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Healthy & Fun Low Carb Living
How to Make a Low Carb Beefy Noodle Bake with Shirataki Noodles
How to Make Low Carb Breaded Chicken Fingers
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How to Make Low Carb Crispy Dark Chocolates with Chia Seeds
How to Make Low Carb Gingered Beef & Veggies
How to Make a Low Carb No-Bake Chocolate Cheesecake
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How to Make a Low Carb Rich Waffle with Coconut Flour
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How to Make Low Carb Breaded Chicken Fingers

 

Breaded Chicken Fingers I'm not sure why these are known as Chicken Fingers; the last time I checked, chickens didn't have fingers.  But you can eat these with your fingers.

The breading is made with coconut flour and almond meal, keeping the recipe very low carb and gluten free.

Frying the fingers in coconut oil seals in the juices, making the chicken moist and tender.


* Ingredients *

1/4 cup coconut oil
4 medium or 5 small raw chicken tenderloin pieces
1 egg
1/8 cup
almond meal
1/8 cup
coconut flour
1/8 teaspoon salt
1/16 teaspoon black pepper



* Step 1 *

Chicken Tenders Thaw the chicken tenderloin pieces on a microwave-safe plate, if necessary.

You can do this quickly by microwaving on 50% power for a few minutes, turning the pieces over after 1 minute and checking carefully to make sure they are thawed, but not cooking.

* Step 2 *

Add Coconut Oil Add the coconut oil to a skillet and melt it over medium heat.

While the oil is heating, follow the next steps.

* Step 3 *

Beat Egg In a small bowl, beat the egg with a fork until it is well blended.

Set aside.

* Step 4 *

Almond Meal Put the almond meal in another small bowl.

* Step 5 *

Add Coconut Flour Add the coconut flour to the almond meal.

* Step 6 *

Add Salt Add the salt to the flours.

* Step 7 *

Add Pepper Add the pepper and mix the breading mixture well, breaking up any lumps.

* Step 8 *

Dip in Egg Dip a chicken piece into the egg and turn it over with a fork to coat both sides.

* Step 9 *

Coat in Flours Use the fork to put the egg-coated chicken into the breading mix.

Again, turn it over to coat both sides.

* Step 10 *

Fry in Oil Put the breaded chicken into the preheated oil in the skillet.

Repeat steps 8 - 10 with the remaining chicken pieces.

* Step 11 *

Extra Egg Sprinkle any remaining breading on top of the cooking chicken pieces and drizzle any remaining egg over them.

* Step 12 *

Flip When the pieces are golden brown on the underside, use a spatula to flip them over.

* Step 13 *

Finish Cooking Turn the heat down to low and continue cooking until the chicken is fully cooked and the second side is golden brown.

* Step 14 *

Use the spatula to remove the cooked chicken fingers to a plate.

Let them cool for a few minutes so you can pick them up with your fingers.


* Tips *

- The entire recipe contains fewer than 3 net carbs.

- This makes 1 to 2 servings, depending on serving size.

- This recipe was made using frozen Kroger boneless, skinless, chicken tenderloin pieces.

- You can also use chicken breast strips.

- Make sure to let the pieces cool before trying to pick them up with your fingers.




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