Crispy Keto Chicken Tenders



INGREDIENTS:


  1. 4 chicken thighs, deboned and cut into 2-3 pieces each
  2. 1 1/2 cups almond flour
  3. 1/2 teaspoon paprika
  4. 1/4 teaspoons onion powder
  5. 1/2 teaspoon chili powder
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon celery salt
  8. 1/4 teaspoon dried sage
  9. 1/4 teaspoon garlic powder
  10. 1/4 teaspoon ground allspice
  11. 1/4 teaspoon dried oregano
  12. 1/4 teaspoon dried basil
  13. 1/4 teaspoon dried marjoram
  14. 2 eggs
  15. 2 tablespoons heavy whipping cream
  16. 2 cups oil



INSTRUCTIONS:


  • Place oil in a heavy pan or deep fryer.
  • Set heat to medium and allow to heat as you prepare the chicken tenders.
  • In a small bowl, mix together 1/2 cup of the almond flour with all the seasonings.
  • Crack the eggs into a second bowl, add the heavy whipping cream and then whisk for 30 seconds.
  • Dredge the chicken through the almond flour mixture, then the eggs mixture, then repeat through the almond flour.
  • I had to do this in 3 batches as the almond flour gets wet and clumpy after a while (more so than all-purpose flour).
  • When the oil is hot, add 3 pieces of chicken at a time and allow to cook for 4-5 minutes each, until cooked through and golden brown, flipping halfway through.
  • Remove the chicken to a paper-towel-lined plate or tray and repeat with the remaining chicken.
  • Serve and enjoy!


Komentar

Posting Komentar

Postingan populer dari blog ini

Creamy Mushroom Chicken and Wild Rice Soup

Gambar
ingredients 2 tablespoons butter 1 pound mushrooms, sliced 1 tablespoon butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 6 cups chicken broth 1 cup wild rice blend 1 1/2 cups chicken, cooked and diced or shredded 1 cup milk or cream 1 cup parmigiano reggiano (parmesan), grated salt and pepper to taste directions Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes. Mix in the garlic and thyme and cook until fragrant, about a minute. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes. Mix in the milk and cheese and cook until the cheese has melted, be...
Baca selengkapnya

Texas Sheet Cake Cookies

Gambar
Ingredients Chocolate Cake Mix Cookies Ingredients 1 box Milk Chocolate Cake Mix 2 Eggs 1/3 cup Canola Oil 1/2 cup Chopped pecans optional Icing Ingredients 2 Tablespoon Cocoa Powder 1/2 cup Unsalted Sweet Cream Butter 3 Tablespoon Whole Milk 2 cups Powdered Sugar Instructions Chocolate Cake Mix Cookie Directions Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. In a large bowl, mix together the cake mix, eggs and oil until combined and smooth. If using pecans, stir into batter by hand. Scoop out dough balls and place them onto the cookie sheet about 2 inches apart from each other. Bake for 8-10 minutes. Remove from oven and allow to cool for a few minutes before transferring cookies to a wire cooling rack. Icing Directions Using a medium saucepan, combine the butter, cocoa powder and whole milk over medium heat. Whisk together until combined and smooth. Remove from the heat and slowly whisk in t...
Baca selengkapnya

Chicken Stew

Gambar
INGREDIENTS 2 tbsp. butter 2 large carrots, peeled and sliced into coins 1 stalk celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 tbsp. all-purpose flour 1 1/2 lb. boneless skinless chicken breasts 3 sprigs fresh thyme 1 bay leaf 3/4 lb. baby potatoes, quartered 3 c. Swanson Chicken Broth Freshly chopped parsley, for garnish DIRECTIONS In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. Garnish with p...
Baca selengkapnya