As many of you know, I was contacted by the Dr. Oz Show last weekend about participating in a healthy recipes challenge. They assigned us a regional favorite from the area we live in and asked us to make over a “healthier” version. I was assigned fried chicken since I live in SC. It was a no brainer as I already have a recipe in the IBIH Summer Recipes Ezine.
I wasn’t thrilled about making Southern fried chicken for the show because it’s so hard to get creative with it (especially when the video submission is due in just over 24 hours.) I wanted to wrap it in bacon and fry it, which would according to Paleo and Keto be perfectly healthy (and also AWESOME.)
I figured that would go over like a lead balloon with the low fat crowd though, so I nixed it. I’m definitely doing it soon for the rest of us though, since we know FAT IS WHERE IT’S AT!
For the video segment though, I followed my usual recipe using seasoned coconut flour as the coating – but I caved (read: sold out) and baked it instead of frying it so it would have wider appeal for the masses who still think fat is evil (poor souls.)
Even so, I wasn’t surprised when I got the email a few days ago that they didn’t choose my “fried” chicken as one of the 3 finalists. They never did ask for my actual recipe – just the video of the finished product, so they may have had a different criteria altogether. I’ll never know! But it was a fun experience, and I got to meet some other great bloggers because of it.
We all got the same email saying we’d be featured on the show (which airs today, Monday January 27th), but hadn’t made the finals. Jeanette from Jeanette’s Healthy Living reached out to us all and suggested we link up today with our different recipes from the show, and introduce our readers to each other. I loved that idea!
If you’re new here just coming over from one of the other blogger’s: Welcome to the dark side – we eat bacon!!!
To find out more about losing weight on the Keto (low carb) diet, check out my 3 day Keto Kickstart and Menu Plan to get started!
You can also hang out with us on Facebook where we yuk it up all day long.
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★★★★★4.8 from 14 reviews
Description
A low carb and gluten free recipe for Southern fried chicken.
- 5lbs chicken leg quarters
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup coconut flour
- oil for frying
Instructions
- In a large bowl, combine the chicken, salt, pepper, garlic powder, and paprika. Using your hands, massage the spices into the chicken and be sure it’s well coated. Cover and refrigerate for at least 2 hours or overnight.
- To prepare: Add the coconut flour to the seasoned chicken and toss well to coat. Heat oil about 2 inches deep in a large, heavy bottomed pan (cast iron is ideal or use a deep fryer if you have one) to 375 degrees (F). Add chicken in batches. Don’t overcrowd the pan or it won’t get crisp. Cook for about 8 minutes per side, or until a rich, golden brown.
- Test with a meat thermometer to ensure that the internal temperature of the meat reaches 165 degrees. If you don’t have one, cut into a piece and make sure the meat isn’t pink before serving.
Notes
Approx nutrition info per serving: 425 calories, 32g fat, 1g net carbs, 34g protein
Nutrition
- Serving Size: Approximately 2 pieces
After watching the show it appears that only 3 words of my video (“the Palmetto State”) actually made it onto the intro to the Healthy Recipes Challenge segment – and none of the endless B-roll they made me shoot of the fried chicken being made, plated, eaten, etc. was shown at all. So I figured I might as well post at least some of the video I sent in here on the blog. After all, I went to the trouble to iron my shirt and put makeup on and everything…
In other news, since it’s been so popular I’m continuing to bundle my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Bored with the same old low carb recipes? Looking for some new and delicious ways to keto on? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!
All three for just $9.99!
FAQs
Good substitutes for frying include cornstarch, potato starch, and rice flour. Alternatives in baking include rice flour, chestnut flour, and all-purpose flour. Keto-friendly substitutes include almond flour, chia seed flour, psyllium husk powder, hazelnut flour, coconut flour and flaxseed meal.
What can you use instead of flour for fried chicken? ›
You can use a variety of ingredients to replace flour when frying chicken. Some popular alternatives include breadcrumbs, cornmeal, crushed cornflakes, ground oats, or even potato flakes. Will the chicken still be crispy without flour? Yes, it is possible to achieve crispy fried chicken without flour.
