Low Carb Breaded Chicken Food
KETO BREADED CHICKEN CUTLETS
Think you can't have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
- Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
- Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
- Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
Nutrition Facts : Calories 620, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 265 milligrams, Sodium 410 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 59 grams, Sugar 2 grams
LOW CARB BREADED CHICKEN
I made this recipe up for my mother and my husband, both of whom were trying the Atkin's diet. I have also used this to make breaded pork chops.
Provided by DurangoMom
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Wash and pat dry the chicken breasts.
- Add salt, pepper, and garlic to egg.
- Place chicken in the egg mixture and coat both sides.
- Then place the chicken in the crushed pork rinds and make sure that the chicken is evenly coated.
- Place in a greased pan and bake for 30-45 minutes.
- Cooking time varies on thickness of chicken breasts.
- Turn once while baking.
Nutrition Facts : Calories 166.6, Fat 4, SaturatedFat 1.2, Cholesterol 174.2, Sodium 111.7, Carbohydrate 0.2, Sugar 0.2, Protein 30.4
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- Using a food processor puree the pork rinds until they are the consistency of sawdust. If you don’t have a food processor you can place the pork rinds in a gallon size plastic storage bag and crush them with a rolling pin.
- Place each chicken breast between 2 pieces of parchment paper. Using a meat hammer (or the edge of a plate) pound the thick end of the chicken breast out so that it is close to the same thickness all the way across. This will help ensure even cooking time!
- In a shallow pan (I use a 9x13 baking dish) combine pork rinds, parmesan cheese, garlic powder, salt, pepper and minced fresh herbs. (Don’t skimp on the herbs!!!) In a separate shallow pan combine the beaten egg and the heavy whipping cream, mix well.
- Place chicken breasts one at a time first in the egg cream mixture and then the pork rind breading mixture. Be sure to coat chicken completely. A good tip is to press down firmly on each side of the chicken when you are coating it with the breading. You want the breading to really stick! Continue this process until all of the chicken breasts are breaded. Heat extra virgin olive oil in a skillet or frying pan on medium heat. When the oil starts to have a marbled appearance it is a good indication it is ready.
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