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Old 09-09-2013, 04:38 PM   #1
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Fried Chicken

I'm finally happy with a coating for fried chicken that averages 1.19 NC per piece of chicken. Hubby called this "the best real-fried chicken (not oven-fried like I usually do) I've done in ages" and I have to agree. It even tastes like it's coated in real seasoned flour! I'm very happy with this recipe. I think it's the whey protein and oat fiber that are the magic here.

INGREDIENTS:

3/4 c. plain whey protein
1 c. crushed pork rinds (about 2 oz.)
1 T. oat fiber (omit if still in Atkins Induction)
1 tsp. seasoning of your choice (I used my Seafood Spice Blend)
½ tsp. onion powder
½ c. Parmesan cheese
1/8 tsp. coarse black pepper
2 large eggs
¼ c. heavy cream
¼ c. water
Deep, hot grease (I use 1-1¼ c. palm shortening) in a large 13-14″ skillet

DIRECTIONS: Measure out and mix all dry ingredients in a paper bag by shaking well. In a large bowl, whisk the eggs, cream and water together. Toss in the pieces of cut up chicken into the egg wash and turn several times to well coat each piece. Pick each piece of meat out of the bowl and drop into the bag of seasoned “flour” and when you have 3 pieces in the bag, holding the top closed, shake the bag to coat the chicken. Don’t put more than 3 pieces into the bag at a time or they will not coat well. Place them into the hot grease on high heat. Repeat with the remaining pieces of chicken. I was only able to fry 8 pieces of chicken in my largest skillet at a time, so I saved the wings for last as I knew they would cook quite fast. Brown the chicken well on one side disturbing as little as possible. Turn pieces of chicken over carefully to brown the second side. When brown and done (about 30-40 minutes) remove to paper toweling to drain and finish cooking the remaining pieces. Serve at once with your favorite sides. I served mine with leftover cauliflower I topped with cheese and chives.

NUTRITIONAL INFO: Makes enough coating for 10 pieces of chicken. 1/10 batch contains:

113.4 calories
7.26 g fat
1.72 g carbs, .53 g fiber, 1.19 g NET CARBS
12.8 g protein
209 mg sodium
78 mg potassium
12% RDA Vitamin B12, 8% calcium, 11% phosphorous, 12% selenium
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Old 09-09-2013, 05:28 PM   #2
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Oh my, Peggy. When I attempt to fry chicken the coating comes off when I try to turn it. Any suggestions???
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Old 09-09-2013, 06:45 PM   #3
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That looks really good, just like fried chicken should.
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Old 09-09-2013, 08:24 PM   #4
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That looks amazing!! I am copying your recipe and hopefully making it soon!
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Old 09-10-2013, 07:19 AM   #5
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Beautiful!
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Old 09-10-2013, 08:39 AM   #6
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Thanks everyone. This really had a "flour-y" taste. Actually, the wing in the pic was the very last piece I coated and fried, and I nearly ran out of crumb mixture, so it's not coated so nicely. The other wing (which I ate) was much better coated with the "flour" mixture. Most pieces came out coated nicely like the thigh shown in the pic. Hubby REALLY liked this recipe A LOT!!!

Carolyn, I've always had this problem, too (the coating sticking to the pan rather than the meat) when I go to turn the pieces over. I found the only thing that helps me there is to be sure to use enough grease (½" minimum) and to not disturb/move/shift the pieces until they are quite brown on that first side. A non-stick pan helps a lot with this issue, too. I have a VERY heavy-guage non-stick 14" skillet perfect for frying. It's so heavy I can barely pick it up with two hands when it's full.

Last edited by buttoni; 09-10-2013 at 08:41 AM..
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Old 09-10-2013, 08:44 AM   #7
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If you want the coating to stick well - as you coat each piece, put it on a rack over a baking pan. When all are coated, stick 'em in the fridge for at least 20 minutes, up to an hour. It sets the flour/egg mixture and will stick MUCH better!

Also disturb the pieces as little as possible, especially when they're freshly in the pan. Let the coating cook up and adhere to the meat underneath it before prodding, poking, or turning over. I don't move the stuff for at least half the cooking time - chicken, usually a good 10 to 15 minutes before I bother it!

And last but not least - for ME, I find just the eggwhites work better than the whole eggs. They seem to stick the crunchy to the chicken (or fish or whatever) better.

Peggy, that looks really good.
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Old 09-10-2013, 08:55 AM   #8
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Would you be willing to share your "seafood spice" recipe?
I'm going to use this "breading" for sure. Thanks so much.
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Old 09-10-2013, 09:10 AM   #9
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Thanks, Char, and I like that tip on refrigerating the chicken a little while. I always "set up" my cornmeal oysters before frying for this reason. Don't know why I never thought to do that with chicken. Will defo try that next time!

Sure, Islegirl, it appears in this jicama recipe I posted ages ago: http://www.lowcarbfriends.com/bbs/lo...re-jicama.html Hope you like the chicken coating!
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Old 09-10-2013, 07:32 PM   #10
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Sounds and looks yummy, Peggy! Fried chicken is a big favorite of mine.
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Old 09-11-2013, 05:28 AM   #11
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buttoni - thank you very much for the recipe!
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Old 09-11-2013, 04:20 PM   #12
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Chicken & Biscuits

Peggy I made your spice blend and used it in this fried chicken recipe. I followed the recipe except I used pea protein powder instead of whey, because that's what I've been using in my baking. I used boneless, skinless chicken breast that were sliced thin. It came out crispy and juicy!

It was really tasty and hit the spot. I has a piece with the last biscuit from the batch I made the other day.
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Old 09-11-2013, 05:19 PM   #13
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Looks great, Gina. glad you liked it. I've never used pea protein. Is it pretty tasteless like the plain whey protein when used in baked goods?
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Old 09-11-2013, 05:22 PM   #14
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I never noticed a difference in taste, it's probably just a personal preference. It works the same as the whey in all the recipes I've tried using it in too.
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