I made the best southern fried chicken last night. I switched up my way of eating recently to cut out gluten and sugars and a few other things. I am following a Keto diet plan which means when I have a craving for some southern fried chicken I have to get a little creative.
I tried Almond flour as a breading option and it was definitely a hit. With a little egg wash on the chicken it adhered well and gave a nice thick crispy crust. You can use regular white flour and the oil of your choice if you don’t care for almond flour.
2-3 boneless skinless chicken breasts
2 Tbs. Roue’s Rubs Hen Pecked seasoning
1/2 cup of almond flour
Mix Hen Pecked seasoning and almond flour in a shallow bowl and beat egg in a separate bowl. Dip chicken breast (whole or in strips) in egg wash, then into almond flour mixture to coat well. Heat oil on medium high heat then and add chicken pieces in a single layer in skillet. Allow to brown on one side and then flip to brown on the other side.
I served this with mashed potatoes with added cheddar cheese and sour cream for my honey. For me it was spaghetti squash with a little butter and Garlic salt. For veggies, I love roasted asparagus, so for me that is a standard go-to veggie. Steamed or roasted broccoli is equally awesome!
Tip: I buy boneless, skinless chicken breasts because that is what we like. What I don’t like is how HUGE they are these days. I just can’t imagine a chicken walking around with a rack like that (it’s unnatural I tell ya). The first thing I always do is butterfly the chicken to make two thinner breasts from one. I think they cook more evenly this way and I’m not guessing if they are fully cooked throughout.
Start to finish this meal was on the table in under 30 minutes.