LOW carb: Wonderful TASTY fried chicken....VERY low carb, everyone been asking for it...

I've had a ton of people asking me for this, so this is what I've tried and it tasted outta this world!  Make sure you're using fresh ingredients (spices), I had one spice that was old that I immediately could taste, so i ruined a batch before I figured out it was an old spice....

so there you go...  get rid of those cravings.....

I tried this on shrimp too and it was a little too much for the shrimp, so I'm working on another type for shrimp and fish....

This is also AWESOME for pan fried pork chops...


Low Carb Fried Chicken

5 Boneless chicken breasts

2 Cups buttermilk (for soaking and dredging)

4 Large Egg whites

 

Dry Ingredients:

1/2 Cup Almond flour (no carbs in this)

1 Cup Flax meal (no carbs in this)

½ tsp celery salt

1/2 tsp paprika

1/2tsp cayenne

 1/4tsp onion powder

1/2tsp  garlic powder

1/2tsp parsley

1/2tsp sage

1/2tsp oregano

1/2tsp thyme

Dash of salt

1/2 tsp pepper

 

Preparation:

Place chicken in buttermilk let sit for at least one hour. 

Heat up the Canola oil in a deep fryer to medium-high.

Mix all dry ingredients together in small mixing bowl.

Dredge chicken in egg whites immediately after the buttermilk bath, then dredge the chicken in the dry ingredient mixture.

Fry until golden brownish and enjoy fried chicken one more time!  Pat as dry as possible to remove any oil.  ( fat isn't good for you but we measure carbs here not fat, but still let's get rid of what we don't want!)

This yields 5 portions with basically 2 net grams of carbs.  Very low carb!

T, thanks for the recipe it sounds great. I will have to give it a try.

I know what I'm having for supper on Friday. Thank You -
- Iris

I hope that everyone will let their home forums know about the recipe that are here in the forum!  please notify you local or state or provincial OH forum!

T.

This seems very very yummy. Do you think it would come out the same if I flash fry it in a little olive oil then bake it the rest of the way. It's just that I can't have anything high fat or else I get really bad headaches. This method kind of makes sense to me in my head but don't know if it would play out the same. Any suggestions?

Also do you make your own almond flour or do you buy it?

Mighty Aphrodite....

you can flash fry this! and I always buy my almond oil.  One thing about almond oil that I've been told isthat since it barely coats the chicken, is that it doesn't hold much fat!  So that' good news for you....just pat them down and towel dry!

so happy that this sounds good to you....  I'm working on a great one for shrimp.  I tasted a bite of pork chop on this and it was so awesome....

T.

OMG my husband is going to FREAK OUT when I make this. I actually have all the ingredients on hand except for buttermilk-I'll try it with yogurt instead, since there's some in the fridge...

Lisa, let me know how it goes with yogurt!  as long as it's used as a thinner dredge, it shoud be good.  Remember it will be a lillte more brown than you're used to....but hey let me know how you like it!

you can also us carbquik as the flour, but it doesn't taste as good and doesn't have the crunch that we want!

See ya

T.

I finally made this recipe! Thanks so much for posting it! I did thin out some yogurt with a little water instead of buttermilk and it was fine. Although, I was surprised how quickly the breading browned-it actually got a bit burnt before I realized what was going on. I tend to cook at a very high heat when frying "regular" fried chicken, but know I know to fry this low-carb version at a slower pace. Great seasonings, though-yum! Do you like crushed pork rinds as an alternative breading, by the way?

This sounds soooo good!  I can't wait to make it -- thanks T.

I am getting sick of the store bought rotiserre chicken, and all the take out fried chicken either has bones (yuck!) or if boneless, coated with too much breading.

As a DSer, I need the added fat, so I will be loving this!