BREADED CHICKEN

I love breaded chicken. Whether it’s a burger, strips, nuggets, I love them all. So when I decided to try making a low carb breadcrumb I was skeptical. Could I could achieve that desirable crunch or get that tasty coating that keeps the chicken moist? The answer is yes! These breadcrumb are a great substitute for those living a low carb lifestyle or just want to try something different.

8 chicken tenders or 2 chicken breast cut into strips
olive oil for frying
1/2 cup almond flour
1/4 cup psyllium husk
1 tablespoon herbs en provence
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan
1/2 cup coconut flour
1 egg
1 tablespoon Dijon mustard

Set up three stations. To make clean up easier I use 2 Ziploc Bags and a shallow bowl.

Fill 1 bag with coconut flour and 1/2 teaspoon salt.

The other bag with almond flour, psyllium husks, herbs, 1 teaspoon salt, pepper, and parmesan.

In the shallow bowl, beat the egg and Dijon mustard together.

Put the chicken in the bag with coconut flour and shake until all pieces are coated.

Remove from the bag and dip into the egg mixture, 1 piece at a time. Then place in almond flour bag.

Once all the chicken is in the almond flour bag, shake until the chicken in evenly coated.

In a large frying pan on medium heat, add olive oil to shallow fry. Put the chicken in the frying pan and let fry for 3 minutes each side.

Place on a plate lined with paper towel to absorb excess oil.

Serve immediately.

When you see people making fried chicken, they dredge the chicken in flour, then the egg, then breadcrumbs. This is suppose to give you the best coating because the flour sticks to the chicken, and the egg sticks to the flour, and the breadcrumbs stick to the egg.

I followed the same principles here. The coconut flour is great because it sucks up moisture which in turn allows the egg to coat the chicken nicely.

If you have extra, they lose their crispness once cooled. To get them crispy again, reheat in the oven at 350ºF for 10 minutes.