Which gluten-free flour is best for frying? ›
Rice flour is often lauded for its ability to create a crispy coating that rivals traditional wheat flour, making it an ideal choice for fried chicken.
Is fried chicken good for a low-carb diet? ›
Fried chicken can be part of a healthy keto diet as long as you prepare it right, substituting high-carb ingredients with healthy fat and low-carb alternatives. These primarily include breading and cooking oil. As much as possible, avoid consuming take-out fried chicken unless you remove the breading before eating it.
What is the best flour for low carbs? ›
Almond flour is probably the most widely used keto flour substitute. It's made simply from crushed almonds and is extremely low in carbs, containing only 3 grams of total carbs and 1 gram of net carbs per 2-tablespoon (14-gram) serving ( 3 ).
What kind of flour has the least amount of gluten? ›
The flour with the lowest amount of gluten in it is cake flour containing only 7-9% gluten. It is of course used in cake, but also muffins and delicate cookies. All-purpose flour has 8-11% gluten in it. It can be used to make things like waffles, pie crusts, pastries, and cookies.
What can you use instead of breading for fried chicken? ›
Sunflower seeds, almonds, and sesame seeds are all great breadcrumb alternatives. Chop larger nuts finely in a food processor. Seeds like sesame are already small enough and can be used as is. Use a variety of nuts as a coating for chicken, fish, or pork; just pulse them finely so they will stick.
Should I use cornstarch or flour to fry chicken? ›
Ingredient Tips
My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)
What happens if you don t put flour on chicken before frying? ›
If you're not using flour for fried chicken, I recommend using cornstarch. Cornstarch is great for making your chicken skin crispy and golden brown. When deep frying, it doesn't absorb as much oil as flour does, so your chicken will not be super greasy.
What is a gluten free flour substitute for fried chicken? ›
Which Flour Do I Need for Gluten Free Fried Chicken? I used a shop-bought gluten free plain flour blend, but also had great results with corn flour. So you can use either for this recipe. Potato starch works really well too, it's just less readily available in the shops.
In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.
What is the secret to using gluten free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
What is a low-carb alternative to flour for frying? ›
Keto Chow works well as a flour replacement for frying or even in baked goods like biscuits. It clings to moist foods like raw chicken and tofu, and cooks in hot fat without burning.
Can you eat fried eggs on a low-carb diet? ›
Eggs are a healthy food and fit nicely into a keto diet, as they contain next to zero carbs but provide fat and protein. Eating whole eggs provides a wealth of vitamins, minerals, and antioxidants — so you can feel good about including an egg in your daily diet.
How many carbs a day to lose weight? ›
As far as how many carbohydrates to eat, Pratt says 100 to 150 grams of carbohydrates is safe for most people who are trying to lose weight. It may be better for some people to eat carbs consistently throughout the day. “You can also break it up evenly with 40 to 50 grams of carbs per meal,” she says.
What can I fry with instead of flour? ›
You easily can use cornstarch instead of flour as a coating for fried chicken, fried fish, or other fried dishes. Cornstarch will create a crisper coating that will hold up to sauces better and will absorb less of the frying oil (leading to a lower-fat meal).
What is a healthier flour for frying? ›
Brown rice flour is high in fiber and gluten-free. It has a very subtle, bland flavor, so it can work well in many recipes without having an impact on how the food tastes. It isn't the best option for baking, but it can be a healthy flour substitute for frying.
What can you use instead of flour for cornstarch frying? ›
All-Purpose Flour
It also won't provide the same thin, shatteringly crisp crust cornstarch gives to some fried foods, but it can work for either situation in a pinch. Some tips: Use two tablespoons of flour for every tablespoon of cornstarch.
What is a substitute for potato flour in frying? ›
Wheat flour
Wheat flour is one of the most versatile and widely available alternatives to potato starch. You can use it to make a batter for fried foods. It also works great in baked recipes. You may need to use about twice the amount of wheat flour when using it as a substitute for potato starch.
