet Ingredients:
1 c. brown sugar (I use 1/2 c. brown sugar and 1/4 c. agave nectar)
1/3 c. oil (I use 1/4 c. coconut oil)
1 t. vanilla
2 eggs

Mix dry ingredients together.

Mix wet ingredients together well, then add dry to wet, stirring just to blend.

Spread batter evenly in well-greased 8x8-inch pan. Bake at 350Â°F. for 30-35 minutes.

When cool enough to handle, but still warm and moist, cut into pieces and roll in powdered sugar. Store in airtight container.

Have some wheat germ to use up?

Comments (5)

canarybird01

lindac

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