KETO BREADED CHICKEN CUTLETS RECIPE - FOOD NETWORK
Think you can't have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
- Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
- Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
- Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
Nutrition Facts : Calories 620, FatContent 39 grams, SaturatedFatContent 6 grams, CholesterolContent 265 milligrams, SodiumContent 410 milligrams, CarbohydrateContent 12 grams, FiberContent 6 grams, ProteinContent 59 grams, SugarContent 2 grams
BREADED FRIED CHICKEN RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Total Time 50 minutes
Cook Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
- Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
More about "breaded chicken with flour recipes"
KETO BREADED CHICKEN CUTLETS RECIPE - FOOD NETWORK
Think you can't have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category main-dish
Calories 620 per serving
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category main-dish
Calories 620 per serving
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
See details
BREADED FRIED CHICKEN RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 50 minutes
Reviews 4
Total Time 50 minutes
- Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
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