Chrissas Low Carb Fried Chicken Food

KETO FRIED CHICKEN

Steps:

• Place chicken tenders (3 Lbs) in a large resealable baggie.
• Pour pickle juice over the top. Make sure there's enough to cover the chicken.
• Place chicken in the fridge and allow it to marinate overnight.
• Rinse chicken before coating it...
• Preheat oven to 400 F and line a baking sheet with aluminum foil.
• Place pork rinds (4 Ounces) in a resealable bag and crush into a panko sized grain. Be sure to leave a few large pieces.
• Add thyme (2 teaspoon), salt (1 teaspoon), black pepper (1 teaspoon), oregano (1 teaspoon), garlic powder (1 teaspoon), and smoked paprika (1 teaspoon) to the bag and shake a few times to combine.
• Pour the pork rind combo in an even layer on a flat plate.
• Beat eggs (2) in a wide-mouthed bowl.
• Dip chicken into the eggs, then into the pork rind combo - make sure to evenly coat all sides. Place chicken onto the prepared baking sheet.
• Once all chicken tenders are evenly coated, bake in the oven 24 minutes, until chicken is cooked all the way through and has reached an internal temp of 165 F.
• Allow chicken to cool and serve with your favorite dipping sauce. Enjoy!

KETO FRIED CHICKEN

Steps:

• Preheat oven to 425°F and line the baking sheet with parchment paper or aluminum foil and place baking rack on top.
• Using paper towels, pat each piece of chicken dry. Set aside.
• In a small mixing bowl, combine dry ingredients. Whisk together until fully incorporated. Transfer half of dry ingredients to a shallow dish.
• In a separate bowl, mix together egg, mayonnaise, hot sauce, and mustard.
• Dip the pieces of chicken, one at a time, into egg wash then into dry ingredients, flipping over multiple times to fully cover chicken in the dry breading mixture.
• Transfer breaded chicken to the baking rack set atop a baking sheet. Continue breading the remaining chicken thighs.
• Bake until internal temperature reaches 165°F, about 35-40 minutes, depending on the thickness of the chicken thigh. Allow them to cool slightly before serving.

LOW CARB SOUTHERN FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
• In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
• Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
• Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.

CHRISSA'S LOW CARB FRIED CHICKEN

Steps:

• 1. Beat eggs and whipping cream until thoroughly mixed.
• 2. Add paprika to eggs and cream. Mix well.
• 3. Turn fry pan on to medium heat and add oil.
• 4. Place pork rinds in plastic bag. Crush with a rolling pan until they are crumbs.
• 5. Dip chicken in egg batter and then roll chicken in crushed pork rinds.
• 6. Fry in a covered pan for approximately 35 minutes.
• 7. Season lightly with salt and pepper.

LOW CARB FRIED CHICKEN

Steps:

• In a food processor or blender, process French fried onions on high for about 30 seconds or until finely ground. The moisture in them may make the mixture feel like a paste, but so long as it retains some texture it will work. Pour Parmesan cheese, salt and pepper into French fried onion mixture and stir to combine thoroughly.
• Fill a large pot, Dutch oven or deep fryer about halfway full with oil (I use Canola, which is healthier and doesn't affect flavor). Turn to medium high heat and let heat until the surface shimmers. Test heat by dropping a pinch of the French fried onion mixture (or flour) into oil; if it begins to cook instantly, the oil is ready.
• Place three plates or large bowls side-by-side near the pot of heated oil. Place chicken breasts on first plate, pour beaten eggs onto second plate, and place French fried onion mixture onto third plate. Dip chicken breast, one at a time, into egg, coating each side, then do the same in the French fried onion mixture. The amount of chicken to cook at a time depends on the size of your pot or fryer, but do not overcrowd. Cook for about 1 minute or until the coating on the chicken is dark brown. Continue until all chicken is fried. Place finished chicken breasts on a plate with a paper towel or two on it to absorb excess grease. Enjoy!

LOW CARB FRIED CHICKEN

Steps:

• Pour hot sauce evenly over chicken; cover with plastic wrap and place chicken in refrigerator overnight.
• Preheat cast iron pan over medium-high heat with enough peanut oil to fill pan 1-1/2 inches.
• Mix pork rinds with soy flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon white pepper in plastic trash bag.
• Place chicken pieces 2 or 3 at a time in bag with flour (shake off excess flour).
• Fry chicken pieces 4 to 6 minutes each side in hot oil.
• Place chicken on a wire rack over a cookie sheet in a 275 degree Fahrenheit oven until entire batch is finished.

LOW CARB FRIED CHICKEN

Steps:

• Cut up your chicken into serving pieces, you should get, two legs, two thighs, two wings with some breast meat on them, two breast halves (save the neck and back for stock) and soak in a brine of ¼ cup water and 1 gallon of water for about an hour or two.
• Microwave the Oberto pork rinds and cool.
• Crush the pork rinds with a rolling pin leaving different sized chunks.
• Mix mayonaise, cream, paprika, cayenne, pepper and herbs in a pie plate.
• Dry chicken pieces and roll in mayonaise mix, shaking off excess.
• Roll in the pork rinds and let dry on a wire rack.
• Heat cast iron skillet and melt Crisco over med high heat.
• Fry until up to temp, trying to turn only once, drain and eat hot, cold or in between!
• Hope you like it.