Best 3 Low Carb Fried Chicken Recipes

CRISPY LOW CARB FRIED CHICKEN NUGGETS

Steps:

• Dip cutlets in Eggbeaters in medium-sized mixing bowl, then transfer to Parmesan cheese in Ziplock bag.
• Really mix that cheese thoroughly, in every nook &cranny. **Remember: the more Parmesan you get onthe chicken, the crispier your nuggets are going to be!
• Fill pan halfway with oil, & keep heat at medium-High.
• Dip cutlets slowly into pan (I use a deep sauteer as a makeshift!) & carefully flip once undersides are a light golden brown.
• Chicken is done once golden brown & stark-white on the inside and looks almost "string-cheesy" when cut open.
• Enjoy. It looks & tastes just like restaurant-fried chicken!

COUNTRY FRIED CHICKEN WITH GRAVY - LOW CARB

Steps:

• Mix together the ingredients for the breading mix, set aside.
• Place the chicken on a cutting board then use a meat tenderizing mallet to pound the chicken very thin.
• Heat about an 1 tbsp of oil in a large frying pan. Then whisk together the eggs & water to make the egg wash.
• Dip each piece of chicken into the breading mix then into the egg wash & back into the breading.
• Once completely covered gently place the chicken into the hot oil. Fry for 2 minutes then flip & continue to fry for another 2 minutes. The final result should be golden brown & crispy on the outside.
• Place the chicken onto a plate lined with paper towels to remove excess oil. then remove them to regular serving plates.
• Next start the gravy by adding all the ingredients (except the sour cream) into pot. Cook over high heat for 4-5 minutes, stirring constantly until the sauce is reduced by a third.
• Take off the heat then stir in the sour cream, if using. Pour over the chicken & serve immediately.

LOW CARB FRIED CHICKEN

Steps:

• Cut up your chicken into serving pieces, you should get, two legs, two thighs, two wings with some breast meat on them, two breast halves (save the neck and back for stock) and soak in a brine of ¼ cup water and 1 gallon of water for about an hour or two.
• Microwave the Oberto pork rinds and cool.
• Crush the pork rinds with a rolling pin leaving different sized chunks.
• Mix mayonaise, cream, paprika, cayenne, pepper and herbs in a pie plate.
• Dry chicken pieces and roll in mayonaise mix, shaking off excess.
• Roll in the pork rinds and let dry on a wire rack.
• Heat cast iron skillet and melt Crisco over med high heat.
• Fry until up to temp, trying to turn only once, drain and eat hot, cold or in between!
• Hope you like it.