If you are craving a certain fast food chain’s southern fried chicken, then sometimes you just gotta have it.

This version is low carb and absolutely yum – can’t believe this is actually good for me !

Fried Chicken Cravings? We have an Easy Lo-Carb option for that!

This one pictured is served with my Caulitots – basically tater tots made out of cauliflower – recipe to follow shortly.

You will need a little time with this one as the chicken is soaked for at least two hours first so make sure you plan ahead with this.

You should also play around with the spice mix, use your favourite spices – if you like things spicy add some Cayenne pepper, if you like more garlic add a larger amount of garlic powder… my mouth waters just thinking about it.

Getting your Lo-Carb on…

First you need to marinate your chicken in either buttermilk, full cream milk or cream. I used half cream half milk not much is actually going to make it into your meal, its just going to relax the fibres in the meat which makes it easier to eat – more melt in your mouth.

I used boneless thigh fillets with their skin on, I had to order this specially from my butcher as most places only sell the bone in version with the skin here. You of course can use what ever cut you like, I just find it is easier to cook and eat without the bone. Also I have the worlds smallest deep fryer and so don’t have room for bigger pieces.

So cut your chicken into the size you want – the larger the piece the longer it will take to cook – make them bite size and you have popcorn chicken – I cut each thigh into thirds. Salt the outside and rub the salt into the chicken.

Then place the chicken in a bowl and add enough milk, cream or buttermilk – or combination of these – to cover the meat.

You need to leave this in the fridge for at least two hours but as long as 12 hours.

While this is marinating, make the coating.

Just noticed I missed the Cinnamon and Splenda from this picture… oops

First start with the flour replacements

I used 1/2 cup of coconut flour and 1/2 a cup of soy flour, I find a combination keeps the strong flavours of each at bay.

Next we add all the spices to the mix

Go easy one the ones you are not so keen on and add extra for the ones you love.

Add the salt, pepper, baking powder and splenda/sweetener. Mix the flour and spices until the colour is consistent and it is well combined.

When the chicken as been marinating for 2 hours or more and you are ready to start cooking, take the chicken out of the fridge to get to room temperature or there about. Put the oven on a low temperature to keep the fried chicken warm while batch frying (if you are using large chicken pieces with bones in, put the temperature up higher as you will have to finish the cooking process in the oven 150c/300f)

Whisk the egg, it doesn’t have to be too well done, put the egg in a shallow dish

Next line up the chicken in buttermilk, egg, coating and then a clean plate or shallow dish.

Working from left to right work with enough chicken for a frying batch, never over fill your fryer whether it be a deep fryer or a saucepan on the stove top. Too much in a batch will decrease the temperature too much and could make the meat dry out before the outside is properly sealed and the oil can get close to the top and boil over or splatter.

Start by taking the chicken and letting it drain excess buttermilk for a second or two, then place it into the whisked egg.

Turn the chicken to make sure that it is completed coated in egg (get the batch to this stage before moving on)

Then put into the flour/spice mixture and ensure a good complete covering of the fried chicken piece.

My dinky little deep fryer could only fit three pieces in at a time which is about the equivalent of one chicken thigh without a bone. Cook in batches, you can coat the next batch while the first is cooking. Given them about 7 minutes – they should go a deep brown colour, darker than the normal fried chicken but not as dark as beef jerky.

Oi – what happened to the third one…… RICHARD !

Place on a rack or paper lined dish, put into a warm oven while frying the rest.

When they are all done serve with caulitots, pumpkin or celeriac fries or something else yummy!

Enjoy

Jules

Nutrition Facts Serving Size Approx 175g Servings 4 Amount Per Serving Calories 473 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 9g 45% Trans Fat 0g Cholesterol 190mg 63% Sodium 2517mg 109% Total Carbohydrate 11g 3% Dietary Fiber 9g 36% Sugars 2g Protein 35g 70% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label



