Keto Recipe Alert! This weekend I was doing some research on making a keto fried chicken. Since flour and “breading” isn’t keto friendly, and I’ve been craving some fried chicken lately, I had to find a recipe. When I was scouring Pinterest and the other interwebs, there was no consistent recipe or base flour to be used. So I made my own. Now, I will say this is not 100% perfected yet because it definitely gives me chicken fried steak breading rather than crispy KFC fried chicken. However, it’s real good y’all.
1 Cup Heavy Cream
1/2 Cup Coconut Flour
1/4 Cup Tapioca Flour
2 Scoops Unflavored Protein Powder
Oil for pan
Spices of your choice
- I used TexJoy to season the flours; Pepper, Corriander, and Paprika to season the heavy cream
For the chicken, I bought a whole chicken and deboned myself since it was cheaper than buying the parts on their own. After that, I let the chicken marinate in the Heavy Cream and Spices overnight. You can do this for at least 4 hours if you don’t want to leave overnight.
Combine your flours and spices and set aside.
Put oil in your pan and heat on medium. I put in enough oil so that the chicken was covered halfway.
Once pan is hot, take a piece of chicken and dredge in flour mix. Then put directly into the hot pan. Don’t dredge in flour mix and let sit because the coconut flour will soak up the cream and be weird.
Cook each piece of chicken for 5-8 minutes on each side, depending on the part of the chicken. The internal temperature needs to reach at least 165 degrees.
Eat and enjoy!
Also – checkout the TikTok I made of it here : TikTok Video