Fried Chicken Bites {kept / low carb}

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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.

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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.

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Fried Chicken Bites {kept / low carb}

Servings: 5

Author: Kasey

Ingredients

• 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

Instructions

1. Cut boneless skinless chicken into small slices.
2. In a bowl, combine eggs and heavy whipping cream. Stir until combined.
3. Add cut up chicken to the egg/heavy whipping cream mixture and set aside.
4. In a plate, add flour, paprika, garlic salt, salt, and pepper. Mix with a fork to combine.
5. Individually, dip each piece of chicken into the flour mixture to batter the chicken.
6. In a cast iron skillet, heat about an inch of coconut oil until it reaches 335 degrees. I used a candy thermometer to measure.
7. 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.
8. Once each batch is done remove from oil, and fry the next batch.
9. Place fried chicken on a plate on top of a paper towel to absorb excess oil.
10. 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.

Check out all of my Keto Recipes in my Keto Recipe Index.