KETO FRIED CHICKEN
Looking for the best keto fried chicken recipe? This crunchy chicken includes pork rinds (or almond flour), eggs, and garlic powder for the perfect keto-friendly taste and crunch.
Provided by Sara Nelson
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 piece, Calories 372, Fat 23g, Carbohydrate 0.9g (0.6g net), Protein 41.2g
LOW CARB SOUTHERN FRIED CHICKEN RECIPE - (4.5/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Place a deep, heavy pot over medium-high heat and fill with at least 1 inch vegetable oil for boneless chicken, or at least 2 inches for whole pieces. Heat the oil to 350°F. It's very important to monitor and maintain the temperature, or the soy flour breading, as well as your oil, will burn. (Portable deep fryers are great for this recipe, but if you don't have one, you can use a candy thermometer. Be careful!) In a medium bowl, mix the eggs and cream to make an egg wash. In a larger bowl, mix the soy flour, salt, pepper, garlic powder, and poultry seasoning together to create the breading. Season the chicken well with salt and pepper. Dip each piece first in the breading, then in the egg wash, then back in the breading again, making sure to coat well on all sides. Shake off any excess breading. Carefully place the chicken pieces in the hot oil using a slotted spatula or spoon (wear mitts, please!) and fry until golden brown and crisp-usually just a few minutes is enough. Remove the chicken pieces and drain on paper towels. Place the chicken pieces on a baking sheet. Boneless chicken breasts, if thinly cut, may cook all the way with frying alone, but a cut-up whole chicken will not. Because the soy flour browns long before the chicken is cooked, it's best to finish the chicken by baking in the oven. Bake boneless chicken for 10 minutes, or chicken on the bone for 20 to 25 minutes. A meat thermometer inserted into the thickest part of the chicken should register at least 165°F. Serve immediately Helpful Hints: Ask your grocery store's butcher to cut a whole chicken into the breasts, thighs, wings, and legs if you don't feel confident enough to do it yourself.
SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
- Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
- In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
- Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
- Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
- Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
LOW CARB SOUTHERN FRIED CHICKEN STRIPS
EXCELLENT Coating. THis was inspired by George Stella of the Food Network program "Low Carb and Loving It!" I changed a few things to our tastes. The variations are for different "flavors" to your fried chicken! Works great for vegetables, cheese..basically anything you can fry!
Provided by CookbookCarrie
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat your oil to 350 degrees, very important to maintain this temperature, do not overcrowd!
- Combine sifted flour and seasonings in a pie plate.
- Scramble eggs and milk in another pie plate.
- Dip a tender first in the soy flour mixture, shaking off excess, then into milk mixture, making sure it's coated all over, then back into soy flour mixture.
- Make sure it's covered good!
- Lay slowly away from you in the hot oil!
- DO NOT OVERCROWD YOUR PAN, YOUR CHICKEN WILL BE GREASY!
- Fry just until the coating gets good and golden brown.
- Lay on newsprint to drain well.
- Sometimes the chicken will brown before the chicken is cooked all the way.
- If this happens, spread it out on a cookie sheet and put in a preheated 350 degree oven until done.
- USUALLY this will not happen with tenders as they're thin and cook quickly.
- Enjoy!
Nutrition Facts : Calories 387, Fat 10.1, SaturatedFat 2.3, Cholesterol 237.9, Sodium 965, Carbohydrate 7.8, Fiber 0.1, Sugar 0.8, Protein 64.1
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- In a large bowl, combine the chicken, salt, pepper, garlic powder, and paprika. Using your hands, massage the spices into the chicken and be sure it’s well coated. Cover and refrigerate for at least 2 hours or overnight.
- To prepare: Add the coconut flour to the seasoned chicken and toss well to coat. Heat oil about 2 inches deep in a large, heavy bottomed pan (cast iron is ideal or use a deep fryer if you have one) to 375 degrees (F). Add chicken in batches. Don’t overcrowd the pan or it won’t get crisp. Cook for about 8 minutes per side, or until a rich, golden brown.
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- Meanwhile whisk the eggs and cream together. In a separate bowl, combine the almond flour and powdered parmesan, then pour onto a tray ready to bread the chicken.
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