Low Carb Fried Chicken Recipe
My family loved it! They didn’t notice any difference from the wheat flour believe it or not!
I prefer to do much of my frying in expeller pressed coconut oil. It is a wonderful high heat oil that does not lose its integrity and become toxic when cooking with it.
I used big chunks of leftover chicken from the night before when I roasted a whole fryer for dinner. I seasoned the coconut flour with a few sprinkles of Herbamare and also tossed in a bit with the beaten egg as well.
We Moms all know that the main trick with leftovers is making it look like it isn’t leftovers! Frying it up this way makes the chicken definitely look fresh and appealing!
The only pitfall is to make sure you don’t cook it too long. The chicken is already cooked and the coconut flour is done within minutes, so watch it carefully to ensure the chicken doesn’t get dried out.
Low Carb Fried Chicken – or Fish!
Along the same line, I had a casual dinner party for family and friends last Tuesday night and served fried red snapper battered with coconut flour. The coconut overtones were very pleasant too – reminds me of a seafood joint I used to go to years ago that had the most fantastic coconut fried shrimp I’ve ever tasted! I held my breath to see everyone’s reaction and heaved a sigh of relief when people starting reaching for seconds!
Fish battered in coconut flour and fried up in coconut oil is simply heavenly served with healthy homemade mayo. Mix in some onion powder to taste after you make the mayo to make the most fabulous ranch-like sauce that goes very well with fried snapper. Delicious!
One final plus from frying things in coconut flour instead of a grain flour is that you avoid creating acrylamide. If you remember, acrylamide is a carcinogen that is formed when you cook any starch at a high temperature.
Coconut flour is much higher in fat and protein and much lower in carbs than grains. Hence, this problem is reduced to a large extent.
Give it a try yourself and let me know what you think!
Low Carb Fried Chicken Recipe
Low carb fried chicken recipe that is as tasty as chicken breaded in wheat flour but without the carbs. Suitable for gut healing diets and Paleo friendly. Only 4 ingredients plus seasoning and 10 minutes to make!
Cut leftover cooked chicken into finger size pieces.
Beat eggs in a small bowl.
Melt coconut oil in a large frypan and set on the stovetop at medium heat.
Sprinkle a plate with coconut oil and blend in the seasoning mix.
Dip each piece of chicken in the beaten eggs and then dredge through the coconut flour blend. Each piece of chicken should be completely breaded on both sides.
Carefully place each piece of breaded chicken in the oiled frypan and cook for 2 minutes on each side or until the breading is cooked and light brown. Do not overcook as his will dry out the chicken.
Remove chicken from the pan and serve immediately.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.