Keto friendly fried chicken – does it exist?
Keto friendly fried chicken. Guys. I found a way to have fried chicken again, and it is pretty delicious once you figure it all out. It’s not quite as simple as your grandma’s recipe, but it turns out pretty darn good. Since I’ve actually made this, I’m going to go ahead and post it – because I can vouch for it! Remember, we really focus on pre-fab food here, but if I find a great recipe to help the keto cause, I’m going to share it.
I’m not going to provide specific measurements, by the way. I all really depends on what you like personally – so, if I say 1 tbs of cayenne pepper, you might wince. Or rejoice. But what I’m trying to share with you isn’t my specific spice blend – it’s the fact that you can use something in place of flour and make awesome fried chicken.
Now, here is the secret ingredient:
Yep, pork rinds. Seriously. Pork rinds. Here is what you do…
First of all, I use boneless chicken thighs for my chicken strips/nuggets. Get out as much as you want – I usually do four or five thighs at a time; I mean, if you are going to go to the trouble of frying things, fry lots of things. Amirite? Get your thighs out and cut them up into either strips or nuggets, depending on your internal age. You can shape them like dinosaurs if you have real talent, but…not me. I’m utilitarian.
Now, get a bunch of pork skins and smash them up. Here is the super, dooper, duper, important part. You need to REALLY smash them up. Honestly, I throw them in the magic bullet and blast them until they are the consistency of cornmeal. Really big flakes will mess us your ability to get good coverage on your chicken. And that coverage is the difference between perfect and not-perfect but still delicious. I can’t tell you how much to grind up – grind up enough to cover your chicken completely. When you have them all ground up, dump them out on a cookie sheet or a big ass plate. Pro Tip: Add some seasoning while you are grinding. I do cayenne pepper, garlic powder and salt.
Get a couple of inches of oil hot in a good frying skillet. You can use lard, peanut or canola oil – you won’t be really transferring many carbs to the chicken via the oil, so use what you like. But it must be high smoke point oil. Peanut or canola is really the best; I didn’t try with coconut because it’s expensive and I don’t like it that much. Get the oil hot enough that is has a little bit of a sheen going on the surface.
Crack 2-3 eggs in a bowl and whoop them up with a fork. Ok, here is another important part. This is the secret I learned. Put the strip/nugget in the egg, then lay it on top of the ground up pork skins. Pork flour? Press down! Sprinkle pork flour (I like that! I created a thing! Pork Flour!) on top. Turn it over if you can, then press down again. Your goal is complete chicken coverage.
Now, fully coated chicken goes into the skillet! You will now treat it just like you treat your old school fried chicken. Try not to turn them too often – you want to avoid knocking the coating off. Fry till they are golden brown and cooked through.
There, I saved your sanity and your diet plan. I have provided you with the holy grail of diet food. Clap Clap Clap! Smith for President!