I have been craving fried chicken lately. I knew that I could make a keto/low carb fried chicken version. However, I’ve always thought that making homemade fried chicken would take more energy and effort than I’m willing to give. I’m so glad I pushed through my no tonight because it turned out good and was much easier than I imagined. I felt like I was having a good ole southern dinner at my grandmother’s house.
If you don’t like coconut, you will probably want to use almond flour instead as there is a hint of a coconut taste. No one in my family except me noticed the coconut taste, but I have very sensitive taste buds, so maybe it was just me. I love coconut, so I didn’t mind.
Tip: I bought the thin cut chicken breasts so that they would be easier to cut into chicken bites with my poultry shears. I’m really weird about touching raw meat. I avoid it at all costs. If you are like me, poultry shears will save your life. I’ve included step by step directions below.
After I cut up the chicken, I cracked three eggs and added 1/4 cup of heavy whipping cream to a bowl and allowed my chicken to soak for a few minutes. To the coconut flour, I added garlic salt, paprika, pepper, and seasoning salt.
I dredged each chicken bite in coconut flour and covered it on all sides really well. Using a bowl or plate with an edge is really helpful in keeping your kitchen somewhat clean. Otherwise, I’d have flour everywhere.
Using a candy thermometer, I made sure my coconut oil was at 335 degrees before adding chicken. I cooked the chicken in 4 separate batches to make sure the chicken would cook evenly.
As soon as it came out of the oil, I placed the Fried Chicken Bites on a paper towel on a plate and sprinkled a little extra salt on top.
I served the Fried Chicken Bites with my Southern Green Beans for a fabulous dinner.
- 1 1/2 lbs of boneless skinless chicken cut into small slices
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 cup of coconut flour
- 1 1/2 teaspoon of paprika
- 1 teaspoon of garlic salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cut boneless skinless chicken into small slices.
In a bowl, combine eggs and heavy whipping cream. Stir until combined.
Add cut up chicken to the egg/heavy whipping cream mixture and set aside.
In a plate, add flour, paprika, garlic salt, salt, and pepper. Mix with a fork to combine.
Individually, dip each piece of chicken into the flour mixture to batter the chicken.
In a cast iron skillet, heat about an inch of coconut oil until it reaches 335 degrees. I used a candy thermometer to measure.
Drop chicken in hot oil and turn over after 3 minutes and fry on the other side. Each batch took approx 4-5 minutes to cook but could vary depending on the size of your chicken.
Once each batch is done remove from oil, and fry the next batch.
Place fried chicken on a plate on top of a paper towel to absorb excess oil.
Optional: Sprinkle a little extra salt on top of each batch as you put it on the paper towel.
I did not include the macros for this recipe as so much of the eggs/heavy whipping cream, and coconut flour batter was left behind on the plate/bowl. Also, tons of coconut oil was left in the cast iron skillet.